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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
- 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
- Preheat oven to 400F. Line a 8x8” or 9x9” pan with foil and spray with cooking spray.
- 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.
- 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.
- 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.
- Chill fudge until firm. Slice into squares (or triangles) and serve.
- This is best stored in the refrigerator.
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 May 13, 2020
Can I freeze the fudge?
I haven’t frozen this fudge, but I have frozen other fudge with success! Place paper towels between the layers, so they can absorb any moisture when the fudge is defrosting!
Just a quick posting to say the fudge froze great. Was just as good the next time from the freezer as when first made.
Awesome! Thanks Robin. Great to know!
aha! found the pastry recipe but still curious about these syrups!
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!
You can use a from-scratch pie crust, if you’d like! From googling, I think that our corn syrup is similar to your golden syrup. To make it “dark” I think you can add some brown sugar. I found this substitution: http://www.tasteofhome.com/cooking-tips/pantry-pointers/substitute-for-corn-syrup but I’m not sure how it will work in the fudge. If you try it let me know!
This is so beautiful, Dorothy!
Oh my goodness. This looks way too good to be true!
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.
Oh dorothy this fudge looks UH-MAZE-ING. Yumy yum!
Thank you Tash!
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!
Diet schmiet! It’s Thanksgiving. 😉
The holidays bring out my pecan pie obsession. I’ll be trying this when I’m home!
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 🙂