(c) 2007 Elizabeth LaBau, licensed to About.com, Inc.
Maple syrup and toasted pecans make this smooth fudge taste like autumn! Be sure to use real maple syrup and not maple-flavored pancake syrup.
Prep Time: 45?minutes
Total Time: 45?minutes
- 2 cups granulated sugar
- 1/2 cup maple syrup
- 1 cup milk
- 2 tbsp light corn syrup
- 1/4 tsp salt
- 2 tbsp softened butter
- 1 tsp vanilla extract
- 1 cup toasted pecans, chopped
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place sugar, maple syrup, milk, corn syrup, and salt in a medium saucepan over medium heat. Stir constantly until the sugar dissolves, then insert a candy thermometer.
3. Continue to cook, without stirring, until the candy reaches 240 degrees. Remove from the heat immediately and add the butter, stirring until the butter melts and the candy is smooth and well-combined.
4. Allow the fudge to sit, undisturbed, until it is barely lukewarm, about 110 degrees. To speed the process, it can be placed in the refrigerator and checked every 10 minutes until it is cool enough to beat.
5. Add the vanilla extract, and beat the fudge vigorously using a wooden spoon or a mixer fitted with a paddle attachment. Continue to beat the fudge until it loses its gloss and is thick, almost stiff. Stir in the nuts.
6. Pour the fudge into the prepared pan and smooth it to an even thickness. Allow it to set at room temperature. To serve, cut into 1-inch squares. Store excess fudge in an airtight container in the refrigerator.