Homemade Christmas Gifts: Maple Pecan Fudge

I’m sure I’ve said it before but, in my opinion, maple pecan is the ultimate flavour combination. Ice cream, pie, doughnuts and pastries; it literally works with any sweet treat - I’m complete a sucker for that sweet syrup and buttery pecan pairing!

There’s something really comforting about homemade fudge too - it’s such a traditional sweet. The ingredients are so simple yet; somehow, its rich creaminess makes it feel like such an indulgent luxury - a real treat.

I first made this fudge last Christmas - I wrapped up parcels in little gift bags for my friends and family. The recipe has been a firm favourite of mine ever since, so it only seemed right to share this on my blog.

Fudge is the perfect edible treat to gift at Christmas. It’s easy to make it large batches and will keep for two to three weeks too (though in my house, it doesn’t usually stick around for too long anyway). 

What you need (makes 25 pieces):

2 cans of condensed milk (397g each)
160g unsalted butter
80ml maple syrup
350 light brown sugar
150g pecans

What you need to do:

1. Grease and line a 25cm square tin with baking paper
2. Place all of the ingredients, except for the pecans, into a large saucepan and set over a medium heat
3. Stir until the ingredients have melted and continue to stir until bubbles start to appear
4. As soon as it reaches boiling point, reduce the temperature
5. Keep stirring at a steady temperature for around 10 minutes - if you have a sugar thermometer, the mixture should reach 112°c (this is the soft ball stage)
6. Remove the fudge from the heat and stir for another 10 minutes to thicken the mixture
7. Roughly chop the pecans and add around half to the mixture
8. Pour the mixture out into your prepared tin then flatten and sprinkle the remaining chopped pecans on top
9. Leave to cool for 2-3 hours, or until fully set, then divide into pieces - I cut mine into 25 squares
10. Wrap up and gift to your favourite people. Don't forgot to save some for yourself (quality control)