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:
- 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!
Brown Sugar Pecans:
- 2 c. pecan halves
- 3 Tbsp. brown sugar
- 3 Tbsp. butter
- 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
- 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.
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