Maple Pecan Fudge

As I continue my holiday baking, I thought I would try making fudge.  Although I love traditional chocolate fudge with walnuts, I know that it requires precision, and if not done properly it won't turn out.  I have never made fudge before, so I thought for my first time I would try something a little more low pressure.  And because I currently have a food crush on anything maple flavored, I decided to make maple pecan fudge.

This is really easy to make, and it turned out great.  Maybe too great.  I want to eat it for breakfast, lunch and dinner.  And snacks.  They taste like the icing on a maple long john.  Not that I would know what that tastes like. 

It might put you into a sugar coma, but you will die happy.  And doesn't that count for something?

To make these, first chop up a cup of pecans.

Melt together butter, brown sugar, and evaporated milk.  I think the only redeeming quality of this fudge is that I used fat-free evaporated milk.  Has anybody successfully made fudge with margarine instead of butter?

While waiting on that to come to a boil, put vanilla, maple extract, and powdered sugar into a large bowl or the bowl of a stand mixer.

When the brown sugar mixture begins to boil, reduce heat slightly and stir constantly for 10 minutes.

Then pour the mixture into the bowl with the powdered sugar and stir it up.

Then beat on medium speed for about 3 minutes until the fudge is smooth and glossy.  Delicious!

Now stir in your pecans.

Pour the mixture into a greased 8x8-inch baking pan.

Allow to cool and set.  Cut into 1-inch pieces.  Eat, knowing that you will die happy!

Maple-Pecan Fudge

Ingredients:

2 cups light brown sugar

5 oz fat free evaporated milk

1 cup unsalted butter

2 cups powdered sugar

1/2 tsp vanilla extract

1/2 tsp maple flavoring

1 cup chopped pecans

Directions:

Spray an 8x8-inch square pan with non-stick cooking spray and set aside.

In a medium saucepan, combine the sugar, evaporated milk, and butter.  Bring to a full boil over medium heat.  Reduce the heat slightly and boil for an additional 10 minutes, stirring constantly.

Remove from heat and stir in the powdered sugar, vanilla extract, and maple flavoring.  Using stand mixer or hand mixer, beat the fudge on medium speed until thick and glossy, about 3 minutes.

Stir in the pecans and pour the mixture into the prepared pan.

Let the mixture cool to room temperature, then tightly cover and refrigerate until firm, at least 2 hours.

Cut into 1-inch squares and serve.

Adapted from Brown Eyed Baker