Maple Pecan Fudge Food

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 an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil.
• Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside.
• Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda.
• Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil.
• Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes.
• Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours).
• Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes).
• Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.