Best 3 Ingredient Maple Pecan Fudge Recipes

MAPLE PECAN FUDGE

Steps:

• Line an 8-inch-square baking pan with aluminum foil that extends over the sides. Coat the foil with 1 tablespoon of the butter. Set aside.
• In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, sugar, corn syrup, and salt until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon or heatproof spatula. Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place a sugar thermometer in the pan and cook the mixture without stirring until it registers 238°F on the thermometer (about 15 minutes).
• Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool. Sprinkle a marble board or the back of a baking sheet with cold water and immediately pour the hot mixture onto the marble. Do not scrape out the bottom of the pan. Dot the surface of the mixture with the remaining 3 tablespoons butter. Let the mixture cool on the marble until it registers 110°F on the thermometer (about 5 minutes). If using a baking sheet instead of the marble, the cooling time will be about 15 minutes.
• Beat the fudge using one of the following three methods: With a 5-inch-wide flexible-blade scraper, transfer the mixture to the bowl of a stand mixer, add the vanilla, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes). Or transfer the mixture to a 2-quart mixing bowl, add the vanilla, and beat the mixture with a long-handled wooden spoon until it thickens and loses its shine (10 to 15 minutes). In both cases, add the chopped pecans after beating the fudge and mix until they are blended in (about 30 seconds). Or spread the mixture into a large rectangle on the marble board, sprinkle on the vanilla, then use the 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble, folding in the edges. Repeat this process until the mixture begins to thicken and lose its shine (5 to 10 minutes). Sprinkle on the chopped pecans and continue to work the fudge to incorporate them (about 1 minute).
• Turn the fudge into the prepared pan. Use your fingertips to even the top and to press the fudge into the corners of the pan. Place the pan of fudge on a cooling rack and let it set completely at room temperature (1 to 2 hours).
• Remove the fudge from the pan by lifting out the aluminum foil. Invert the fudge onto a cutting board, peel the foil off the back of the fudge, and reinvert the fudge. With a large chef's knife, cut the fudge evenly into 1-inch squares. Between layers of waxed paper in a tightly covered container, the fudge will keep for 10 days at room temperature or 1 month in the refrigerator. The fudge is best served at room temperature.
• VARIATION
• Maple Walnut Fudge: Substitute walnuts for the pecans.

3-INGREDIENT MAPLE-PECAN FUDGE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
• Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
• Do Ahead
• Fudge can be made 1 week ahead; tightly wrap and chill.