3 Ingredient Maple Pecan Fudge Food

3-INGREDIENT MAPLE-PECAN FUDGE

Steps:

• Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.
• Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.
• Do Ahead
• Fudge can be made 1 week ahead; tightly wrap and chill.

CHOCOLATE PECAN FUDGE

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

BUTTERSCOTCH FUDGE

Steps:

• Line an 8" x 8" pan with parchment paper (or foil) and spray with cooking spray.
• In a medium sized mixing bowl, add the butterscotch chips, sweetened condensed milk, and pinch of salt. Give it a stir and microwave on high for about 50 seconds. Stir and microwave again for 15 seconds. Stir and it should be completely melted. Add vanilla and stir once more.
• Pour the mixture into the prepared pan. Refrigerate for 2 hours, or until firm.
• Once the fudge is firm, remove from the pan with the parchment and peel parchment from bottom of fudge.
• Cut into pieces and enjoy!

MAPLE PECAN FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil that overhangs. Coat the foil with 1 tbsp of the butter.
• In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, sugar, corn syrup, and salt until the sugar is dissolved (about 5 minutes), stirring constantly with a wooded spoon or heatproof spatula.
• Bring he mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in water to prevent the sugar from crystallizing.
• Place a candy thermometer in the pan and cook the mixture without stirring until it registers 238°F on the thermometer (about 15 minutes).
• Remove the pan from the heat, remove the thermometer and place in warm water to cool it.
• Sprinkle a marble board, or the back of a baking sheet with cold water, and immediately pour the hot mixture on the marble DO NOT SCRAPE THE BOTTOM OF THE PAN! (THIS CREATES HARD PARTS AND WILL THROW OFF THE CONSISTENCY OF THE WHOLE BATCH).
• Dot the surface with remaining 3 tablespoons of butter. Let the mixture cool on the marble until it registers 110 F on the thermometer (about 5 minutes, or 15 minutes with a baking sheet).
• Scrape the mixture into a stand mixer, add the vanilla, and with the paddle attachment, beat for 5-10 minutes until it looses its shine and thickens OR put in a bowl and use a wooden spoon.
• Add chopped pecans, turn into prepared pan and use fingertips to even the top and press the fudge into the corners. Place the pan on a cooling rack and let set for 2 hours.

MAPLE PECAN FUDGE

Steps:

• Line 8" x 8" baking pan with parchment paper and butter thoroughly.
• In a 3-quart heavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup and salt. Stirring constantly, cook over low heat until sugar has dissolved (about 10 minutes). Clip candy thermometer to the pan. Bring mixture to a boil over medium heat and cook, without stirring, until mixture reaches 240 degrees on candy thermometer (about 20-25 minutes). *Do NOT stir, as sugar will crystallize!
• Remove pan from heat and let mixture cool until candy thermometer drops to 160 degrees.
• Pour mixture into mixing bowl.
• Add vanilla extract to mixture and beat until mixture loses glossy appearance (about 5-10 minutes).
• Fold in pecans and mix thoroughly.
• Transfer mixture to parchment lined pan. Press fudge evenly into pan. Place pan on a cooling rack and score fudge into desired sized bites. Cool thoroughly (about 2 hours).
• Flip over onto a cutting board, remove and discard parchment. Flip again so score marks are visible.
• Using a sharp, heavy knife, cut fudge.
• Place fudge in waxed paper lined air-tight container. Place waxed paper in between each layer of fudge.

MAPLE PECAN FUDGE

Steps:

• Begin by making the brown sugar pecans. In a medium skillet, melt the 3 Tbsp. butter and 3 Tbsp. brown sugar together over medium heat. Once melted, add in the pecans and reduce heat to medium-low, stirring continually while coating the pecans in the sugar/butter mixture. Continue to stir the pecans as they toast, approximately 4-5 minutes. Remove from heat, and transfer nuts to a piece of waxed paper. Let the nuts cool to room temperature.
• For the fudge: In a medium saucepan, melt together the 1/2 c. butter, 1 c. brown sugar and heavy cream over medium-low heat. Bring to a low boil, and simmer for 3 minutes, stirring often. Remove from heat and cool for 5 minutes, then stir in the maple extract.
• Roughly chop 1 cup of the pecans, reserving the remaining pecans for the top of the fudge. Add in the chopped pecans to the fudge mixture. Gradually stir in the powdered sugar one cup at a time. Fudge will start to get thick, and slightly stiff. Transfer the fudge to a foil-lined 9x9" pan, and evenly press into the pan. Top the fudge with the remaining brown sugar pecan halves, and refrigerate for at least 1 hour before cutting.
• Store in a airtight container. Can be frozen.

3-INGREDIENT MAPLE-PECAN FUDGE

Steps:

• PreparationPreheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10-15 minutes. Let cool, then coarsely chop.Meanwhile, butter loaf pan. Attach candy thermometer to a large heavy-bottomed pot or Dutch oven set over medium heat. Cook maple syrup, cream, and salt, whisking constantly, and bring to a boil. Stop whisking and continue to boil until thermometer registers 238°F, about 40 minutes. Immediately remove from heat and let cool to 130°F, about 40 minutes.Transfer to a stand mixer fitted with the paddle attachment (or use an electric mixer or wooden spoon) and beat on medium speed until fudge is stiff and opaque, about 12 minutes. Fold in pecans. Scrape fudge into prepared pan; smooth surface. Chill until cool and firm, about 2 hours.Do AheadFudge can be made 1 week ahead; tightly wrap and chill.Cooks' NoteBe sure to use pure maple syrup. Syrup with additives can separate during cooking.