Bourbon-Pecan Brown Sugar Fudge

A little Southern twist to a classic fudge.

Bourbon-pecan brown sugar fudge

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
25 mins
Cool Time:
2 hrs
Total Time:
2 hrs 25 mins
64 (1-inch squares)

Once you've mastered our basic Foolproof Brown Sugar Fudge, it's time to have a little fun with this Southern twist. We've added pumpkin spice for warm notes of cinnamon and nutmeg, and it's balanced by a kick of boozy bourbon and crunchy pecans.

For the best results, don't trust your gut (or your grandmother's soft-ball candy test). Instead, use a candy thermometer (an instant-read digital one is best) to get consistent results batch after batch.

Love the flavor of coconut? This Coconut Brown Sugar Fudge may be a great second batch to try.


  • 2 cups packed light brown sugar

  • 1 (14-oz.) can sweetened condensed milk

  • 1/2 cup whole milk

  • 1 cup white chocolate chips

  • 1/4 cup butter, softened, cut into pieces

  • 2 Tbsp. bourbon

  • 1 tsp. pumpkin pie spice

  • 3/4 chopped toasted pecans


  1. 1. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on all sides. Lightly coat pan with cooking spray. Stir together sugar, condensed milk, and whole milk in a medium saucepan. Cook over medium-low, stirring constantly, until a candy thermometer registers 238°F, about 16 minutes. Transfer sugar mixture to the bowl of a stand mixer fitted with a paddle attachment.

  2. Add white chocolate, butter, bourbon, and pumpkin pie spice to stand mixer bowl; beat on low speed until white chocolate and butter are melted, about 1 minute. Increase mixer speed to medium, and beat until thickened and no longer shiny, 5 to 6 minutes. Halfway through beating mixture on medium, add 3/4 cup chopped toasted pecans. Pour into prepared pan; gently tap bottom of pan on counter until top is an even layer. Sprinkle with 1/4 cup chopped toasted pecans, gently pressing to adhere. Let cool, uncovered, at room temperature until firm, at least 2 hours or up to 12 hours. Remove from pan using parchment paper overhang as handles. Cut into 64 (1-inch) squares.

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