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This Pecan Pie Fudge is a great way to eat your candy…and pie too!
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.
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.
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!
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!
Pecan Pie Fudge
- ½ cup (118ml) dark corn syrup
- ⅓ 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
- Line a 8x8” or 9x9” 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.
- 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.
- Store in an airtight container for up to a week in the refrigerator or in the freezer for up to a month.
Last Updated on April 1, 2023