Maple Pecan Fudge

A soft maple and white chocolate fudge packed with pecans. Makes a great treat or gift for the holidays.

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Course: Dessert

Cuisine: American

Keyword: Christmas desserts, dessert, fall dessert, fudge, holiday desserts

Prep Time: 20

Inactive Time: 2

Total Time: 2 20

Servings: pieces

Calories: 163kcal

Equipment

1 (9x13) 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 9x13 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.

Notes

• I tested the recipe several times, and I think this recipe is better made on the stove than in the microwave. I researched some recipes that use a microwave to melt everything together, but I could never get the sugar to fully dissolve or the fudge to set.

• Make sure the sugars have dissolved before adding the chocolate chips.

• The fudge will start to set very quickly once you remove it from the heat. Pour it into the pan as soon as you stir the pecans in and quickly spread it out.

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