This creamy Butter Pecan Fudge, loaded with crunchy, toasted pecans and just a hint of cinnamon, makes a perfect holiday treat! You only need 6 ingredients and it comes together in no time in your Instant Pot!
It doesn’t get much easier than making fudge in your instant pot. It takes less than 10 minutes from start to putting the fudge in the fridge to set. This Butter Pecan Fudge is deliciously buttery and creamy with bits of toasted pecans throughout. It melts in your mouth with just the perfect amount of nuttiness.
Ingredients & Substitutions
- Butter: Butter is an essential ingredient in fudge, as it adds a rich and creamy texture. It also contributes to the flavor and helps to prevent the fudge from becoming too hard or grainy when it cools.
- Chopped Pecans: Pecans are a key component in butter pecan fudge, providing a delightful nutty flavor and a pleasant crunch to the texture. Chopped pecans are mixed into the fudge to evenly distribute their flavor and texture throughout the sweet confection.
- Sweetened Condensed Milk: Sweetened condensed milk serves as the primary source of sweetness and moisture in the fudge. It also helps to create a smooth and creamy consistency while acting as a binder for the other ingredients.
- White Chocolate Chips: White chocolate chips are the main source of chocolate flavor in this fudge. They melt when heated and contribute to the fudge’s creamy and sweet profile.
- Cinnamon: Cinnamon is a spice that adds a warm, aromatic note to the fudge. It complements the sweetness of the other ingredients and enhances the overall flavor profile, giving the fudge a distinct, comforting taste.
- Vanilla Extract: Vanilla extract is used to add a subtle but essential background flavor to the fudge. It rounds out the overall taste and complements the sweetness of the other ingredients.
How to Make Fudge in an Instant Pot
Storing & Freezing Fudge
Butter Pecan Fudge can be stored in an airtight container for 4-5 days after making it. It can be frozen for up to 3 months, wrapped in Saran Wrap and stored in an airtight container.
You can substitute milk chocolate in place of the white chocolate if you would prefer.
Line your loaf pan with parchment paper prior to starting to make the fudge, so once the fudge is melted you can pour it straight into the pan without a delay.
Be sure to use real butter (not margarine) and quality chocolate for the best tasting fudge.Print