Southern Style Pecan Fudge
Indulge in the rich, velvety decadence of Southern Style Pecan Fudge—an irresistible treat that perfectly captures the charm of Southern desserts. This melt-in-your-mouth fudge is made with creamy marshmallow crème, semi-sweet chocolate chips, and a buttery base, creating a luscious texture that's beautifully balanced by the crunch of roasted pecans. Infused with fragrant vanilla extract and optionally topped with a sprinkle of flaky sea salt, each bite offers a delightful harmony of sweetness and nuttiness with a hint of salty contrast. Quick and simple to prepare in just 25 minutes, this homemade fudge is the ultimate make-ahead dessert for holidays, parties, or gifting. With its classic Southern flair and divine flavor, this pecan fudge recipe is sure to become your go-to favorite for satisfying sweet cravings.
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Recipe Information
Ingredients
- 3 cups granulated sugar
- 0.75 cups unsalted butter
- 0.67 cups evaporated milk
- 2 cups semi-sweet chocolate chips
- 7 ounces marshmallow creme
- 2 teaspoons vanilla extract
- 1.5 cups pecans, roasted and chopped
- 0.5 teaspoons flaky sea salt (optional, for garnish)
Instructions
Line a 9x9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper with butter or non-stick spray.
In a medium saucepan, combine the granulated sugar, unsalted butter, and evaporated milk. Place the saucepan over medium heat and stir continuously until the butter is completely melted.
Bring the mixture to a boil and let it cook for about 4-5 minutes while stirring constantly to prevent burning. Use a candy thermometer to ensure the mixture reaches 234°F (112°C), the 'soft-ball stage.'
Remove the saucepan from the heat and quickly stir in the semi-sweet chocolate chips and marshmallow creme. Continue stirring until the chocolate is fully melted and the mixture is smooth.
Stir in the vanilla extract and chopped roasted pecans until evenly distributed throughout the fudge mixture.
Pour the fudge mixture into the prepared baking dish, spreading it evenly with a spatula. If desired, sprinkle flaky sea salt on top for a sweet and salty finish.
Let the fudge cool at room temperature for about 2-3 hours, or until fully set. For faster results, place the dish in the refrigerator for 1 hour.
Once the fudge is set, use the parchment overhang to lift it out of the dish. Cut into small squares, approximately 1x1 inch each.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 44 mg | 2% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 31.3 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 19 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
