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Pecan Pie Fudge

Idea gallery #1403
Pecan Pie Fudge
Ingredients and Supplies
4 1/2 cups pecan pieces, toasted
1 1/2 cups granulated sugar
1 1/2 cups packed dark brown sugar
1 cup heavy cream
3 tablespoons dark corn syrup
1/2 cup butter
2 teaspoon pure vanilla extract
1/2 teaspoon LorAnn Maple Flavor
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Toast pecans. Line a 9"x9" pan with parchment paper and spray with nonstick cooking spray. In a heavy large saucepan, combine sugars, cream and corn syrup. Cook over medium heat, stirring until sugars dissolve. Insert candy thermometer and bring to a boil, stirring occasionally. Allow mixture to boil, stirring frequently until mixture reaches 238ºF. Remove pan from heat and stir in butter, extracts and pecans. Begin to stir fudge vigorously with a wooden spoon, beating the fudge until it loses its shine and holds its shape. This process will take 10-15 minutes and is done when the fudge comes together and forms a ball on the bottom of the saucepan. Pour fudge into prepared pan and smooth it into an even layer. Refrigerate the fudge to set, for at least 1 hour. Once set, remove fudge from pan and cut into 1-inch pieces to serve. Store in an airtight container at room temperature for up to 1 week or refrigerate or freeze for longer storage life.
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