MAPLE PECAN FUDGE RECIPE - FOOD.COM
Make and share this Maple Pecan Fudge recipe from Food.com.
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 32-40 serving(s)
Number Of Ingredients 8
Steps:
- Line 8" x 8" baking pan with parchment paper and butter thoroughly.
- In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
- Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
- Pour mixture into mixing bowl.
- Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
- Fold in pecans and mix thoroughly.
- Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
- Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
- Using a sharp, heavy knife, cut fudge.
- Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.
Nutrition Facts : Calories 161.6, FatContent 8.1, SaturatedFatContent 3.8, CholesterolContent 17.8, SodiumContent 16.1, CarbohydrateContent 23, FiberContent 0.3, SugarContent 20, ProteinContent 0.5
MAPLE PECAN FUDGE | HY-VEE
Flavor the rich penuche fudge with the authentic taste of McCormick® Maple Extract. Studded with pecans, it’s as tasty as it is pretty.
Provided by McCormick®
Prep Time 15 minutes
Cook Time 45 minutes
Yield 25
Number Of Ingredients 7
Steps:
- 1.
Line an 8x8-inch square baking pan with foil, allowing foil to extend over sides of pan. Spray with nonstick cooking spray; set aside.
- 2.
Mix evaporated milk, brown sugar, and butter in large saucepan. Bring to boil over medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently until mixture reaches 236 degrees on a candy thermometer (soft-ball stage), about 30 minutes. Remove from heat.
- 3.
Gradually beat in powdered sugar with an electric mixer on low speed. Increase speed to medium; beat until thickened and smooth. Stir in maple and vanilla extracts and 1 cup of pecans. Spread evenly in prepared pan. Top with remaining 1/2 cup pecans.
- 4.
Cover and refrigerate at least 1 hour or until firm. Use foil to lift fudge out of pan and place on cutting board. Cut into 25 squares. Stor in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 260, FatContent 14g, SaturatedFatContent 6g, TransFatContent 0g, CholesterolContent 25mg, SodiumContent 20mg, CarbohydrateContent 34g, FiberContent 1g, SugarContent 32g, ProteinContent 2g
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- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.
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