Pecan Buttermilk Fudge

Pieces of Buttermilk Pecan Fudge stacked on parchment paper

Pecan Buttermilk Fudge ~ this creamy white fudge has got a sweet tangy flavor like nothing else I’ve ever tasted. I highly recommend you try this unique treat, you won’t be disappointed.

Pieces of Buttermilk Pecan Fudge stacked on waxed paper

I got very excited when I took my first bite of this fudge. I really didn’t know what to expect, and was a little bit skeptical that it was going to be anything to write home about. After one bite I was already planning to make this for all my holiday food gifts this year. It’s so unusual but not in a kooky crazy sort of way ~ just the right balance for a special holiday treat.

The flavor is creamy and rich like a traditional fudge, but the buttermilk gives it a super addictive tang.

Buttermilk Pecan Fudge being cut and stacked

This fudge has the same decadent ‘mouthfeel’ as regular fudge, but somehow isn’t as overpoweringly rich. There’s no chocolate, white or regular, in it at all, which blows my mind…the flavor comes straight from the pecans and the buttermilk. The little hint of salt finishes off the flavor perfectly.

What is buttermilk?

Buttermilk is the liquid that is leftover from making butter. It ferments and becomes thick and tangy. Contrary to what you might think, buttermilk is lowfat and very healthy. Think drinkable yogurt.

Where can I find buttermilk?

You’ll find it right in the supermarket along with the other milk and cream products. It’s usually on an upper or lower shelf.

Can I make buttermilk?

You can, in a few different ways. The most common way is to add 1 tablespoon of acid, like vinegar or lemon juice, to one cup of milk. You can use this in baking recipes like biscuits and pancakes, etc., that call for buttermilk. But for this fudge you want ‘cultured’ buttermilk like you buy at the store. For cultured buttermilk you’ll need to buy Buttermilk Starter Culture, which you can buy on Amazon here. You’ll mix it with milk and then let it sit in a warm place, much like making yogurt, until it thickens. You can save some of your homemade buttermilk to make batch after batch, it’s super cool.

Pecan Buttermilk Fudge in a loaf pan

Fudge is one of my favorite food gifts to give during the holidays, it’s easy but is always so appreciated. People don’t tend to make fudge for themselves, and so it’s always a really welcomed treat.

Buttermilk Pecan Fudge piled in a loaf pan

Fudge packs easily, just be sure to keep it chilled when not in transit. I like to pack my pecan buttermilk fudge up in kraft candy boxes. Add a ribbon and a tag and you’ve got a really nice gift, and it’s a good bet the recipient has never had it before.

Pieces of Buttermilk Pecan Fudge in a loaf pan

Homemade fudge is one of those happy recipes that comes out just as good as the candy shop stuff, and is so easy to do. All you need is a candy thermometer to keep accurate track of the temperature of your fudge mixture. Candy making relies on precise chemistry to work, and exact temperatures are key to creating the sugar crystals that give fudge its characteristic texture. Luckily all you need is one simple tool to make the magic happen.


tvfgi recommends: a clip on candy thermometer

These inexpensive thermometers are essential to have in the kitchen for candy making, deep frying, and any time you need to take an accurate temperature of something you are cooking on the stove top. Just clip them to the side of the pan and you can easily see the exact temperature as it climbs. Note: it’s a good thing these are not expensive because they do not last a lifetime! I replace mine every couple of years. You can test yours for accuracy by putting it in boiling water…it should read 212F. If not, it’s time for a new one.

Reader Rave ~

“Oh my goodness gracious, Sue – this turned out brilliantly. Your recipe is so concise and easy to follow. I didn’t have any pecans and it’s been pouring with rain in Atlanta and I didn’t venture out so I used toasted almonds instead. I’ll definitely be making this recipe again soon and will get pecans. I marked into 24 pieces and have already eaten two and it’s still in the pan – ooops!!”  ~  Amanda

*This recipe comes from Bon Apétit

Pieces of Buttermilk Pecan Fudge stacked on parchment paper
3.57 from 16 votes

Pecan Buttermilk Fudge

Pecan Buttermilk Fudge ~ this creamy white fudge has got a sweet tangy flavor like nothing else I've ever tasted.  I highly recommend you try this unique treat, you won't be disappointed.
Course candy, Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
refrigeration 2 hours
Yield 16 squares
Calories 168kcal
Author Sue Moran


  • 9x5 loaf pan
  • clip on candy thermometer


  • 1 cup pecans
  • 2 cups granulated sugar
  • 1 cup buttermilk
  • ½ cup 1 stick unsalted butter, cut into pieces
  • 1 Tbsp honey
  • pinch of salt


  • sea salt for garnish


  • Preheat oven to 350F Line a 9x5” loaf pan with parchment paper or foil, leaving long edges hanging so you can lift the chilled fudge out later for cutting.
  • Put the pecans on an un-greased baking sheet and roast for about 10 minutes, until you can smell their aroma. Let them cool first, and then rough chop them.
  • Put the sugar, buttermilk, butter, honey, and salt in a medium saucepan and heat, stirring often, until the sugar has dissolved and the butter is melted.
  • Attach your thermometer to the side of the pan and bring the mixture to a simmer/low boil. Continue to cook, stirring occasionally, until thermometer reaches 238F, this can take anywhere from 8 to 15 or more minutes, depending on your pan and your stove. Be patient.
  • Once the mixture has reached the correct temperature, Immediately pour it into a medium bowl and, using an electric mixer on medium-high speed, beat until cool and thickened (it will be thick and matte), 5–8 minutes.
  • Stir in the nuts. Turn the fudge into the loaf pan and smooth out the top. Sprinkle with sea salt.
  • Refrigerate the fudge for at least 2 hours before removing from the pan and cutting into small squares.


Serving: 1square | Calories: 168kcal
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Pecan Buttermilk Fudge ~ pin

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    Leave a Reply

    Please rate this recipe!

  • Reply
    December 22, 2019 at 9:29 am

    Great tasting fudge…still sweet but the buttermilk seems to cut the sweetness a bit. I made mine in a 9 x 9-inch pan.

    I had a bit of trouble getting the fudge to the right temperature…even when adjusting for the high altitude that I live at. It never thickened the first time I cooked it and beat it so I put it back in the saucepan and cooked it until it looked like other caramels that I make and it worked great.

    Once I thought it was boiled sufficiently, I put the fudge in a bowl and then put that bowl in a bowl of ice. That cut down on the beating time.

    • Reply
      December 22, 2019 at 10:10 am

      I’m glad you liked it, I don’t think this recipe has gotten the attention it deserves, I think the flavor is amazing. And you’re right, the buttermilk keeps it from being cloyingly sweet.

  • Reply
    Inger @ Art of Natural Liivng
    October 29, 2018 at 2:10 pm

    Love that this fudge uses only natural ingredients (okay as natural as sugar is) and no marshmallow fluff! Sounds like something I need to try this holiday season!

    • Reply
      October 29, 2018 at 4:22 pm

      This is a real good one Inger, so different, and, as you say, made with less processed ingredients than other white fudges.

  • Reply
    Amanda Marie
    October 26, 2018 at 2:27 pm

    5 stars
    Oh my goodness gracious, Sue – this turned out brilliantly. Your recipe is so concise and easy to follow. I didn’t have any pecans and it’s been pouring with rain in Atlanta and I didn’t venture out so I used toasted almonds instead. I’ll definitely be making this recipe again soon and will get pecans. I marked into 24 pieces and have already eaten two and it’s still in the pan – ooops!!

    • Reply
      October 26, 2018 at 3:39 pm

      I’m thrilled Amanda ~ I can’t take credit for Bon Apétit’s recipe, but I do have a sharp eye for a great recipe, if I do say so myself 🙂

  • Reply
    Laura | Tutti Dolci
    October 26, 2018 at 1:34 pm

    Such dreamy fudge, I have to try this!

  • Reply
    [email protected] is How I Cook
    October 24, 2018 at 9:03 pm

    I must say that this sounds unique and looks beautiful! Can’t wait to try it but first I must buy a new candy thermometer. Maybe that’s what’s wrong every time I try to make something with a thermometer. I think I still use my grandmother’s!

    • Reply
      October 24, 2018 at 9:10 pm

      I just bought a new oven thermometer today ~ it’s a shame but thermometers don’t last.

  • Reply
    Chris Scheuer
    October 24, 2018 at 7:40 am

    I can’t wait to try this – I love the idea of fudge with no chocolate!

    • Reply
      October 24, 2018 at 8:03 am

      I was skeptical at first Chris, but this really works! I love giving food gifts that are a little out of the ordinary, too, this is going to be one of my main holiday projects this year. Just gotta find that perfect cute box to pack it up in 🙂

  • Reply
    John / Kitchen Riffs
    October 24, 2018 at 7:27 am

    Fudge? Say no more! Love the stuff. This looks particularly tasty — really well-constructed recipe. Thanks!

    • Reply
      October 24, 2018 at 8:04 am

      Thanks John!

  • Reply
    Jennifer @ Seasons and Suppers
    October 24, 2018 at 6:21 am

    I’ve never met fudge I didn’t love, so this one is definitely calling me. Love the use of buttermilk!

    • Reply
      October 24, 2018 at 7:07 am

      I’m not a huge fudge person in general, but this one blew me away Jennifer 🙂

  • Reply
    October 24, 2018 at 5:33 am

    They look so cool! Love the dramatic look and the use of buttermilk in fudge.

    • Reply
      October 24, 2018 at 7:11 am

      It’s pretty unusual, for sure Angie. I’ve always loved the look of pecans in fudge, but the white is extra pretty.

      • Reply
        March 28, 2019 at 11:28 pm

        Is there any way to make it using less sugar? I loved the texture but it was too sweet for my taste…

  • Reply
    Tricia @ Saving Room for Dessert
    October 24, 2018 at 5:25 am

    Wow this fudge sounds pretty fantastic. My husband is the buttermilk nut in our house so I’ll have to make this for him. Love all those gorgeous pecans! PINNING!

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