Pecan Pie Fudge

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

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4.84 from 12 votes

Pecan Pie Fudge is an easy cooked fudge recipe that tastes just like pecan pie!

Prep Time10

Cook Time15

Chill Time2

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 101kcal

Author: Dorothy Kern

Cost: $8

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 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.

Video

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.

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.

Nutrition