3-Ingredient Maple-Pecan Fudge

From the kitchen of Carly

Maple syrup and cream reduce down to silky fudge studded with toasted pecans. Patient heat work transforms two humble ingredients into something that tastes like autumn in candy form, with just enough salt to keep things interesting.

3-Ingredient Maple-Pecan Fudge

Maple syrup reduced to 238 degrees makes a fudge that's somehow both grainy and silky, with real maple depth and bitter pecans anchoring the sweetness. The whole thing lives or dies on the candy thermometer and your patience while it cools, but the payoff is worth every minute of watching syrup bubble away.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 cuppecans
  • 1Unsalted butter
  • 4 cuppure maple syrup
  • 2 cupheavy cream
  • 1/2 tspkosher salt
  • 1A candy/deep-fry thermometer; a 9x5" or 8x4" loaf pan

Instructions

  1. Heat the oven to 350°F. Spread the pecans on a rimmed baking sheet and toast, tossing once, until fragrant and just barely darkened, 10 to 15 minutes. Let cool, then coarsely chop.

  2. Butter a loaf pan and set it aside. Clip a candy thermometer to the side of a large heavy pot or Dutch oven set over medium heat. Pour in the maple syrup, cream, and salt, whisking constantly, and bring the mixture to a boil. Stop whisking and let it boil undisturbed until the thermometer hits 238°F, about 40 minutes. Pull the pot off the heat right away and let the syrup cool to 130°F, another 40 minutes or so.

  3. Pour the cooled syrup into a stand mixer fitted with the paddle (an electric hand mixer or sturdy wooden spoon also work). Beat on medium until the fudge stiffens and turns opaque, about 12 minutes. Fold in the toasted pecans, scrape the fudge into the prepared loaf pan, and smooth the top. Chill until cool and firm, about 2 hours. The fudge keeps well wrapped tightly in the fridge for up to 1 week.

Tips from the kitchen

  • The cooling phase from 238°F down to 130°F is not optional, so set a timer and stick around. Cold fudge won't beat up properly and won't develop that crucial grainy texture.
  • Use a heavy-bottomed pot or Dutch oven. Thin pots scorch the edges while the center is still cooking, and you'll taste it.
  • If your fudge stays glossy and won't stiffen up after beating, you didn't hit 238°F or you cooled it below 130°F. Temperature is everything here.

Variations

  • Maple-walnut: Swap pecans for walnuts if that's what you have. The earthiness is different but equally good.
  • Add bourbon or whiskey: Stir 1 or 2 tablespoons into the cooled mixture before beating. It cuts through the sweetness and adds complexity.
  • Fleur de sel finish: Before the fudge fully sets, sprinkle a light pinch of fleur de sel across the top and press it gently into the surface.
  • Chocolate-maple hybrid: Replace 1 cup of maple syrup with 2 ounces of chopped dark chocolate added after the mixture cools to 130°F.

Make ahead and storage

Wrap tightly and keep in the fridge for up to 1 week. It doesn't freeze well, as the texture turns grainy in a bad way when thawed. Eat it cold or let it sit at room temperature for a few minutes before biting.