Hey there, holiday lovers!
Are you in the mood for some sweet holiday treats? Well, you’re in for a real treat today!
I’m excited to share my delicious pecan Christmas fudge recipe.
It’s rich, creamy, and packed with the perfect crunch from the pecans.
Ideal for sharing with friends or just devouring all by yourself!
Let’s dive right into this festive delight!
Possible Ingredient Alternatives
White chocolate can be replaced with milk chocolate or dark chocolate for a different flavor profile. Use the same amount, but note that the fudge will be darker in color and have a more intense chocolate taste. For a dairy-free option, coconut butter or cacao butter can be used, though the texture may be slightly different.
Sweetened condensed milk can be substituted with a mixture of heavy cream and sugar or a vegan condensed milk alternative made from coconut milk. For the cream and sugar option, use 1 cup of heavy cream and 1/3 cup of sugar, simmering until reduced. This maintains the creamy texture and sweetness of the fudge.
Pecans can be swapped with walnuts, almonds, or macadamia nuts for varied flavors and textures. Use the same quantity as pecans. For a nut-free version, try using pumpkin seeds or sunflower seeds, which will provide a similar crunch but alter the flavor profile slightly.
| Preparation Time | 15-20 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 135-140 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 30-40 g
- Fat: 120-130 g
- Carbohydrates: 260-280 g
Ingredients
- 1 1/2 tablespoons butter without salt
- 1 1/2 cups whole pecans
- 3 tablespoons unsalted butter, browned
- 14 ounces sweetened condensed milk (1 can)
- 20 ounces premium white chocolate, chopped
- 1 teaspoon vanilla essence
- 1/8 teaspoon salt
- 1 1/2 teaspoons cinnamon powder
Step 1: Prepare the Pecans and Baking Pan
Melt butter in a large skillet over medium heat.
Add in pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted.
Using a large slotted spoon, transfer the pecans to a clean plate and set aside until needed.
Next, line an 8×8-inch baking pan with parchment paper, allowing excess paper to overhang on two sides.
Grease the parchment paper and any exposed part of the pan, then set it aside.
Step 2: Brown the Butter
Melt the butter in a small heavy saucepan over medium heat.
Once melted, reduce the heat to low and continue cooking until the solids sink to the bottom of the pan and turn golden brown, about 5 minutes.
Remove from heat, pour the browned butter into a small bowl, and set aside until needed.
Step 3: Prepare the Fudge Mixture
Fill a medium pot one-third full with water and bring it to a low simmer over medium heat.
Place a heatproof bowl on top of the pot, ensuring it fits snugly but does not touch the simmering water.
Reduce the heat to low and add the sweetened condensed milk, chopped white chocolate, and browned butter into the bowl.
Heat the mixture until the chocolate is completely melted, stirring occasionally with a silicone spatula.
Once the chocolate is fully melted, stir the mixture until smooth, then carefully remove the bowl from the heat.
Step 4: Combine and Pour the Fudge
Whisk in the vanilla, salt, and ground cinnamon into the melted chocolate mixture.
Using a rubber spatula, fold in the buttered pecans.
Scrape the fudge into the prepared baking pan, smoothing the top with the spatula.
If desired, sprinkle with sea salt.
Refrigerate for at least 2 hours to set the fudge.
Step 5: Slice and Store Fudge
Once set, gently run a butter knife around the edges of the pan to loosen the fudge.
Remove the fudge and transfer it to a cutting board.
Peel off the parchment paper, then slice the fudge into small pieces.
Store the fudge in an airtight container in the refrigerator for up to 1 month, or freeze it in an airtight freezer-safe container for up to 2 months.
