Maple Butter Pecan Fudge
This decadent Maple Butter Pecan Fudge combines the rich flavors of maple syrup and toasted pecans for a delightful treat. Perfect for gifting or enjoying during the holidays, this smooth and creamy fudge is sure to impress.
Equipment
- 1 8x8-inch square baking dish
- 1 parchment paper
- 1 medium saucepan
- 1 wooden spoon or spatula
- 1 candy thermometer
- 1 mixing bowl
- 1 cooling rack
Ingredients
- 1 cup pure maple syrup
- 1 cup heavy cream
- 2 cups granulated sugar
- 1/2 cup unsalted butter Cut into pieces.
- 1 cup chopped pecans Toasted.
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Line the baking dish with parchment paper, allowing some overhang on the sides for easy removal later. Set aside.
- In a medium saucepan, combine the maple syrup, heavy cream, granulated sugar, and salt. Stir over medium heat until the sugar dissolves.
- Attach a candy thermometer to the saucepan and bring the mixture to a boil, stirring frequently. Continue cooking without stirring until the mixture reaches a temperature of 235°F (112°C), known as the soft-ball stage.
- Once it reaches the desired temperature, remove the saucepan from the heat. Add in the unsalted butter and allow it to melt without stirring for a couple of minutes.
- After the butter has melted, stir in the vanilla extract and toasted pecans.
- Using a wooden spoon or spatula, beat the mixture until it thickens and becomes slightly dull in color (about 5-7 minutes).
- Pour the fudge mixture into the lined baking dish and spread it evenly. Let it cool at room temperature for at least 2 hours until set.
- Once cooled, lift the fudge out using the parchment paper overhang and cut it into 16 equal pieces.
Notes
Make sure to toast the pecans beforehand for added flavor. Simply place them in a dry skillet over medium heat for 5-7 minutes, stirring frequently until fragrant.
Store the fudge in an airtight container at room temperature for up to a week or refrigerate for longer shelf-life.
For a variation, consider adding chocolate chips or a sprinkle of sea salt on top before the fudge sets.