Easy Butter Pecan Fudge (Instant Pot Fudge)

instant pot butter pecan fudge stacked overhead crop.

Easy Butter Pecan Fudge (Instant Pot Fudge)

This is the easiest fudge recipe ever! No fussy steps, no candy thermometer required. Just a fast, easy rich Butter Pecan Fudge perfect for the holidays or any time of year.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 5

Cook Time 3

Chilling Time (minimum) 3

Total Time 3 8

Servings 1-inch pieces

Calories 47kcal

Author Toni Dash

Equipment

6 quart Instant Pot

Ingredients

3 tablespoons butter
1 cup chopped pecans
1 14-ounce can condensed milk
20 ounces white melting wafers
1 teaspoon cinnamon
½ teaspoon vanilla extract
⅓ cup pecan halves for topping

Instructions

Line a 9-inch by 9-inch baking pan with parchment paper allowing some of the paper to overhang the edges. The overhang allows for easy removal from the pan for cutting.
Set the Instant Pot on the SAUTE setting. Add the butter and cook until melted.
3 tablespoons butter
Add the chopped pecans and cook, stirring constantly for 1.5 minutes or until the butter is starting to brown (solids will begin to appear in the butter when it has browned). Do not overcook.
Turn off the Instant Pot.
1 cup chopped pecans
Add the condensed milk, white chocolate chips, cinnamon and vanilla extract. Allow to sit for a few minutes to allow the melting wafers to begin to melt.
Stir until the melting wafers have fully melted and all the ingredients are fully incorporated.
1 14-ounce can condensed milk, 20 ounces white melting wafers, 1 teaspoon cinnamon, ½ teaspoon vanilla extract
Spoon the fudge into the prepared pan evenly distributing it. Add the pecan halves on top.
Allow to sit 5-10 minutes. Cover and place in the refrigerator for 3 hours or until fully set. NOTE: allowing it to set before chilling prevents condensation from forming on the container lid or covering.
⅓ cup pecan halves
When set, remove the fudge with the parchment paper edges and place on a cutting board.
Run the blade of a large sharp knife under hot water and dry (this help easily cut the fudge). Cut into pieces. If cutting into 1-inch individual pieces, cut 9 rows and 9 columns; you'll yield 81 pieces. Two inch pieces will yield 20-25 pieces.

Notes

How to Store

Once the fudge has set and been cut it can be stored in an airtight container or wrapped snugly in plastic wrap. It can be stored at room temperature in a cool dry location (out of direct sunlight) for up to 2 weeks. It may be better after that but the consistency may not be as good.

If you prefer firmer fudge or are in a hot, humid location it can be stored in the refrigerator (also in an airtight container or wrapped).

Nutrition