{"id":350342,"date":"2025-12-18T23:30:15","date_gmt":"2025-12-18T23:30:15","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/maple-pecan-fudge\/"},"modified":"2025-12-18T23:30:15","modified_gmt":"2025-12-18T23:30:15","slug":"maple-pecan-fudge","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=350342","title":{"rendered":"Maple Pecan Fudge"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div id=\"post-body-8348261033037188931\">\n<div class=\"separator\" style=\"clear: both; text-align: center;\"><a href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFbx5wFMYfMp7UCcqwFMkt8zWniDk0PCdcrKImunHyujwXS3YHBd_0uLYp6WRzCoBkGp2Uo9VaWN-3xHHvUDxqP-8fgLUsEVOvFNU2ocp68nTPYMDilRm1J7ZuR0jaPwpLiCr3hk0Dyly-qURibDMLhThp_AKp-htn_Q3MxW8MgA8wq9DOYzh2aPJRL8w\/s4080\/PXL_20250727_000955295.jpg\" style=\"margin-left: 1em; margin-right: 1em;\"><img loading=\"lazy\" decoding=\"async\" border=\"0\" data-original-height=\"3072\" data-original-width=\"4080\" height=\"361\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFbx5wFMYfMp7UCcqwFMkt8zWniDk0PCdcrKImunHyujwXS3YHBd_0uLYp6WRzCoBkGp2Uo9VaWN-3xHHvUDxqP-8fgLUsEVOvFNU2ocp68nTPYMDilRm1J7ZuR0jaPwpLiCr3hk0Dyly-qURibDMLhThp_AKp-htn_Q3MxW8MgA8wq9DOYzh2aPJRL8w\/w480-h361\/PXL_20250727_000955295.jpg\" width=\"480\"\/><\/a><\/div>\n<p style=\"text-align: justify;\">P is for pecan, a popular ingredient in Southern candies.\u00a0 As far as fudge is concerned, I think &#8220;fantasy fudge&#8221; might be the most common type of home cooked fudge here in the states; the kind that uses marshmallow creme.\u00a0 Non-chocolate fudge is typically sweeter than chocolate fudge as it lacks the balancing bitter notes of the cocoa solids.\u00a0 But if you like penuche, maple bars, and\/or pecans, you will certainly enjoy this fudge.\u00a0 Don&#8217;t skimp on the pecans, and definitely toast them as it helps mellow out the sweetness.\u00a0 This fudge was much appreciated at this weekend&#8217;s potluck, and I really appreciated not having two pounds of fudge to finish ourselves.\u00a0 But I do find it hard to stay out of this, even though my sweet tooth is getting less nowadays, I just love maple.\u00a0 Originally a pecan pie fudge, my hand got a little heavy with the maple flavor and I decided I liked it that way!\u00a0 Even my youngest, who sugars out really fast, gave a thumbs up to the candy.<\/p>\n<p><span style=\"font-size: large;\"><i>Maple Pecan Fudge<\/i><\/span><br \/>makes an 8&#215;8 pan of fudge (64 pieces)<\/p>\n<p>\u00bd cup golden syrup<br \/>\u00bc cup light brown muscovado sugar<span style=\"font-size: small;\"> <i>(muscovado has finer crystals than standard brown sugar)<\/i><\/span><br \/>1 cup granulated sugar<br \/>4 oz. unsalted butter<br \/>\u00bc tsp sea salt<br \/>\u2153 cup heavy cream<br \/>2 cups white chocolate chips <i><span style=\"font-size: x-small;\">(make sure they are fresh, old chips don&#8217;t melt well)<\/span><\/i><br \/>1 tsp vanilla<br \/>\u215b-\u00bc tsp maple extract\u00a0<br \/>7-ounce jar marshmallow creme <i>(<a href=\"https:\/\/amessykitchen.blogspot.com\/2011\/06\/fabulous-homemade-marshmallow-fluff-in.html\" target=\"_blank\">Homemade<\/a> works great too!)<\/i><br \/>2 cups chopped pecans\u00a0<\/p>\n<p>Line an 8&#215;8&#8243; square pan with parchment and set aside.<\/p>\n<p>Make the fudge:<\/p>\n<p>Toast the pecans over the stove or in a 375\u00baF oven for 7-8 minutes if the nuts are straight out of the freezer, or 5-6 minutes if room temp.\u00a0 Set aside to cool.<\/p>\n<p>Combine sugars, syrup, butter, salt, and heavy cream in a large heavy bottomed sauce pan and bring to a boil over medium heat.<\/p>\n<p>Bring to boiling over medium heat, stirring to combine.\u00a0 Cook at a rolling boil for 5 minutes, stirring constantly.\u00a0 (If you have a candy thermometer, we are aiming for 234-235\u00baF or soft ball stage.)<\/p>\n<p>Once you reach 235\u00baF, remove from heat and add the white chocolate chips and extracts, stirring vigorously with a wooden spoon until the white chocolate has melted and the mixture is smooth.<\/p>\n<p>Add the marshmallow cr\u00e8me and mix until fully incorporated.<\/p>\n<p>Fold in the toasted pecans.<\/p>\n<p>Top with extra pecan pieces if desired.<\/p>\n<p>Let cool to room temperature and solid. Then lift out of the pan and onto a cutting board.<\/p>\n<p>Cut into small squares.\u00a0\u00a0<\/p>\n<p>Here are some more letter P recipes:<\/p>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>P is for pecan, a popular ingredient in Southern candies.\u00a0 As far as fudge is concerned, I think &#8220;fantasy fudge&#8221; might be the most common type of home cooked fudge here in the states; the kind that uses marshmallow creme.\u00a0 Non-chocolate fudge is typically sweeter than chocolate fudge as it lacks the balancing bitter notes [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":350343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[16376,13695,29024],"dealstore":[],"offerexpiration":[],"class_list":["post-350342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-fudge","tag-maple","tag-pecan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - 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