Maple Fudge Recipe


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


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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