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.

Maple Pecan Fudge – 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.

Q: How long does maple pecan fudge last?

A: Store in an airtight container at room temperature for 1 week or refrigerate for 2–3 weeks. It also freezes well for up to 2 months.

Q: Can I make this fudge without nuts?

A: Yes! Just leave out the pecans. The fudge will still set perfectly and have a smooth maple flavor.

Q: Can I use brown sugar instead of white sugar?

A: Brown sugar can be used, but it will make the fudge darker and sweeter. Traditional maple fudge uses white sugar plus maple syrup for the cleanest flavor.