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by Yvette Marquez on December 13, 2019
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This Butter Pecan Bourbon Fudgeis loaded with toasted, crunchy pecans, spiked with bourbon, and dusted with a pinch of cinnamon. This fudge makes a wonderful holiday treat for gift-giving.
The ingredients for this Butter Pecan Bourbon Fudge are pretty basic: Land O Lakes® Butter with Canola Oil, brown sugar, granulated sugar, heavy whipping cream, vanilla extract, bourbon, powdered sugar, and toasted pecans.
Most fudge recipes recommend a candy thermometer, but this one is pretty foolproof. Just keep heat to a rolling boil and stir your little heart out for five minutes.
While mixture is warm, pour into a baking dish and sprinkle with ground cinnamon and let cool.
Cut the fudge into little squares and serve.
This fudge is creamy, buttery, and melts in your mouth withthe crunch of pecans! The hint of bourbon is my favorite part.
My favorite thing about making fudge is that it is a no-bake recipe. Watch this video to see how simply this recipe comes together.
Table of Contents
What is Fudge?
My daughter asked, how can this be fudge if there is no chocolate? Fudge is actually a type of sugar candy that is made by combining sugar, butter, and milk. These ingredients are heated and stirred to melt until smooth and creamy, then allowed to cool.
For a chocolate fudge try this recipe: Spicy Mexican Chocolate Fudge.
How to store fudge?
Room temperature
Keep fudge in an airtight container at room temperature for one to two weeks betweenplastic wrap, wax, or parchment paper to seal out moisture. Fudge stored at room temperature should be kept away from light or heat to prevent spoilage.
Refrigerate
I prefer refrigeratingfudge so it is not within easy reach of temptation.
Freeze
To keepitlonger, storefudgein the freezer (in an airtight container) between plastic wrap, wax, or parchment paper for up to three months.
Frozen fudge should be thawed in the refrigerator, not at room temperature. Once the fudge thaws, it should be consumed within a week and should not be refrozen. It should be stored in the refrigerator.
Butter Pecan Bourbon Fudge
4.34 (6 ratings)
ThisButter Pecan Bourbon Fudgeis loaded with toasted, crunchy pecans, spiked with bourbon, and dusted with a pinch of cinnamon. This fudgemakes a wonderful holiday treat for gift-giving.
Print Pin Rate
Yield: 24 pieces
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Ingredients
- 1 cup
pecan
,halves
- 1/2 cup Land O Lakes®Butter with Canola Oil, softened
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/2 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon (optional)
- 2 cups
powdered sugar
,sifted
Ground cinnamon
Instructions
Grease an 8x8-inch baking pan, and line with parchment paper.Set aside.
In a skillet over low heat, add pecans and stir occasionally until lightly toasted for about 5 minutes.
Chop pecans coarsely and set aside.
In a large, heavy saucepan over medium heat, melt the butter with canola oil; stir in brown sugar, granulated sugar, salt, and cream.
Bring to a rolling boil. Boil for 5 minutes, stirring constantly with a wooden spoon.
Remove from heat; stir in vanilla and bourbon, if using.
Stir in powdered sugar until smooth.
Fold in toasted pecans.
Pour into prepared baking dish. Smooth top anddust with ground cinnamon.
Cool to room temperature or refrigerate fudge for at least 2 hours or until set.
When ready, remove the pan from the fridge.Remove fudge by gripping parchment paper sides and lifting outof the pan to place on a cutting board. Let it come to room temperature for about 30 minutes andusing a sharp knife, cut the fudge into squares.
Video
Notes
To store: Wrap well in plastic wrap and keep in air tight container.Keep in a cool place for up to two weeks. To keep it longer, store fudge in the freezer (in an airtight container) between plastic wrap, wax, or parchment paper for up to three months. Frozen fudge should be thawed in the refrigerator, not at room temperature. Once the fudge thaws, it should be consumed within a week and should not be refrozen. It should be stored in the refrigerator.
Serving: 1piece, Calories: 155kcal, Carbohydrates: 19g, Protein: 1g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 17mg, Sodium: 49mg, Potassium: 27mg, Fiber: 1g, Sugar: 19g, Vitamin A: 193IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg
Author: Yvette Marquez
Course: Dessert
Cuisine: American, Mexican
This post is in partnership with Land O Lakes. As always, thank you for reading and for supporting companies I partner with, which allows me to create more unique content and recipes for you. All opinions are always my own.
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posted by Yvette Marquez on December 13, 2019
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About the Author
Yvette Marquezis anEmmy-winning producer and writer, award-winning food blogger, and author ofMuy Bueno,Latin Twist, and Muy Bueno Fiestas. She is a second-generation Mexican-American, born and raised in El Paso, Texas and currently lives in Colorado. She has been sharing cherished family Mexican recipes since 2010. Her blog is the perfect destination for anyone looking to embrace their culture through food, fiestas, and family life.Yvette has been featured in several prominent publications, websites, radio, and TV.Follow her at:Instagram/Twitter/Facebook / Pinterest/ YouTube
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Scarlett — Reply
So sorry!! I needed an edit;}
*…pieces of pecans hiding out in my mouth and not being found until days later despite brushing, flossing,water picking…it’s a surprise I don’t appreciate much… -
Scarlett — Reply
Please don’t laugh at my question…this recipe makes my mouth water, imagining the bourbon & the pecans….which present a problem for me: as I get older, my teeth have turned to glass, it seems and if they’re not breaking, old fillings are falling out so I have holes…such funAll that means is I’m concerned that the yumminess of the fudge will be eclipsed by the pieces of pecans SOOoooooi was wondering if, after i toasted the pecans, do you think I’d get similar flavor and aroma if I pulverized the nuts into tiny bits, similar to ground coffee or maybe even ground them completely like cinnamon. I can’t use large chunks of the nuts, but I won’t make the recipe without pecans to compliment the bourbon; this is the only possible solution I came up with. Any thoughts? Hoping to have a yummy outcome to this conundrum!
