- 2 cups granulated sugar
- 6 ounces evaporated milk
- 2 tbsp light corn syrup
- 1/2 tsp salt
- 10 ounces caramel sauce (like ice cream topping)
- 1 tsp vanilla extract
- 1/4 tsp maple extract
- 1/2 cup chopped toasted pecans
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil thoroughly with nonstick cooking spray.
2. Place the sugar, evaporated milk, corn syrup, salt, and caramel sauce in a medium heavy-bottomed saucepan over medium heat. Stir until sugar dissolves, then insert a candy thermometer.
3. Continue to cook, stirring frequently, until the thermometer reads 238 degrees F.
4. Once at the proper temperature, remove the pan from the heat and stir in the vanilla and maple extracts. Carefully scrape the hot mixture into the bowl of a large stand mixer fitted with a paddle attachment. Begin to beat the fudge on low-medium speed, and continue to beat until it turns a lighter color, loses its gloss, and becomes much thicker. This may take 15-20 minutes, but watch it carefully. This step can be done by hand, but it gets difficult to stir toward the end, so if you have one, it’s much easier to use a mixer.
5. Once the fudge is opaque and thick, stir in the chopped nuts and quickly scrape it into the prepared pan.
6. Allow the fudge to cool and set at room temperature. Once set, lift it from the pan using the foil as handles, and turn it face-down on a cutting surface. Peel the foil off, and cut the fudge into small squares using a sharp, well-oiled knife. Wrap squares in waxed paper, or serve them in waxed candy cups.