- 4.5 cups pecan halves
- 1.5 cups granulated sugar
- 1.5 cups packed dark brown sugar
- 1 cup cream
- 3 tbsp dark corn syrup
- 1 stick (4 oz) butter
- 2 tsp vanilla extract
- 1 tsp maple extract
1. Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Toast the pecans until they are dark brown and fragrant. Keep an eye on the pecans toward the end of the baking so that they do not burn. Remove the sheet from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside.
2. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
3. In a large heavy-bottomed saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally.
4. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans.
5. Begin to stir the fudge vigorously with a wooden spoon. This is called “beating” the fudge and it helps the sugar crystallize properly and produce fudge’s signature texture. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan. The beating process should take about 10-15 minutes.
6. Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour.
7. Once set, remove the fudge from the pan using the foil as handles. Cut the fudge into small 1-inch pieces to serve. Store Pecan Pie Fudge in an airtight container at room temperature for up to one week.