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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
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.
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!
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