Maple Pecan Fudge Recipes

3-INGREDIENT MAPLE-PECAN FUDGE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
• Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
• Do Ahead
• Fudge can be made 1 week ahead; tightly wrap and chill.

MARVELOUS MAPLE FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

MAPLE PECAN FUDGE

Steps:

• Line 8" x 8" baking pan with parchment paper and butter thoroughly.
• In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
• Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
• Pour mixture into mixing bowl.
• Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
• Fold in pecans and mix thoroughly.
• Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
• Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
• Using a sharp, heavy knife, cut fudge.
• Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.

MAPLE PECAN FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil that overhangs. Coat the foil with 1 tbsp of the butter.
• In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, sugar, corn syrup, and salt until the sugar is dissolved (about 5 minutes), stirring constantly with a wooded spoon or heatproof spatula.
• Bring he mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in water to prevent the sugar from crystallizing.
• Place a candy thermometer in the pan and cook the mixture without stirring until it registers 238°F on the thermometer (about 15 minutes).
• Remove the pan from the heat, remove the thermometer and place in warm water to cool it.
• Sprinkle a marble board, or the back of a baking sheet with cold water, and immediately pour the hot mixture on the marble DO NOT SCRAPE THE BOTTOM OF THE PAN! (THIS CREATES HARD PARTS AND WILL THROW OFF THE CONSISTENCY OF THE WHOLE BATCH).
• Dot the surface with remaining 3 tablespoons of butter. Let the mixture cool on the marble until it registers 110 F on the thermometer (about 5 minutes, or 15 minutes with a baking sheet).
• Scrape the mixture into a stand mixer, add the vanilla, and with the paddle attachment, beat for 5-10 minutes until it looses its shine and thickens OR put in a bowl and use a wooden spoon.
• Add chopped pecans, turn into prepared pan and use fingertips to even the top and press the fudge into the corners. Place the pan on a cooling rack and let set for 2 hours.

BOARDWALK QUALITY MAPLE WALNUT FUDGE

Steps:

• Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
• Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

EASY MICROWAVE MAPLE FUDGE

Steps:

• Line a baking dish with plastic wrap.
• Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
• Heat in microwave on full power for 3 minutes.
• Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.