Maple Pecan Fudge for Christmas.

Maple Pecan Fudge.

Back a few months ago I came across a recipe for Maple walnut fudge and since I keep granulated maple syrup as well as powdered maple syrup it got me thinking how I might use these things in my version of a Maple pecan fudge.  Here is what I came up with and it is delicious.  I will also give the original recipe from intimateweddings.com for anyone wanting to give this a try but without my ingredients on hand.  You could also use a couple of droplets of maple flavor to help it a bit if desired.

Ingredients for Maple Pecan (or Walnut) Fudge:

3 C. granulated sugar + 1 C. powdered maple sugar   (or 4 C. granulated)
1/2 C. butter
3/4 C. real maple syrup
1 C. half and half   (or milk)
1 1/2 C. miniature marshmallows
1 t. vanilla   (+ 1/8 t. maple extract optional)
pinch of salt

Line an eight inch square pan with parchment paper running it up all 4 sides past the tops  by using 2, 8" wide pieces and crossing them in opposite directions.

In a large pan over medium heat combine the sugars, butter, maple syrup, milk, salt, and marshmallows. 

Cook the mixture, stirring occasionally until a candy thermometer reaches 225-235 degrees F.  ( I took mine off the heat at 232 degrees) or until it forms a soft ball when a little bit of the mixture is dropped into cold water.

Remove from heat.  Let cool to 125 degrees and add the nuts and flavorings.  Mix at medium speed with an electric mixer until the mixture loses it's gloss and starts to harden around the edges of the pan.  KNOWING EXACTLY WHEN TO STOP MIXING IS THE TRICKIEST PART OF THE PROCESS.  IF YOU WAIT TOO LONG THE MIXTURE WILL BE DIFFICULT TO POUR.  It took me maybe 4 minutes to get there.  Pour the mixture into the lined pan and refrigerate for 2 hours.  Lift out of the pan on the paper, cut and store in a tightly lidded container.   Yield about 36 squares or 1 1/4 pounds of fudge.

This is a lovely treat to leave Santa beneath your tree this Christmas.