Maple Pecan Fudge (Creamy, Buttery & Easy!)

This Maple Pecan Fudge is rich, smooth, and melt-in-your-mouth delicious. Made with real maple syrup, brown sugar, and toasted pecans, it comes together quickly and sets beautifully. If you enjoy old-fashioned, nostalgic treats like my Old-Fashioned Peanut Butter Fudge, you’ll love this cozy maple version.

Recipe Card

Prep Time: 10 minutes Cook Time: 10 minutes Chill Time: 2–3 hours Total Time: About 3 hours Servings: 25–36 pieces

Ingredients

• 1 cup salted butter (2 sticks)

• 1 cup pure maple syrup

• 1 cup light or dark brown sugar

• 1 can (14 oz) sweetened condensed milk

• 2 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1 cup pecans, chopped and toasted

Instructions

1. Prepare the pan

Line an 8×8 baking dish with parchment paper, letting the edges hang over for easy lifting later. Lightly grease if desired.

2. Cook the fudge base

In a medium heavy-bottomed saucepan, combine the butter, maple syrup, brown sugar, and sweetened condensed milk. Heat over medium, stirring constantly, until the mixture comes to a gentle boil. Once it reaches a soft boil, continue stirring and cooking for 5 minutes to develop that deep, buttery richness.

3. Remove from heat & mix

Take the pan off the heat and stir in the vanilla extract and sifted powdered sugar. Mix until completely smooth, thick, and glossy — similar in texture to my Old-Fashioned Chocolate Fudge base.

4. Add pecans

Fold in the toasted pecans until evenly distributed throughout the warm fudge mixture.

5. Pour & chill

Pour the fudge into the prepared pan and smooth the top with a spatula. Let cool at room temperature for about 1 hour, then refrigerate for 2–3 hours, or until fully set.

6. Slice & enjoy

Use the parchment to lift the fudge from the pan. Cut into bite-sized squares. Enjoy with a cup of coffee, add it to holiday dessert boards, or serve alongside classics like Best Banana Bread for a cozy, homemade spread.

Tips

• Toast pecans at 350°F for 5–7 minutes for extra flavor.

• Always use pure maple syrup — artificial syrups won’t set properly.

• For thicker, firmer fudge, chill overnight before cutting.

• Store in an airtight container in the fridge for up to 2 weeks.

• This fudge freezes well for up to 2 months.

FAQ

Q: What makes maple pecan fudge different from traditional fudge?

A: Maple pecan fudge is made with pure maple syrup, giving it a deep, warm sweetness without chocolate. It’s creamy, rich, and studded with toasted pecans for extra flavor and texture.

Q: Do I have to use pure maple syrup?

A: Yes — pure maple syrup is essential for authentic flavor and proper consistency. Pancake syrup won’t set the same and will make the fudge overly sweet.

Q: Why is my fudge grainy?

A: Graininess happens when sugar crystals form. To avoid this, don’t stir once the mixture begins boiling. Also, let the fudge cool slightly before beating it.

Q: Do I need a candy thermometer?

A: It helps! Maple fudge usually needs to reach the “soft-ball stage” (234–240°F). A thermometer ensures the right texture, but an ice-water test can also work.

Q: Why didn’t my fudge set?

A: It may not have reached the correct temperature. If it’s too soft, reheat the fudge, bring it back to the soft-ball stage, and beat again until thick.

Q: Can I add other mix-ins besides pecans?

A: Absolutely! Walnuts, almonds, toasted coconut, or crushed cookies work well. You can also swirl in a little vanilla or bourbon for extra flavor.

Q: Should I toast the pecans first?

A: Yes — lightly toasting pecans boosts their flavor and keeps them crunchy inside the soft fudge.

Final Thoughts

Maple Pecan Fudge is the perfect blend of rich, buttery sweetness and cozy maple flavor, with crunchy pecans adding just the right contrast. Decadent yet comforting, this fudge feels special enough for holidays but simple enough to enjoy anytime a sweet craving hits. Whether you’re gifting it, sharing it at gatherings, or sneaking a square with your afternoon coffee, it’s a timeless treat that always delivers that warm, homemade goodness