• 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 tbsp Dark Corn Syrup
• 1/2 cup Butter
• 2 tsp Pure Vanilla Extract
• 1/2 tsp LorAnn Maple Flavor

Printable Recipe 1. Toast pecans. 2. Line a 9”x9” pan with parchment paper and spray with nonstick cooking spray. 3. In a heavy large saucepan, combine sugars, cream and corn syrup. Cook over medium heat, stirring until sugars dissolve. 4. Insert candy thermometer and bring to a boil, stirring occasionally. 5. Allow mixture to boil, stirring frequently until mixture reaches 238ºF. 6. Remove pan from heat and stir in butter, extracts and pecans. 7. 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 to gether and forms a ball on the bottom of the saucepan. 8. Pour fudge into prepared pan and smooth it into an even layer. 9. Refrigerate the fudge to set, for at least 1 hour. 10. Once set, remove fudge from pan and cut into 1-inch pieces to serve. 11. Store in an airtight container at room temperature for up to 1 week or refrigerate or freeze for longer storage life