Maple and Toasted Pecan Fudge.

If you want to satisfy a craving for something sweet this fudge will do the trick.

Rich and Creamy.

I buttered and lined the dish with parchment.

The parchment makes it easy to pull the fudge out of the pan in one piece.

Easier to slice.

I would usually add toasted walnuts to a maple fudge, 

but I was out of walnuts so I used toasted pecans instead.

I get more emails on fudge than anything else.

I love to hear from followers who have had problems making fudge in the past, but have tried my fudge recipe (s) and are now successful.

Maple Cream Fudge  (Click to Print)

1 cup white sugar
1 cup brown sugar
1 cup cream (Heavy/Whipping Cream)
1/3 cup of butter
1/4 cup of maple syrup ((Option:  Sub Corn syrup for maple syrup when making other versions)
pinch of salt
vanilla
Toasted Walnuts

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat.  Stir while bringing to a boil.  Lower the heat and continue to stir slowly while the mixture cooks.   After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball.  You might need to cook it for another minute or two.  Remove from the heat, add a couple of teaspoons of vanilla and start stirring.   It takes about 14 or 15 minutes for the fudge to cool and thicken.  Pour into buttered dish.

TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.

Option: Replace the cream and cup of white sugar with one can of  Sweetened Condensed Milk and increase the maple syrup to 1 cup.