I am not a candy maker. I’ve told you guys that many times. My grandma? An excellent candy maker. Fudge, divinity, you name it, she can make it. And everyone in my family looks forward to the mass quantities that she makes every Christmas. I’m not sure why I didn’t end up with the candy making gene but such is life.
This Maple Pecan Fudge recipe spoke to me because it doesn’t require a candy thermometer. (And because it has maple and pecans, of course. ) Let me tell you, it couldn’t be easier! And the results were so amazing! I could’ve easily gobbled up the entire pan myself. That good.
If you’re like me and haven’t had much luck with candy, you need to do yourself a favor and try this recipe!
adapted from Brown Eyed Baker
- Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
- In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.
- Remove from the heat and stir in the powdered sugar and maple syrup. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy, about 3 minutes. Fold in the pecans and pour the mixture into the prepared pan.
- Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)