Skip to Content

Pecan Pie Fudge

By: Author Kimberly

Posted on

Categories Candies

This easy pecan pie fudge recipe is a bite-sized treat of a classic seasonal dessert. Everyone will appreciate the nutty and sweet taste of pecan pie without needing to eat a whole slice!

A stack of pecan pie fudge pieces, rich and creamy, topped with chopped pecans on a white plate. Gold measuring spoons and a patterned cloth provide an elegant backdrop.

Pecan pie fudge is especially great for Thanksgiving and Christmas desserts. With a baked pie crust, this unique fudge recipe will definitely be popular served as a fudge dessert or as a homemade candy gift.

Pecan Pie Fudge Recipe

Prep Time: 20 minutes
Bake Time: 10 minutes
Yields: 16 one-inch squares

Ingredients

  • 1 Pre-made refrigerated pie crust
  • 1 1/2 Cups toasted pecans, chopped
  • 1/2 Cup light corn syrup
  • 1/3 Cup light brown sugar, packed
  • 1/3 Cup evaporated milk
  • 3 Cups white chocolate chips
  • 1 Tablespoon maple syrup
  • 1 Teaspoon vanilla extract
  • Pinch of salt
Ingredients for a pecan pie fudge delight rest on a white surface: pie crust, evaporated milk, pecans, light corn syrup, white chocolate chips, maple syrup, brown sugar, and vanilla.

Directions

Preheat your oven to 400 degrees Fahrenheit.

Unroll the pie crust and cut to fit into the bottom of an 8×8 inch baking dish.

Press the crust into the bottom of the pan and then poke a few holes into it with a fork.

A glass baking dish with unbaked pecan pie fudge dough is surrounded by bowls of white chocolate chips, pecans, and various liquids on a pristine white surface.

Bake for 10 minutes or until the crust begins to turn a light golden brown. Remove from oven to cool.

A glass baking dish cradles a rectangular piece of dough, lightly textured, resting on a striped green and white towel—a perfect base for transforming into pecan pie fudge.

In a medium saucepan, stir together the corn syrup, brown sugar, evaporated milk, white chocolate chips, and maple syrup. Heat the mixture over medium heat, stirring frequently until melted.

Remove from the heat and add the vanilla and salt. Stir well.

Pour the mixture over the baked pie crust.

A glass container brimming with smooth, light beige batter is set atop a striped cloth, viewed from above—a perfect prelude to pecan pie fudge indulgence.

Put in the refrigerator for 30 minutes. Then remove and sprinkle chopped pecans over the top.

A glass baking dish cradles a delightful pecan pie fudge dessert, possibly a praline or cake, resting elegantly on a striped napkin.

Refrigerate for another 5-6 hours or overnight.

Stacked squares of pecan pie fudge, complete with a baked crust and topped with crunchy pecan pieces, adorn a white plate. In the background, golden measuring spoons add a touch of elegance.

Be sure to Pin This Recipe to save for later!