Close
Ingredients
| pecans: 3/4 cup (chopped) |
| light brown sugar (packed): 2 cups (packed) |
| light whipping cream (fluid): 1 cup |
| maple syrup: 1/2 cup |
| salted butter: 2 Tbl (cubed) |
| baking soda: 1/4 tsp |
| vanilla extract: 1 tsp |
Maple Pecan Fudge
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
20 min -
Servings
32 serving(s)
Tags
- Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil.
- Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside.
- Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda.
- Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil.
- Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes.
- Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours).
- Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes).
- Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.