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Maple Pecan Fudge

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  • Author: Eleanor Jones
  • Total Time: 25 minutes
  • Yield: 25 1x


A sweet and sugary treat loaded with crunchy pecans.


  • 1 cup (225g) unsalted butter
  • 1 cup (100g) pecans, roughly chopped
  • 2 cups (440g) packed brown sugar
  • 2 cups (250g) fondant sugar
  • 5oz (150g) evaporated milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract


  1. Line a buttered baking tin with parchment paper or clingfilm, and set aside.
  2. Add the brown sugar, evaporated milk and butter to a heavy bottomed saucepan, and stir over a gentle heat until the butter melts and the sugar dissolves.
  3. Bring the mixture to a boil, and continue to boil over a medium-low heat for 10 minutes, stirring constantly to prevent burning.
  4. Take the pan off of the heat and add the fondant sugar, maple syrup and vanilla extract.
  5. Use an electric hand whisk or standing mixer on a low setting to whip the mixture for three minutes, until smooth and shiny.
  6. Add 80g of the chopped pecans and fold through until distributed evenly.
  7. Pour the mixture into the pre-lined pan, even out with a rubber spatula, and then sprinkle with the remaining pecans.
  8. Allow the fudge to come to room temperature, and then refrigerate for 2+ hours until set.
  9. Cut up into bite size pieces and serve!


The cooking time does not include chilling. You’ll need to allow at least two hours for your mixture to become firm and fudgy – sadly, it cannot be eating straight from the pan (unless you want burnt fingers!)

  • Prep Time: 15 mins
  • Cook Time: 10 mins
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