Maple Pecan Fudge

I’ve been on a maple kick lately and fudge has been on my add-to-skills list for a long time. When I came across McCormick Spice’s recipe for maple pecan fudge, I knew this would be the first fudge I tried to make. While the recipe seems relatively simple, I ran into an issue or two that resulted in less of a fudge consistency and more of a maple sugar candy. The good news is that it is insanely delicious and no one has complained about it not being more fudge-like. I have a few notes on things to be mindful of on my next attempt but I plan to duplicate this happy accident in the future, too.
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Maple pecan fudge

1 can (12 oz) evaporated milk
3 cups firmly packed light brown sugar
1 1/4 cups (2 1/2 sticks) butter, cut into chunks
1 cup confectioner’s sugar
1 Tbsp maple extract
1 tsp vanilla extract
1 1/2 cups pecan halves, divided (1 cup and 1/2 cup)

Line an 8” pan with non-stick foil (or regular foil and non-stick spray), allowing the foil to extend over the sides of the pan.

Mix the evaporated milk, Brown sugar, and butter in a large saucepan. Bring to a boil on medium-high heat, stirring consistently. Reduce heat to medium-low; simmer, stirring frequently until mixture reaches 236°F on a candy thermometer (soft ball stage). This will take around 30 mins. (My mixture sat under 220°F for a majority of this time and took longer than 30 mins on med-low heat to reach soft ball stage). Mixture will darken in color as it cooks. Remove from heat.

Gradually beat in confectioner’s sugar with electric mixer on low speed. Increase to medium speed and beat until thickened and smooth. (Be careful not to over-beat. I’m pretty sure I did.) Stir in extracts and 1 cup of pecans. Spread evenly into prepared pan. Top with remaining 1/2 cup of pecans.

Refrigerate at least 1 hour or until firm. Use foil to lift out of pan and onto cutting board. Cut into small squares. Store in refrigerator.

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