This Butter Pecan Bourbon Fudge is 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 with the 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.
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?
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.
I prefer refrigerating fudge so it is not within easy reach of temptation.
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.
Butter Pecan Bourbon Fudge
- 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 and dust 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 out of 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.
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.