Maple Pecan Fudge Recipe

Maple Pecan Fudge Recipe

Maple and pecan are a fabulous flavor combination. Make sure to use pure maple syrup for maximum flavor.–Carole Bloom

LC Oh, Fudge! Note

No need to have a standing mixer or bulging biceps to make this maple-y, nutty maple pecan fudge recipe at home. We’ve got ways to beat it into submission that suit any cook and kitchen, without making you want to wearily utter “Oh, fudge!”

Special Equipment: pastry brush, candy thermometer, 5-inch-wide flexible-blade scraper

Maple Pecan Fudge Recipe

  • Quick Glance
  • 30 M
  • 3 H, 30 M
  • Makes 64 pieces


  • 4 tablespoons unsalted butter, softened
  • 3/4 cup real maple syrup
  • 1 1/2 cups half-and-half
  • 3 cups sugar
  • 3 tablespoons light corn syrup
  • Pinch salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups roughly chopped pecans


  • 1. Line an 8-inch-square baking pan with a long sheet of aluminum foil, allowing it to extend beyond the sides of the pan. Coat the top of the foil with 1 tablespoon of the butter.
  • 2. In a 3-quart, heavy-bottomed saucepan over low heat, warm the maple syrup, half-and-half, sugar, corn syrup, and salt, stirring constantly with a long-handled wooden spoon or heatproof spatula, until the sugar is dissolved, about 5 minutes. Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place a candy or deep-fry thermometer in the pan and simmer the mixture, without stirring, until it registers 238°F (114°C) on the thermometer, about 15 minutes.
  • 3. Remove the pan from the heat and place the thermometer in warm water to cool. Sprinkle a marble board or the back of a full-size baking sheet [See Leora’s comment below.–ed.] with cold water and immediately pour the hot mixture onto it. Do not scrape out the bottom of the pan. Dot the surface of the mixture with the remaining 3 tablespoons butter. Let the mixture cool on the marble until it registers 110°F (43°C) on the thermometer, about 5 minutes if using marble, about 15 minutes if using a baking sheet.
  • 4. If using a stand mixer, with a 5-inch-wide flexible-blade scraper, transfer the fudge mixture to the bowl of the mixer, add the vanilla, and, with the paddle attachment, beat the mixture until it thickens and loses its shine, 5 to 10 minutes. Add the chopped pecans and mix until incorporated, about 30 seconds.

    If using a wooden spoon, transfer the fudge mixture to a 2-quart mixing bowl, add the vanilla, and beat the mixture with the wooden spoon until it thickens and loses its shine, 10 to 15 minutes. Add the chopped pecans and mix until incorporated, about 30 seconds.

    If using a flexible-blade scraper, spread the mixture into a large rectangle on the marble or baking sheet, sprinkle with the vanilla, then use a 5-inch-wide flexible-blade scraper to gather the mixture back to the center of the marble or baking sheet, folding in the edges. Repeat this process until the mixture begins to thicken and lose its shine, 5 to 10 minutes. Sprinkle with the chopped pecans and continue to work the fudge until incorporated, about 1 minute.
  • 5. Turn the fudge into the prepared pan. Use your fingertips to press the fudge into the corners of the pan and smooth the surface. Place the pan on a cooling rack and let it rest at room temperature for 1 to 2 hours.
  • 6. Remove the fudge from the pan by lifting out the aluminum foil. Invert the candy onto a cutting board, peel the foil from the fudge, and invert the candy again so it’s right side up. Using a large chef’s knife, cut the fudge into 1-inch squares. The fudge is best served at room temperature. (The fudge will keep for 10 days at room temperature or 1 month in the refrigerator when sandwiched between layers of waxed paper in a tightly covered container.)
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  1. Leora says:

    If you don’t have marble and are going to pour the hot syrup on the back of a sheet pan as directed, make sure it’s a full-size sheet pan! I have a standard oven and lots of half sheet pans that I just call “sheet pans” and almost had a serious calamity. When I realized that there was way too much syrup, I just poured it into a 13×9 pan that was nearby and scraped the rest off the sheet pan. Next time I’ll just use a 13×9 to cool it anyway–it worked great, and the fudge is amazing.

    • David Leite says:

      Leora, thank you for the tip. I’ve amended the recipe so it calls for a full-size sheet pan.

  2. Jenny Palmer says:

    I hope you answer me right away… you think this can be doubled? Do you think I can just pour it on a quartz counter top to cool? I want to make this as a gift with some extra for my Dad and Sister. By the way, your blog is the sh*ts!!!!! LOVE IT!

    • David Leite says:

      Hey, Jenny. I suggest you don’t double the batch, but instead make it twice. The success of fudge depends upon many things, including careful heat control. Doubling things just gives you that much more that you have to wrangle–and it can get away from you pretty easily.

  3. Jenny Palmer says:

    Thank you for such a quick response! Of course I had already started, and of course I doubled it, even though I already knew I should not. I have used Lee Edwards Benning’s Oh, Fudge book for years and years, mostly for her caramel recipe, it is perfect. I have although read the book, but only made “quick” fudge, never one like this. Sooooooo, the fudge seems to have turned out. Everything took longer, as expected, it was at the beating stage where I started to get worried, it seemed to have taken FOREVER, but it got there. Tomorrow when I cut it I will let you know for sure. Maybe I can figure out how to attatch a photo. Thank you again for your quick response, that was awsome!

    • David Leite says:

      Jenny, that is such good news! I’m happy for you. And, yes, please send us a photo. Simply go to our Let’s Tawk page, and attach it. When I get it, I’ll add it to your comment.

  4. kirsten says:

    I am just wondering, I have both grade A and grade B maple syrup. is one better than the other for this recipe?

    thanks :)

  5. Jennifer says:

    My fudge turned out to soft. What do I need to double check to do right next time?

    • Beth Price says:

      Hi Jennifer, fudge that is too soft usually behaves this way for one of two reasons: either it was not cooked to a high enough temperature or it was not beaten enough during the beating phase. I would begin by checking your candy thermometer to make sure that it is calibrated correctly. The next time you try the fudge, you can test it during the cooking process to see if it is done. Just drop a bit onto a cold plate or into a cup of cold water. It will form a soft malleable ball when ready. Then it will need to be beaten until it begins to thicken and loses its glossiness. Hope this helps!

  6. Anne Smittle says:

    Hello, I haven’t made fudge like this before and am wondering if I have to include the corn syrup? Would it turn out wrong if I don’t?


    • David Leite says:

      Anne, I would follow the recipe as written. The corn syrup plays a particular role in the texture and success of the fudge. Omitting it could mess up your batch, and none of us would want that.

    • Renee Schettler Rossi says:

      Anne, I just want to echo what David said about the corn syrup being required to achieve the proper fudge texture. If it’s any consolation, corn syrup that you find in stores, such as that made by the brand Caro, is not the same as the devastatingly unhealthful high-fructose corn syrup that we hear so much about in the news. Regular corn syrup is just another form of sugar. So while it’s not health food, neither does it bring all those distasteful side effects as HFCS.

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