This post may contain affiliate links. For more information, read my disclosure policy.
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!
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 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.
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.
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
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.
You can freeze this fudge recipe for up to 2 months in an airtight container.
Dark corn syrup adds a more intense flavor and adds some color. That is why it is perfect for a recipe like this one!
Pecan Pie Fudge
Ingredients
- 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
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
- 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.
Recipe Nutrition
Other Pecan Pie Recipes
Last Updated on December 9, 2023
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.
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?
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!!!
I’m not sure what could have happened other than I know fudge can be so finicky! I’ll have to retry these soon to double check the recipe. So sorry it failed!
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?
You could use milk chocolate. Chocolate and pecan go really good together!
Though that does sound good, unfortunately I allergic to that chocolate as well. In fact all chocolates. Could you maybe use butterscotch chips?
I think you could use any flavor, butterscotch should work!
Uh…if she’s allergic to chocolate, using milk chocolate is STILL a no-go!
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
It’s here: https://www.crazyforcrust.com/2012/11/lemon-meringue-pie-fudge/
For future reference, fudge recipes can be found under the Recipe Index > candy and it’s a few pages back. Or, on the right side if you scroll down there is a teal list of ingredients to search by and fudge is listed (along with some other favorites). Enjoy!
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.
I’m sorry that happened to you Brittney! Possibly it needed to cook longer. The grainy-ness was probably from the brown sugar not dissolving completely.
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?
I used an 8X8, 2% evap milk and I put it straight in the fridg really hot.
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!
Yay! I’m so glad Deborah. Have a wonderful Christmas! Thank you for being a reader!
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?
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!
Featured In
Rate This Recipe