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

Pecan Pie Fudge on parchment paper with title

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 on parchment paper

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 on parchment paper

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 on parchment paper with title

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!

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

Pecan Pie Fudge

4.84 from 6 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


  • 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


  • 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.

Recipe Notes

OLD recipe (this tastes more like caramel): Preheat oven to 400F. Line a 8x8” or 9x9” 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

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Sweets from friends:
Toasted Coconut Fudge by Kristin’s kNook
Tequila Lime Coconut Fudge by The Sweet Chick
Reese’s Fudge by Something Swanky

Last Updated on April 1, 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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Recipe Rating


  1. 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.

  2. 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.

  3. 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!!

  4. 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?