This post may include affiliate links for products or services. This means that if you click on an affiliate link and purchase the item, I may receive an affiliate commission. For more information, check out the disclosure here.
I grew up with my mom and grandmother making fantasy fudge every Christmas, and now, I love to explore making different flavors. This Maple Pecan Fudge is soft with a creamy mouthful and sweet flavors of maple, white chocolate, and pecans.
What ingredients do I need for Maple Pecan Fudge?
Granulated sugar – For all of the sweetness that fudge has to offer.
Light brown sugar – Adds some richness and a hint of molasses to the fudge.
Unsalted butter – Where the buttery flavor comes from, and it helps set the chocolate once it cools.
Evaporated milk – I used store-brand evaporated milk, and it can be found in the baking aisle of most grocery stores.
White chocolate chips – I used store-brand white chocolate morsels. This will help the fudge set when it cools.
Maple extract – Maple extract is pretty strong, so 1 teaspoon is a good amount.
Marshmallow creme or fluff – I used Jet-Puffed Marshmallow Creme. This gives the fudge a fluffier consistency and makes is softer.
Chopped pecans – Complement the maple flavor and add a nice crunchy texture.
What kitchen equipment and supplies do I need to make Maple Pecan Fudge?
• 9×13 baking pan
• Parchment or wax paper
• Medium saucepan
How do I make Maple Pecan Fudge?
Line a 9×13 baking pan with parchment paper. Set it aside.
Place the sugar, light brown sugar, butter, and evaporated milk in a medium saucepan over medium heat and stir until combined. Continue stirring and bring to a boil, then let it boil for 5 minutes, or until the sugar has dissolved completely while stirring to keep the sugar from scorching on the bottom of the pan. If you have a candy thermometer, heat the mixture until it reaches 235°F.
Lower the heat to low, and add the white chocolate chips and maple extract. Stir until the chocolate chips have melted. Stir in the marshmallow creme until it has melted.
Remove the mixture from heat, and stir in the pecans.
Pour the fudge into the parchment-lined pan, and spread it evenly and quickly. Let the fudge rest on a cooling rack for 1-2 hours or until it is set and cool. Slice and serve at room temperature.
Substitutions you can make!
Salted butter can be used instead of unsalted butter. The salt of the butter will cut out some of the sweetness.
Use 10 ounces of mini marshmallows instead of marshmallow creme.
Switch out the pecans for walnuts.
What temperature should the Maple Pecan Fudge be served at?
It should be served at room temperature.
How do I store Maple Pecan Fudge?
Room temperature: Store the fudge in an airtight container, and place parchment or wax paper between the layers. Fudge can be left at room temperature for 5 days.
Refrigerator: Store the fudge in an airtight container, and refrigerate it for up to 8 days.
Freezer: Store the fudge in an airtight container, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Maple Pecan Fudge
Equipment
- 1 (9×13) baking pan
- Parchment or wax paper
- 1 Small or medium Saucepan
Ingredients
- 1 ½ cups granulated sugar
- 1 ½ cups light brown sugar packed
- 12 tablespoons unsalted butter cubed
- ¾ cup evaporated milk
- 12 ounces white chocolate chips
- 1 teaspoon maple extract
- 7 ounces marshmallow creme or fluff
- 2 cups chopped pecans
Instructions
- Line a 9×13 baking pan with parchment paper. Set it aside.
- Place the sugar, light brown sugar, butter, and evaporated milk in a medium saucepan over medium heat and stir until combined. Continue stirring and bring to a boil, then let it boil for 5 minutes, or until the sugar has dissolved completely, while stirring to keep the sugar from scorching on the bottom of the pan. If you have a candy thermometer, heat the mixture until it reaches 235°F.
- Lower the heat to low, and add the white chocolate chips and maple extract. Stir until the chocolate chips have melted. Stir in the marshmallow creme until it has melted.
- Remove the mixture from heat, and stir in the pecans.
- Pour the fudge into the parchment-lined pan, and spread it evenly and quickly. Let the fudge rest on a cooling rack for 1-2 hours or until it is set and cool. Slice and serve at room temperature.
Leave a Reply