This Pecan Butterscotch Fudge, also known as penuche fudge, is a simple fudge recipe combining brown sugar and pecans. Fudge like this makes wonderful edible gifts for the holiday season too.
The day I learnt to make simple fudge, I became addicted to the stuff. I love how quick and easy it is and I love that super sweet flavour. It also just happened to be my favourite flavour – Salted Caramel Fudge and is to this day one of the most viewed recipes on SSM.
However, there have been so many iterations since that one, some of my faves being;
- Salted Cookie Dough Fudge – OMG
- Pumpkin Pie Fudge – the perfect Fall treat
- Creamy Lemon Fudge – vibrant and zesty
- Butter Popcorn Fudge – with not a popped corn in sight
- Milo Tim Tam Fudge – classic Aussie ingredients
- Funfetti Vanilla Easter Fudge – fun and cute
- Chocolate Malt Fudge Bars – double OMG
- Coconut White Chocolate Peppermint Fudge Bars – a mix of peppermint fudge & coconut ice.
And there are actually more than that.
Today, we’re talking about this gorgeous Pecan Butterscotch Fudge (aka Penuche Fudge). The butterscotch flavour comes from using dark brown sugar and vanilla, while pecans just felt like the perfect crunchy addition.
How to make condensed milk fudge
This Pecan Butterscotch Fudge and my simple fudge recipe in general, really is simple. It’s just a matter of stirring a few key ingredients together in a saucepan over heat until it gets thick and bubbles. Then you add whatever additions you like, in this case vanilla and pecans, and it’s done. The whole process takes less than half an hour, and there is no baking involved, and after what feels like an enormous 2 hour wait for it to cool and set, you can be biting into soft, sweet homemade fudge.
You can use either pecans or walnuts when making penuche fudge so pick your favourite and away you go.
The last time I tried to make ‘real’ fudge (aka using real cream instead of the condensed milk fudge I make normally), it had disastrous results and at the time I just wasn’t ready to commit to another round of bad fudge but in the very near future I will be bringing you a recipe for traditional fudge – fingers crossed and wish me luck.
The best edible food gifts
Until then, check out some of the gorgeous simple fudge recipes above or use the search tool to search for ‘fudge’ and enjoy the goodness. They make wonderful edible gifts, so box them up or put them in jars and share them around.
Happy non-baking 🙂
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Pecan Butterscotch Fudge (Penuche Fudge)
- 1 tin / 395ml / 14 fl oz sweetened condensed milk
- 1 cup / 200g / 7oz dark brown sugar
- 1/4 cup liquid glucose (or light corn syrup)
- 113 g / 1 stick / 1⁄2 cup unsalted butter
- 200 g / 1 cup white chocolate, finely chopped
- 3 teaspoons vanilla extract
- 1/2 teaspoon salt
- 3/4 cup pecans
- Line an 8x8 inch square baking pan with baking paper.
- Combine the sweetened condensed milk, sugar, glucose (or corn syrup) and butter in a heavy based saucepan. Stir, over low heat, without boiling until the sugar has dissolved and the mixture is smooth.
- Bring to a low simmer and continue to stir for another 6-8 minutes over low heat until the mixture has thickened a little.
- Remove from the heat and add the chocolate, vanilla and salt. Stir well until the chocolate has melted completely.
- Keep aside some pecans to scatter over the top. Add the rest to the fudge mix and mix well.
- Pour the fudge into your lined tin then scatter the remaining pecans over the top.
- Leave for 30 minutes to cool at room temperature, then cover with plastic wrap and refrigerate 2-3 hours or overnight.
- Cut into 36 squares and serve
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
TOOLS USED IN THIS RECIPE
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