Butter Pecan Chocolate Fudge
Butter pecan chocolate fudge in easy layers: a butterscotch-pecan base under smooth chocolate, topped with more chocolate. Made with frosting instead of a candy thermometer, so it’s no-fail and no-bake.
YIELD
90 servingsPREP
5 minCOOK
15 minREADY
60 minFudge usually means hovering over a candy thermometer, but this layered version pulls a clever shortcut: canned frosting does the work of the sugar syrup, so there’s no boiling, no soft-ball stage, and no chance of a grainy batch.
It comes together in three easy layers. First, butterscotch morsels melt with frosting and get studded with pecans, spread over parchment as the base. Then a chocolate-and-frosting layer pours on top and chills until set.
A final flourish of melted chocolate goes over the inverted, peeled fudge for a glossy top coat. Everything sets in the fridge, no oven required. Cut into small squares, it makes a big batch, which is exactly why it’s a holiday gifting and party-tray favorite. Rich, nutty, and almost impossible to mess up.
Kitchen Tips
- Melt everything over low heat, stirring constantly. Chocolate and butterscotch scorch fast and turn grainy over high heat.
- Line the pan with parchment with some overhang. It’s the only way to lift and peel the fudge out cleanly for that third chocolate layer.
- Chill between layers as directed so they set into distinct stripes instead of blending into one muddy layer.
Variations
- Swap the pecans for walnuts, almonds, or toasted hazelnuts.
- Use dark or milk chocolate depending on how sweet you like it.
- Add a sprinkle of flaky sea salt over the top coat for a salted-chocolate finish.
Ingredients
2 cups (500 mL) butterscotch morsels
2 containers (32 oz/900 g) prepared vanilla frosting, divided
2 cups (500 mL) pecan halves, toasted
2 pkgs (16 oz/500 g) semi-sweet chocolate squares (8 squares), coarsely chopped, divided
1 tsp (4 mL) vegetable oil
Directions
Line bottom of Large Bar Pan with a piece of Parchment Paper. COMBINE butterscotch morsels and half of the frosting in small saucepan. Stir over low heat until melted and smooth. Add pecans, stirring to coat evenly. Spread butterscotch mixture evenly over Parchment Paper using Small Spreader.
Reserve 1 cup (250 mL) of the chopped chocolate for garnish. In same saucepan, combine remaining chocolate and remaining frosting. Stir over low heat until melted and smooth. Carefully pour chocolate mixture over butterscotch layer in bar pan; spread evenly using Small Spreader. Refrigerate 10 to 15 minutes or until set.
Invert bar pan onto cutting board. Carefully peel Parchment Paper off fudge. Place reserved chocolate and oil in microwaveable bowl. Microwave, uncovered, on MEDIUM 1½ to 2 minutes, stirring every 30 seconds. Spread chocolate evenly over top of fudge. Refrigerate 15 to 30 minutes or until firm. Cut into approximately 90 small squares.
Comments
