Vanilla Pecan Fudge

Delicious and nutty is the best way to describe this fudge.  Our sweet and smooth vanilla is paired with crunchy pecans for something that all fudge lovers will enjoy.

Each box will contain 2 pounds of fudge! (4 slices, 1/2 lb each)

Our fudge is hand crafted by taking 25 pounds of raw ingredients and bringing them up to a rolling boil. The fudge-maker uses a specialized candy thermometer to make sure that the mixture reaches the exact right temperature. When ready, we carefully pour the fudge onto 750-pound Vermont marble tables. We spend nearly 30 minutes hand paddling the fudge, mixing in a combination of extra ingredients such as pecans, marshmallows and creamy peanut butter, just to name a few, and incorporating air into the fudge which produces an extremely smooth and creamy product.

Our finished loaf has a firm, shiny crust on the outside but remains creamy, soft and absolutely delicious on the inside. The average batch takes about one hour to produce, and we make anywhere from 100 to 300 pounds per day.

Our fudge will last 10-14 days at room temperature in an airtight container before it starts to harden. The "life" of our fudge can be extended by wrapping it in plastic wrap and using a freezer bag before placing it in the freezer (or hiding it from the kids!).

Please don't refrigerate our fudge! If you want to make it last longer consider freezing it to enjoy later. 

**Fudge is made fresh to order and shipped Monday-Wednesday to ensure it arrives fresh and delicious within 1-2 days. Destinations in the Midwest and Pacific Coast regions require Expedited Shipping. Shipping rates are calculated at checkout. Fudge may ship separately from other items in your order. 

Our shop in Kitchen Kettle Village is nestled in the small town of Intercourse, Pennsylvania. We are in the heart of Amish Country – an idyllic setting that makes you feel like you’ve been transported back to a simpler time.

Pepper Lane Fudge & Sweets has been making fudge in the same location for almost half a century. There is a highly trained team of skilled candy makers that spend their days ensuring that only the finest products are presented to the public. These master fudge makers have produced thousands of batches of fudge using a secret family recipe that dates back to the early 1800s.

The secret to our success is in the finest all-natural ingredients that we use. Pure cane sugar, cocoa powder, corn syrup and 36% butterfat heavy cream, all heated in a seasoned cooper kettle. Combine all of those things and add the watchful eye and skill of someone that has made thousands of batches of candy and you get the best fudge that you’ve ever tasted. 

If the taste isn’t enough, you should see the show that we put on. Our fudge is hand crafted by taking 25 pounds of raw ingredients and bringing them up to a rolling boil. The fudge-maker uses a specialized candy thermometer to make sure that the mixture reaches the exact right temperature. When ready, we carefully pour the fudge onto 750-pound Vermont marble tables. You are so close to the action that you can feel the steam coming off the cold marble as the fudge hits it. At that point, the outcome is in the skillful hands of the fudge-maker. We spend nearly 30 minutes hand paddling the fudge, mixing in a combination of extra ingredients such as pecans, marshmallows and creamy peanut butter, just to name a few, and incorporating air into the fudge which produces an extremely smooth and creamy product.

Our finished loaf has a firm, shiny crust on the outside but remains creamy, soft and absolutely delicious on the inside. The average batch takes about one hour to produce, and we make anywhere from 100 to 300 pounds per day.

Sugar, Heavy Cream, Corn Syrup, Pecans, Vanilla, Water, Salt.

We recommend that guests with nut or gluten allergies of any type do not consume our fudge products. We do not have the ability to make products that contain nuts or gluten separate from the rest of our fudge. The same cooking and production equipment is used for all of the fudge flavors. We feel it's better to err on the side of caution.