Pecan Pie Fudge

This Pecan Pie Fudge is a great way to eat your candy…and pie too!

Pecan Pie Fudge |

I hate it when my husband travels because I stay up way too late working. Without the sounds of him in the other room reminding me that I should shut down the computer and go hang out with him, I just keep working. Of course, my idea of working late is not the same as other people’s ideas of working late. (Ahem.)

I mean…8:45pm is late, right? At least it is when you go to bed at 10:00. What can I say? I’m an old lady in a 36-year-old body.

The other thing I do when he’s gone? Eat too much dessert. How can I say no when his iron willpower isn’t here to save me?

Especially when there is pecan pie fudge looking at me?

Oh yes, that’s what I said. Pecan. Pie. Fudge.

Pecan Pie Fudge |

Y’all know how much I love a good crust. I put it in ice cream. I put it on brownies. Heck, I even put it in rice krispie treats, and occasionally on pie. It’s my POV here at Crazy for Crust: I love crust. On everything.

Especially fudge. Oh yes. Especially that.

This fudge has been in my brain for awhile now. Pecan pie, but in fudge form. My only question was to how to get that fudge factor that tasted like the center of a pecan pie, but still using the easy fudge method.

Dude, I know you can cook fudge. But why? WHY? Easy fudge is just so…easy. Sweetened condensed milk and chocolate chips. DONE. And it’s good! Fantasy fudge, easy fudge, minute fudge, whatever you call it, I love it.

But I wanted that trademark brown sugar sweet pie center. And finally it hit me: Karo dark corn syrup.

And this fudge was born.

Pecan Pie Fudge |

Instead of using sweetened condensed milk, I used a combination of dark corn syrup, brown sugar, and evaporated milk for this fudge. It gets mixed with white chocolate chips and then some vanilla and maple extract. It tastes like pecan pie!

And…don’t forget the crust. I sure didn’t. It’s what makes this pecan PIE fudge and not just pecan fudge. The crust! I unrolled a Pillsbury pie crust and cut it to the size of my pan. You can use an 8×8″ pan or a 9×9″ pan (the fudge will be thinner). You’ll have some crust scraps left over – but who doesn’t love cinnamon sugar rolled pie crust scraps? Just sprinkle them with cinnamon sugar, roll, and bake.

Then you bake your pie crust. While it’s still hot, you pour the hot fudge over it. Being allowed to cool together ensures that the pie crust and fudge will stick together.

As soon as you pour the fudge on the crust, you top with with chopped toasted pecans. Let the fudge set, and you have pecan pie fudge!

Pecan Pie Fudge |

This is the perfect dessert to round out a Thanksgiving meal, or for your holiday platters. Or because your husband is gone and it’s a Tuesday and you want fudge!

Did you make this recipe?

Pecan Pie Fudge


  • 1 pie crust (from a box of 2 or from scratch)

  • 1 1/2 cups pecan halves, coarsely chopped

  • 1/2 cup dark corn syrup

  • 1/3 cup evaporated milk (mine was low-fat)

  • 3 cups white chocolate chips

  • 1/2 cup brown sugar

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon maple extract


  1. Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray.

  2. Place pecans on a baking sheet and toast lightly in the oven. Do not walk away from the oven. After about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them.

  3. Unroll pie crust and cut an 8x8 square (or 9x9 if you are using that size pan). Place in pan and poke with fork several times. Bake for 10-12 minutes until the crust is golden around the edges.

  4. When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and 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 vanilla and maple extract. Pour over hot crust. Immediately top with pecans and press down lightly so that all the pecans are touching the fudge.

  5. Chill fudge until firm. Slice into squares (or triangles) and serve.

  6. This is best stored in the refrigerator.

Adaped from Karo syrup.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Lemon Meringue Pie Fudge

Lemon Meringue Pie Fudge by | A tart lemon fudge with a lemon shortbread crust topped with a marshmallow fudge swirl!

Sweets from friends:
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Reese’s Fudge by Something Swanky

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  1. that blueberry pie fudge is new to me! Thanks for relinking…great color!

    And the texture if this fudge is stunning. All too often things in this flavor profile and get really gritty and granular tasting b/c the sugars crystallize because they can be so finnicky but you nailed these! Just beautiful! Karo is my bff 🙂

  2. This is genius! I have been dreaming of pecan pie fudge, but no crust – how sad ;( Looks great!

  3. These little fudge bites are amazing! What a great idea to cross pie and fudge! AND with pecan pie too! My favorite pie!

  4. My dad would love this fudge! Totally going to have to put it on the list of Xmas treats to take to my parents house 🙂

  5. The lemon meringue fudge recipe, is what first got me interested in your creations. my workplace, has a market that has the people working there, to make fudge, and flavored popcorn. But nothing compares to the good work you’ve done here. 😉

  6. All your fudges look so good and amazingly unique! Blueberry pie fudge….what??!! I MUST try!!! You are genius!

  7. Yummy, yummy, yummy!!! These make me think of Mackinac Island Fudge, (have you ever had it??) It is making my mouth water! Pinned!!

  8. I’ve told Mom I don’t know how I’m going to live alone without her stopping me from cleaning out the pantry at 9:45 pm. This fudge would be gone, I know it! That creamy texture, different layers from the nuts and crust – this is one incredible fudge recipe! Love the little triangles you cut them into!

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  10. Fudge in the house is impossible to resist. I only make it when I am giving it away as gifts. Once it is done, I package it all up so there is not temptation.

  11. These sound so yummy! I assume you meant to say “Pour over hot crust?”

  12. Gah! I just love your pie fudges 😉 Pinned!

  13. Love that you added the crust to this fudge Dorothy! It’s just perfect!

  14. Now I think the challenge is on to find a recipe you CAN’T add a crust to! Ice cream sandwiches? Layer cakes? We shall see. 🙂

  15. Oh my gosh! Brown sugar and maple flavors in a fudge? Heavenly!

  16. Wow, this looks great. Is there any left? 🙂

  17. Can the pecan pie fudge be made without the crust? Your recipe sounds delicious! I think I’ll make it 😉

  18. You are a genius! I love pecan pie and sure do appreciate the love of crust 🙂

  19. I love this idea! So creative. It looks absolutely delicious. And the way you cut the fudge into triangles is so visually intriguing! Love it, Dorothy! 🙂

  20. I pinned this last night, but had to go back for the recipe. This looks SO good!

  21. I love that you gave your fudge a crust! My mind is now racing with all the fudge possibilities!

  22. As soon as I saw these pictures you had me, but once I read brown sugar and maple – done! My mouth is watering. Need this now! Pinned 🙂

  23. The holidays bring out my pecan pie obsession. I’ll be trying this when I’m home!

  24. That’s brilliant about the Karo dark brown syrup! My mom’s favorite pie is pecan pie, so we always make that for Thanksgiving. If she wasn’t on a diet, she’d love to have this fudge at Thanksgiving too so should wouldn’t have to choose between the two!

  25. Oh dorothy this fudge looks UH-MAZE-ING. Yumy yum!

  26. I feel the same way when my wife is away. When she’s not around, I typically work until the wee hours of the morning. This pecan pie fudge is so pretty. I’m positive my kids will love it.

  27. Oh my goodness. This looks way too good to be true!

  28. Does corn syrup have another name? I’m in England and I’m not sure I know what it is. I’ve definitely not cooked with it before.
    Also the pie crust, is it shortbread pastry? I don’t think I can get a preprepared pie crust apart from pre made pastry!
    I’d lurve to try this recipe if I know what to get!

  29. aha! found the pastry recipe but still curious about these syrups!

  30. Can I freeze the fudge?

  31. I made your crust-less version of Pecan Pie Fudge yesterday, but to my dismay it did not set up correctly. Too gooey to cut. I make LOTS of fudge each year, but recipe always calls to cook to soft ball stage. This recipe called for cooking until ingredients were melted and smooth. Did I misunderstand? Can I scoop it out of pan and re-cook to get a better consistency? Your help is greatly appreciated! I am so excited about trying out this fudge, I can hardly wait for the FIX ot be in!

    • I’m sorry Sue! That’s so strange! I don’t cook these to a specific temperature, because it’s “easy” fudge, the kind with chocolate chips and (usually) sweetened condensed milk. Whenever I have trouble with an “easy” fudge, I always add more chocolate chips – they should make it harden up!

  32. Pingback: 7 delicious holiday fudge recipes | My Family Blog

  33. I’m so excited to make this for my husband to nibble on at Christmas. Just wanted to double check, as you said easy fudge is normally made with condensed milk, but you used evaporated here? Would it be too sweet with condensed?

  34. Made this last evening for an addition to the goodie trays I’ll be delivering tomorrow. It is delicious.! Thank you so much. Several of your recipes were added to the trays this year. So glad I found you. Please keep these wonderful recipes coming our way. Merry Christmas!

  35. Hi! I tried making your fudge last night. It is absolutely delicious but it turned out gooey & flat. Not thick & hard to cut. Any idea on what I might have done wrong? I put it directly into the fridg after I poured the liquid on the crust. Thanks for your help!

    • I’m sorry Kimberly! Can you let me know if you used regular or a lower/fat-free evaporated milk? I’m thinking that might be the issue, if any. I usually let mine sit at room temp until cooled, then refrigerate it, but I doubt that would affect the overall texture. Did you use a 9×9 or an 8×8 pan?

  36. Pingback: 50+ Delicious Fudge Recipes | Chef in Training

  37. Pingback: The Ultimate Christmas Candy Recipe Collection - Two Chics And A Blog

  38. Pingback: Butter Pecan Fudge | This Gal Cooks

  39. Pingback: White Chocolate Pecan Fudge | Celebrating Sweets

  40. Tried this recipe–fail. It didn’t set up and tasted grainy. Great idea, awful recipe. Not anything like the picture. I bake every weekend and haven’t experienced such a pathetic excuse for a recipe. Don’t waste your time. 

  41. i am unable to find the lemon merinque pie fudge recipe.  please i have been searching for this recipe for a long time and really want to make it.  can you help thanks 

  42. I loved the idea of pecan pie fudge, and it’s my husband’s favorite pie. I’m allergic to chocolate so i wondering if I could substitute the white chocolate chips for anything in this recipe?

  43. Pingback: Top 10 Christmas Themed Fudge Recipes - House of Hawthornes

  44. Pingback: pecan pie fudge; | tipsychocochip

  45. Mine are also turning out as caramels and not fudge. I make massive amounts of fudge every year so I figured the first time was because it wasn’t cooked long enough or hot enough so I just remade them… Still a fail. I wish I could figure this out, looks good but not working!!!

  46. It sounds so good, but mine also failed. I have tried 3 batches now because I so badly wanted it to work. But each batch is gooey and won’t hold shape as soon as it comes out of the fridge. By the time I have cut the last piece from the pan, the first ones have run into a big blob of goo. Did anyone ever find how to make it work?

  47. Same problem – this fudge never set up. I did room temp for a while to cool, then put in fridge. Tried to cut them and they were still gooey. After I put them in the freezer, I was able to cut them, but they melted apart as soon as I put them out to serve them. Used regular evaporated milk. Ended up with gooey caramel texture. Also the crust stuck to the tin foil, even though I sprayed it and I ended up having to peel it off the bottom of the squares. A lot of the crust came off of the bars. It still tasted OK but everyone had to use a fork.

    It seems a lot of people who have made this recipe are having the same problem. Have you been able to re-test it? I would like it to work, but won’t try again until a solution is found.

  48. I had the same thing happen and wont waste any more time re-doing until someone comes up with a solution. The concept was great.

  49. Would love to do these in the little individual tin pie pans. They would be great in my Christmas baskets!

  50. Hi
    Just a thought Dorthy,
    Fudge lasts longer when stored in the freezer,
    Hugs & thanks for sharing

  51. Have you ever tried subbing real maple syrup for the extract? I’m not a fan of the flavor of maple extract, tastes artificial to me.

    • I haven’t, you can probably leave out the extract and/or add more vanilla instead. Maple syrup probably won’t give maple flavor; you’d have to use a lot of it in order for it to come through.

  52. Just made this to give out in my Christmas bucket of treats for friends. Oh.My.Goodness! Girl! This is exactly what you promised, fudge that tastes like pecan pie. So, so , so good! Thank you so much!!! Even my daughter who never wanted to try pecan pie before, loved this fudge and is now willing to try the pie. 🙂

    Adding the crust was sheer genius. Cannot say enough good things about this recipe. Excellent job!

  53. My husband made this and it never set up. Taste amazing but you have to eat it with a spoon. Any idea why this happened.

  54. What do you think about using sugar cookie dough for the crust? I have a bunch left over 

  55. Hi There~Thank you for such a great fudge idea~who does not love pecan pie and fudge fused together, oh my goodness, I cannot wait to try it! My concern is that you commented back to April Hollis saying that perhaps her husband did not let mixture “boil long enough”~only thing is, you did not say anything about boiling, at all, in the recipe~just to ” stir constantly until melted and smooth”. I am confused about this part and look forward to your clarification so I can get on about the business of making this pan of deliciousness! Thanks, in advance~ Samantha

  56. Hello Dorothy, and a Very Merry Christmas to you and your family.,was wondering if i could use lite corn syrup?? I dont have any dark..Thanks for any help…:))

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