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.