P is for pecan, a popular ingredient in Southern candies. As far as fudge is concerned, I think “fantasy fudge” might be the most common type of home cooked fudge here in the states; the kind that uses marshmallow creme. Non-chocolate fudge is typically sweeter than chocolate fudge as it lacks the balancing bitter notes of the cocoa solids. But if you like penuche, maple bars, and/or pecans, you will certainly enjoy this fudge. Don’t skimp on the pecans, and definitely toast them as it helps mellow out the sweetness. This fudge was much appreciated at this weekend’s potluck, and I really appreciated not having two pounds of fudge to finish ourselves. But I do find it hard to stay out of this, even though my sweet tooth is getting less nowadays, I just love maple. Originally a pecan pie fudge, my hand got a little heavy with the maple flavor and I decided I liked it that way! Even my youngest, who sugars out really fast, gave a thumbs up to the candy.
Maple Pecan Fudge
makes an 8×8 pan of fudge (64 pieces)
½ cup golden syrup
¼ cup light brown muscovado sugar (muscovado has finer crystals than standard brown sugar)
1 cup granulated sugar
4 oz. unsalted butter
¼ tsp sea salt
⅓ cup heavy cream
2 cups white chocolate chips (make sure they are fresh, old chips don’t melt well)
1 tsp vanilla
⅛-¼ tsp maple extract
7-ounce jar marshmallow creme (Homemade works great too!)
2 cups chopped pecans
Line an 8×8″ square pan with parchment and set aside.
Make the fudge:
Toast the pecans over the stove or in a 375ºF oven for 7-8 minutes if the nuts are straight out of the freezer, or 5-6 minutes if room temp. Set aside to cool.
Combine sugars, syrup, butter, salt, and heavy cream in a large heavy bottomed sauce pan and bring to a boil over medium heat.
Bring to boiling over medium heat, stirring to combine. Cook at a rolling boil for 5 minutes, stirring constantly. (If you have a candy thermometer, we are aiming for 234-235ºF or soft ball stage.)
Once you reach 235ºF, remove from heat and add the white chocolate chips and extracts, stirring vigorously with a wooden spoon until the white chocolate has melted and the mixture is smooth.
Add the marshmallow crème and mix until fully incorporated.
Fold in the toasted pecans.
Top with extra pecan pieces if desired.
Let cool to room temperature and solid. Then lift out of the pan and onto a cutting board.
Cut into small squares.
Here are some more letter P recipes:
