Maple Fudge Recipe – perfect for Every Butter Pecan Lover!
Are you a fudge lover? This delicious 5-ingredient Maple Pecan Fudge recipe will be right up your alley! Loaded with rich maple flavor and tender, brown sugar pecans, this maple fudge recipe is perfect for holiday candy making!
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What’s your favorite holiday candy? Hands down, without question, mine is fudge! I absolutely love all of the flavor combinations, along with the crunchy textures like pecans, walnuts and almonds in every little bite. This rich, decadent maple fudge recipe is definitely the perfect match for the brown sugar pecans that are mixed into the fudge and garnished on top of every little square.
This Maple Pecan Fudge was actually inspired by my maple frosting that goes with my Banana Sheet Cake recipe. While making the frosting for the cake I came to the conclusion that that frosting, along with its delicious maple flavors must be made into a fudge!
Here’s the ingredients you’ll need to make this delicious maple fudge recipe:
- Butter
- Brown Sugar (light or dark)
- Heavy Cream
- Maple Extract
- Pecan Halves
(For exact amounts, be sure to reference the recipe below.)
Start by Toasting the Brown Sugar Pecans:
This fudge recipe is made in a saucepan, but don’t let that deter you – it’s simple to make, and comes together in moments. You’ll actually want to start this maple fudge recipe by first preparing those delicious brown sugar pecans. These are made by melting together butter and brown sugar, and lightly coating and toasting directly in a skillet. Once toasted, place on a piece of parchment or waxed paper to cool to room temperature.
How to make this maple fudge recipe:
While the pecans are cooling, you can then prepare the fudge. In a medium saucepan, melt together the butter, brown sugar and cream and bring to a simmer.
Once cooled you’ll then add the maple extract. This is where the maple fudge gets its delicious, buttery flavor! Next, you’ll chop up some of the pecans (reserving about half for the top of the fudge), stirring into the fudge mixture.
Then, gradually stir in one cup of powdered sugar at a time. The fudge will begin to get rather thick and stiff. It’s ready to go into the pan.
In a 9×9″ pan lined with foil, press the fudge mixture evenly into the pan. A rubber scraper works well here. Lastly, add the rest of the brown sugar pecan halves to the top of the fudge. You can line them up in rows, or simply sprinkle them over the top – however you wish.
Chill the fudge for at least 1 hour in the refrigerator before cutting into squares.
Maple Pecan Fudge – Perfect for Gifting!
This maple fudge recipe is perfect for all of your Christmas cookie and candy exchanges. Package up the fudge (like I did here with my Almond Joy Brownie Bites) and bring to your friends, neighbors and coworkers for a sweet holiday treat. The holidays are the perfect time to enjoy fudge – I hope this recipe inspires you to indulge your sweet tooth this season! ~Erin
If you loved this delicious maple fudge recipe, check out some of my other fudge and candy recipes:
Coconut Fudge with Macadamia Nuts
Chocolate Caramel Cashew Clusters
Peppermint Crunch Fudge at Real Housemoms
Here’s the easy, delicious recipe for my Maple Pecan Fudge recipe:
Maple Pecan Fudge
Love the buttery, delicious maple pecan flavors? This wonderfully simple Maple Pecan Fudge recipe will be right up your alley! Loaded with rich maple flavor and tender, crisp pecans, this maple fudge recipe is perfect for holiday candy making!
Ingredients
Brown Sugar Pecans:
- 2 c. pecan halves
- 3 Tbsp. brown sugar
- 3 Tbsp. butter
Fudge:
- 1/2 c. butter (1 stick)
- 1 c. brown sugar
- 1/3 c. heavy cream
- 1 1/2 tsp. maple extract
- 3 1/2 c. powdered sugar
Instructions
- Begin by making the brown sugar pecans. In a medium skillet, melt the 3 Tbsp. butter and 3 Tbsp. brown sugar together over medium heat. Once melted, add in the pecans and reduce heat to medium-low, stirring continually while coating the pecans in the sugar/butter mixture. Continue to stir the pecans as they toast, approximately 4-5 minutes. Remove from heat, and transfer nuts to a piece of waxed paper. Let the nuts cool to room temperature.
- For the fudge: In a medium saucepan, melt together the 1/2 c. butter, 1 c. brown sugar and heavy cream over medium-low heat. Bring to a low boil, and simmer for 3 minutes, stirring often. Remove from heat and cool for 5 minutes, then stir in the maple extract.
- Roughly chop 1 cup of the pecans, reserving the remaining pecans for the top of the fudge. Add in the chopped pecans to the fudge mixture. Gradually stir in the powdered sugar one cup at a time. Fudge will start to get thick, and slightly stiff. Transfer the fudge to a foil-lined 9x9" pan, and evenly press into the pan. Top the fudge with the remaining brown sugar pecan halves, and refrigerate for at least 1 hour before cutting.
- Store in a airtight container. Can be frozen.
Jhuls @ The Not So Creative Cook says
Wow! This is a great idea for the coming holiday season! Yay! Thanks for sharing! I am sure these taste amazing!
Kat (The Baking Explorer) says
This is such a fab idea for edible Christmas gifts!
Helen at the Lazy Gastronome says
Thanks for sharing at the What’s for Dinner party!
Jamie says
Yum!! Thank you for linking up to More The Merrier Monday.
Jamie
http://diyhsh.com/
Cindy Richter says
Wowza, saw this on The Scoop link party and so glad I did. I can hardly wait to try this and perfect timing for Thanksgiving! Thanks for sharing.
Lisa says
My grandmother used to make the best fudge every Christmas. I have never tried to make it but I think I will give your recipe a try because I know my mother, who is a huge maple fan, would really love this. Thanks for sharing the recipe on Share Your Style.
angie says
so many great flavors of fudge you have listed here. I believe we start on holiday baking monday oh what fun we will have gonna try one of your recipes
come see us at http://shopannies.blogspot.com
Judith Graber says
Fudge just says “holidays” and my husband’s recipe is always a part of the festivities. I’m afraid he uses marshmallows and wouldn’t think of changing an old recipe. However, I would love to make your version – maple and pecan how delicious. Thanks for sharing with Fiesta Friday.
Miz Helen says
I just pinned your amazing Maple Pecan Fudge! Thanks so much for sharing with us at our Thanksgiving Edition of Full Plate Thursday! Hope you have a great week and come back soon!
Miz Helen
frugal hausfrau says
Hi Erin – this looks so scrumptious and like a perfect thing to have around the holidays. Thanks for sharing with us at Fiesta Friday!
Mollie
Emma L Rodgers says
Can u use maple syrup instead of maple extract?
Erin Indahl-Fink says
The maple extract is for flavoring. You could use maple syrup in a pinch, but will likely not have the same flavor. Let me know if you tried it and if it was successful. Thanks!
Barb says
Can i use half and half instead of the heavy cream?..i always have half and half on hand for my coffee but never have heavy cream.
Erin Indahl-Fink says
Yes, half and half will work as a substitute for heavy cream. Enjoy! -Erin
Dale Schultz says
As soon as I saw this fudge recipe I wanted to add it to my holiday baking. I followed the ingredient list exactly along with the amounts but my results were a pretty dry crumbly fudge. As I stirred in the measured powder sugar, I had to add a little cream to loosen it up. I ended up using about 2/3 C of cream. Thank you!