Ingredients
Scale
- 1 ½ cups granulated sugar
- 1 ½ cups packed light brown sugar
- 1 (12 ounce) can evaporated milk
- ½ cup (1 stick) unsalted butter
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1 ½ cups chopped pecans
Instructions
- Grease and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium saucepan, combine the granulated sugar, brown sugar, evaporated milk, and butter.
- Cook over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring the mixture to a boil and cook, stirring occasionally, for 5 minutes.
- Remove the saucepan from the heat and stir in the maple extract and vanilla extract.
- Add the chopped pecans and stir until evenly distributed.
- Pour the fudge mixture into the prepared baking pan and spread it evenly.
- Let the fudge cool at room temperature for at least 2 hours, or until firm.
- Once firm, lift the fudge out of the pan using the parchment paper overhang.
- Cut the fudge into small squares and serve.
Notes
- For a smoother fudge, you can chop the pecans finer.
- Store fudge in an airtight container at room temperature for up to a week.
- If you don’t have maple extract, you can use an additional teaspoon of vanilla extract, but the maple flavor will be less pronounced.