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Butter an 8×8-inch or 9×9-inch square pan. Line with parchment paper or foil, and butter that; set aside.
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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.
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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.
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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.)