See’s Bordeaux Pecan Fudge (Copycat)

24 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Refrigerate 4 hours
Total Time 4 hours 15 minutes

See’s Bordeaux Pecan Fudge is the perfect copycat for See’s Candies buttery, creamy, and sweet fudge. With brown sugar, heavy cream, vanilla, and pecans. 

Copycat Recipes are always some of the most popular on the site. Who doesn’t love making their favorite restaurant recipes from their own home? This Pecan Fudge is just as easy as our classic Chocolate Fudge recipe, but tastes exactly like See’s Candies’ Bordeaux Fudge.

See's Bordeaux Pecan Fudge in stack


See’s Bordeaux Pecan Fudge is one of the most delicious candies they sell. The fudge has a sweet, rich taste and the pecans add a nice crunch to the otherwise smooth and soft texture. If you’ve ever bought one of their variety boxes, then you know these little pieces of fudge are a standout every time. Now, instead of having to buy a box of it, you can make your own that turns out just as delicious. 

It’s an easy Homemade Candy Recipe, that’s sure to be a hit with everyone who tries it. Homemade fudge is perfect to whip out during the holiday season, but this recipe is easy enough you can just make the next time you have sweet tooth.


Fudge makes an excellent gift for the holidays, Mother’s Day, or as an end of the year gift for teachers. Because fudge is soft, the most important part of preparing it as a gift is making sure the pieces don’t get misshapen or stuck together.

To package the fudge in a tin start by cutting the fudge into square pieces. Line your tin with parchment paper cut to size. Place the squares of fudge in the tin. Add a layer of parchment paper for each layer of fudge you add. If you’re giving the gift during warm months and are extra worried about them sticking together, you can wrap each piece of fudge in parchment paper individually. Tie a ribbon or twine around your homemade candy wrapper for a more decorative look. 

If you’re mailing the fudge you’ll have to be a little more careful. Put your tin or container inside a shipping box of a similar size. To keep the Pecan Fudge cool during shipment, place a frozen gel pack in the container. Be sure to wrap the gel pack in plastic so it doesn’t leak on the fudge or packaging. 



If you’ve never tried making homemade fudge, this is a great recipe to try your hand at. By just following the step-by-step instructions you can make soft, melt-in-your-mouth fudge every time. It just takes a few minutes to prep, then you just let the fudge cool in the fridge.

  • Start by preparing your pan. Line it with tin foil and spray the tin foil with a non-stick spray. This will make it much easier to get the fudge out of the pan once it’s done. 
  • Add the sugar, brown sugar, cream, butter and salt to a pot. Turn on the heat and bring the ingredients to a boil. Be sure to stir continuously so the sugar doesn’t burn. 
  • Once the sugar and butter mixture reaches 235 degrees F, turn the burner off and mix in the powdered sugar. 
  • Pour the mixture into a stand mixer, and beat on a low speed. The mixture will begin to cool down and become less shiny. It should take about 4-5 minutes
  • Add in the vanilla and pecans, and continue to mix in the stand mixer.
  • Once the last two ingredients are combined in the fudge mixture, use a spatula to pour and spread the fudge in your prepared pan. 
  • Put the Bordeaux Pecan Fudge in the fridge to harden for 4 hours before serving. 

Sees Bordeaux Pecan Fudge in baking dish with foil


  • Nuts: Instead of using pecans you can try using almonds, walnuts, or peanuts in your fudge recipe. 
  • Toppings: There are lots of fun and festive toppings you can add to your fudge for decorations. Try adding on some sprinkles, or drizzling some melted peanut butter or white chocolate over the top. 
  • Chocolate Chips: You can mix in some mini chocolate chips with the fudge recipe. Wait to add in the chocolate chips until after the fudge has mostly cooled in the stand mixer, so the chocolate chips don’t just melt. 



  • Serve: You can keep your fudge in an airtight container at room temperature for up to a week. Just make sure it’s not in too warm of a place or the fudge will get too soft and melty.
  • Store: Stored tin the fridge, Bordeaux Pecan Fudge can stay good for up to 2 weeks. Keep it in an airtight container separated by parchment paper so the pieces of fudge don’t stick together.
  • Freeze: Fudge can be frozen for up to 3 months. For best results wrap the squares of fudge in wax paper, then wrap them again in plastic wrap. Once the pieces are wrapped put them in an airtight freezer bag to store. 

See's Bordeaux Pecan Fudge pieces on cutting board

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See's Bordeaux Pecan Fudge (Copycat)

See's Bordeaux Pecan Fudge is the perfect copycat for See's Candies buttery, creamy, and sweet fudge. With brown sugar, heavy cream, vanilla, and pecans. 
Yield 24 Servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 1 cup sugar
  • 1 cup brown sugar
  • 1 cup heavy cream
  • 1 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 cups powdered sugar
  • 2 cups pecans


  • Line a 9x13 pan with foil and spray with vegetable oil spray.
  • To a large pot add the sugar, brown sugar, heavy cream, butter and salt.
  • Bring to a boil, stir constantly, and cook for 7-8 minutes when it reaches 234 degrees.
  • Turn off the heat and stir in the powdered sugar.
  • Move mixture to a stand mixer and beat for 4-5 minutes on low speed until the mixture begins to cool and is no longer very shiny.
  • Add in the vanilla and pecans and mix.
  • Spread into baking pan gently.
  • Refrigerate for 4 hours before slicing.


Calories: 305kcal | Carbohydrates: 39g | Protein: 1g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 32mg | Potassium: 56mg | Fiber: 1g | Sugar: 37g | Vitamin A: 387IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

See's Bordeaux Pecan Fudge collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I am not sure what went wrong, but once I added the powdered sugar the mixture went totally dry. I went back and checked to make sure that I had followed the instructions exactly, which I did. Correct amounts of all ingredients, correct time and temperature on the cook, everything was as directed. Not sure what went wrong. Any suggestions?
    I don’t want to rate this recipe just yet, because I believe that it will be good once I figur out what went wrong.

    1. Here’s a few tips step by step:
      Add the sugar, brown sugar, cream, butter and salt to a pot. Turn on the heat and bring the ingredients to a boil. Be sure to stir continuously so the sugar doesn’t burn. 
      Once the sugar and butter mixture reaches 235 degrees F, turn the burner off and mix in the powdered sugar. 
      Pour the mixture into a stand mixer, and beat on a low speed. The mixture will begin to cool down and become less shiny. It should take about 4-5 minutes

  2. This is the best recipe for bordeaux. I used two cups of brown sugar for a deeper flavor but this recipe is perfection.

  3. My first time making fudge and I picked a winner. This is a fabulous recipe and I followed it to the letter. Will be a family favorite for sure.
    Thank you for sharing ?

  4. I love your CopyKat recipes. I have used several of the Panda Express ones and they are amazing! This See’s fudge looks yummy. So you have one for Boudeaux eggs? Thank you for all of your wonderful recipes!

  5. Hi, what is the name of the candy that is in the photo? It is white with apricots and other fruit and nuts in it.

  6. I have not eaten fudge for over a decade because of the condensed milk that’s in most of the recipes. ( I am lactose intolerant.) I put several drops of lactase enzyme in the cream and voila–the most heavenly fudge! Thank you Sabrina for sharing this.

  7. Very good but looks and tastes more like vanilla fudge. The recipe does not state whether to use light or dark brown sugar – I used light but will try again with dark to see if that corrects the look and taste. Regardless, very good and melts in your mouth.

    1. Hi Betty, I am glad you still enjoyed it, I used light brown sugar in mine and felt the flavors were similar, did you end up trying the dark brown? I’m so sorry this comment got stuck and I just came across it.

        1. Definitely not medium low but it depends on the stovetop, you aren’t really going by the heat as much as you are how much does it take to get the temperature to the right place. On a more powerful gas range it could be medium high, on an electric range even high may struggle a bit. Go based off the thermometer for this, fudge can be finicky so I can’t give an accurate temperature.

  8. Sabrina!! YUM! This is one of my favorites from See’s. Thanks for this easy DIY recipe so I can enjoy it anytime at home.

  9. This did NOT turn out at all! A horrible mess. Did not hold together…. Was a crumbled mess. Never try again…..but it did taste great

    1. Oh no! Fudge can be very temperamental. You really have to make sure you’re constantly stirring, like you can’t leave it for a second otherwise it’ll break. Also, were you able to use a candy thermometer to ensure it got hot enough. I’d love more details so I can help troubleshoot for you.

      1. I had the same issue but it was so yummy i’m going to give it another shot. My first try fudge was hard and crumbly. I think it might have gotten too hot. I’m cooking in a La Crueset pan which retains the heat. So, thinking it kept cooking while I added the powdered sugar even though I turned the flame off? Maybe transfer to mixer and add powdered sugar there by hand? Any suggestions would be appreciated.

        1. Cooking sugar can be very temperamental, and it sounds like you overcooked yours or perhaps had the burner too hot – a candy thermometer is going to be very helpful in accomplishing this recipe successfully.