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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
Recipe Video
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 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.
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!
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