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Salted smoky maple pecan fudge
Elevate the classic holiday treat that is fudge with this unique recipe.
YIELDS
36
Ingredients
- 1 can (12 ounces) evaporated milk
- 3 cups light brown sugar, packed
- 1 1/4 cups (2 1/2 sticks) butter, chopped
- 1 cup icing (confectioners’) sugar
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid smoke
- 1 1/2 cups pecan halves, roasted and roughly chopped
- Kosher salt, to taste
Directions
- Line and butter an eight-inch square baking pan or silicone pan with baking parchment, allowing the parchment to extend over the sides of the pan.
- Mix the evaporated milk, brown sugar, and butter in a large saucepan. Bring to a boil on medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently until mixture reaches 236°F on a candy thermometer (soft-ball stage). (Be patient-this will take about 30 minutes. Also, DO NOT leave it unattended!)
- Remove from heat and pour into the bowl of a stand mixer. (Careful! The sides of the bowl will become VERY hot)
- Add the icing sugar, maple syrup, vanilla extract, and liquid smoke and beat together on low speed. Increase speed to medium; beat until thickened and smooth.
- Remove the bowl from the stand mixer and fold in the chopped pecans. Spread evenly in the prepared pan. Sprinkle the top of the fudge with kosher salt to your taste.
- Refrigerate for at least one hour or until firm. Use baking parchment to lift out of the pan onto a cutting board.
- Cut into 36 squares and enjoy! TIP: If stored at room temperature this will keep for up to a week in an air-tight container, if stored in the fridge it will last for up to two.
