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Maple Pecan Fudge

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“A creamy-textured fudge submitted for Zaar World Tour 2005. Cook time doesn't include resting and cooling time.”
32 pieces

Ingredients Nutrition


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

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