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.
What do I need to make maple fudge?
- 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 do I make maple pecan fudge?
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 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:
- Vanilla Fudge Recipe
- Caramel Fudge Recipe
- Layered Peanut Butter Fudge
- Peppermint Red Velvet Fudge
- Coconut Fudge with Macadamia Nuts
- Cranberry Bliss Fudge
- Chocolate Caramel Cashew Clusters
- Peppermint Crunch Fudge at Real Housemoms
- Christmas Chocolate Bark
- Peanut Butter Pretzel Bark
Here’s the easy, delicious recipe for my Maple Pecan Fudge recipe:
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Maple Pecan Fudge
Equipment
- 9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
- Large Skillet This large Anolon 12" Skillet is ideal for toasting the pecans.
- Sauce Pan This Circulon A1 Series non stick saucepan includes a glass straining lid. A great piece of cookware!
Ingredients
Brown Sugar Pecans:
- 2 cup pecan halves
- 3 Tablespoons brown sugar
- 3 Tablespoons butter
Fudge:
- 1/2 cup butter 1 stick
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1 1/2 teaspoons maple extract
- 3 1/2 cup powdered sugar
Instructions
For 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 9 x 9" 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.
Notes
Nutrition
Wow! This is a great idea for the coming holiday season! Yay! Thanks for sharing! I am sure these taste amazing!
This is such a fab idea for edible Christmas gifts!
Thanks for sharing at the What’s for Dinner party!
Yum!! Thank you for linking up to More The Merrier Monday.
Jamie
http://diyhsh.com/
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.
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.
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
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.
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
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
Can u use maple syrup instead of maple extract?
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!
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.
Yes, half and half will work as a substitute for heavy cream. Enjoy! -Erin
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!