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This Pecan Pie Fudge is the easiest fudge recipe you will make. It has the best texture and tastes exactly like you are biting into a pecan pie! This makes it the perfect alternative to pie during the holiday season – pie is for Thanksgiving, fudge is for Christmas!

stacked pecan fudge with chopped pecan pressed on top on a blue plate.


The Best Pecan Pie Fudge

If you love a classic pecan pie, but are craving something slightly different during Thanksgiving-then this recipe is the greatest recipe for you! Not only does it taste like pecan pie, this recipe is super easy to make. This fudge only involves using the microwave to melt everything before going into the oven. This opposed to heating it on the stove!

This is an edited recipe – I first wrote this years ago, and the original recipe is more like caramel. I’ve changed it to be more like fudge – but the original recipe is in the notes. The new recipe is a microwave fudge that’s easy, no bake, and tastes like the real thing – the crunchy pecans and the soft fudge pair so well together.

Pecan pie is the best, but this recipe combines candy with pie. It’s easy fudge that you’re going to love!

ingredients in pecan pie fudge laid out on a marble counter top.

Ingredients Needed

  • Dark Corn Syrup: I find that dark corn syrup gives this that signature pecan pie flavor.
  • Evaporated Milk: NOT sweetened condensed milk.
  • White Chocolate Chips: These are what help the fudge set up.
  • Powdered Sugar: Helps thicken the fudge.
  • Maple Extract: Adds some extra authentic flavor of pecan pie.
  • Pecans: While you can use pecan halves, I prefer coarsely chopped pecans.

Be sure to see the recipe card below for full ingredients & instructions!

How to make Pecan Pie Fudge

  • Line a 8×8-inch or 9×9-inch pan or dish with foil and spray with cooking spray. Gather all your ingredients – making fudge is fast and you want your ingredients to be ready for you.
  • Toast nuts over the stove or in a 350°F preheated oven. Set aside to cool.
  • Mix corn syrup and evaporated milk in a large microwave safe bowl. Stir until mixed. Microwave on high for 3 minutes. Stir in the white chocolate chips until melted.
  • Stir in powdered sugar, maple extract, salt, and vanilla extract and beat 1-2 minutes with a wooden spoon until thick and glossy.
  • Spread in prepared pan. Top with toasted pecans in a single layer and press lightly to adhere.
  • Chill 2 hours or until firm. Slice into squares.
stacked pecan fudge with chopped pecan pressed on top on a blue plate.

Expert Tips

  • Toast your own pecans to make them even better!
  • I recommend lining the pan with foil because it will be the easiest to pop them out of the pan and onto a cutting board. You can also use parchment paper.
  • Using evaporated milk is very important because it thickens the fudge to the perfect amount. Do not use sweetened condensed milk!
  • You can substitute light corn syrup if that’s all you have.
  • You can also melt all ingredients in a saucepan over medium heat.
  • Store in an airtight container for up to a week in the refrigerator or in the freezer for up to a month.
  • This recipe was originally published years ago and has been updated. The old recipe is in the notes, however the new one works better and tastes more authentic. I also skipped the pie crust on the bottom but you can definitely do that if you want.

FAQs

How long does pecan fudge last?

Pecan fudge lasts up to 2 weeks in an airtight container. I wouldn’t recommend keeping it in the fridge because it will change the recipe.

Can you freeze pecan fudge?

You can freeze this fudge recipe for up to 2 months in an airtight container.

What is the difference between light and dark corn syrup?

Dark corn syrup adds a more intense flavor and adds some color. That is why it is perfect for a recipe like this one!

stacked pecan fudge with chopped pecan pressed on top on a blue plate.

Pecan Pie Fudge

4.84 from 12 votes
Pecan Pie Fudge is an easy cooked fudge recipe that tastes just like pecan pie!
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Yield 48 pieces
Serving Size 1 serving

Ingredients
 

  • ½ cup (118ml) dark corn syrup
  • cup (79ml) evaporated milk
  • 3 cups (510g) white chocolate chips
  • ¾ cup (85g) powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon maple extract
  • 1 ½ cups (141g) chopped pecans

Instructions

  • Line a 8×8” or 9×9” pan with foil and spray with cooking spray.
  • Toast your pecans over the stove or in a 350°F preheated oven. Set aside to cool.
  • Mix corn syrup and evaporated milk in a large microwave safe bowl. Stir until mixed. Microwave on high for 3 minutes. Stir in the white chocolate chips until melted.
  • Stir in powdered sugar, maple extract, and vanilla and beat 1-2 minutes with a wooden spoon until thick and glossy.
  • Spread in prepared pan. Top with toasted pecans in a single layer and press lightly to adhere.
  • Chill 2 hours or until firm. Slice into squares. Store in an airtight container.

Recipe Video

Recipe Notes

OLD recipe (this tastes more like caramel): Preheat oven to 400F. Line a 8×8” or 9×9” pan with foil and spray with cooking spray. Toast 1 1/2 cups coarsely chopped pecans. Unroll a 9-inch pie crust and cut into a square. Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges. When the crust comes out of the oven, add the 1/2 cup dark corn syrup, 1/3 cup evaporated milk, 3 cups white chocolate chips, and 1/2 cup packed brown sugar to a medium saucepan and heat over medium-low heat. Stir constantly until mixture is melted and smooth. Turn off heat and stir in 1 teaspoon vanilla and 1/4 teaspoon maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge. Chill fudge until firm. Slice into squares (or triangles) and serve.

Recipe Nutrition

Serving: 1serving | Calories: 101kcal | Carbohydrates: 12g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 18mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 12IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 0.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Other Pecan Pie Recipes

Last Updated on December 9, 2023



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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106 Comments

  1. I followed the recipe and 3 minutes of heating up the corn syrup and evaporated milk was not enough to melt the chips. I ended up putting the mixture back in the microwave 3 times each at a minute of time to get the mixture melted. Would using bars of white chocolate be easier to melt?

    1. I find that chocolate chips can be super finicky! Sometimes they melt for me and sometimes they give me trouble. Bars would probably work, but be super expensive. I recommend using good name brand chocolate chips and fresh ones – that you’ve just purchased.

  2. Even after reading others comments, I decided to give this a try. I used parchment paper instead of foil which worked very well. I boiled the fudge mixture as per Dorothy’s suggestion in the comments, but it still did not set up. Disappointed.

  3. Made this yesterday but it was a gooey glob. I read thru the comments and noticed others have had the same problem. The response was maybe it needed to cook longer. But the recipe just says heat and stir on medium low until smooth. That seemed odd to me but when I make a recipe for the first time I follow it exactly. If it does need to be cooked for a specific length of time, I don’t understand why the recipe hasn’t been updated to say that. I only ran across this recipe recently but it’s been years since those comments were posted. I completely wasted my time and ingredients but this taught me a lesson, to always read the reviews first.

  4. You are just SO brilliant! Sure do love these gorgeous creations that I’m drooling over. Thanks for all your hard work and experimentation and willingness to share with us!!

  5. I made this fudge.  The only problem I have is that I would never use foil again.  Almost ruined the whole batch. The foil stuck to the fudge, finally got it out of the pan.  I pray no one bites into a piece and gets foil in their mouth.

    1. I made the fudge today I followed the recipe and I chilled it for 3 hours and it didn’t stay set. What do you think happened?