Pecan Pie Fudge

Idea gallery #1403
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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
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.
Pure Vanilla Extract
Pure Vanilla Extract
Unit: 2 oz. bottle
Maple LorAnn Natural Flavor
Maple LorAnn Natural Flavor
Unit: 1 fl. oz. jar
Professional Candy Thermometer
Professional Candy Thermometer
Unit: 1
Half Sheet Parchment Paper Liners
Half Sheet Parchment Paper Lin...
Unit: 50/pkg.