Ingredients
- 3 cups white chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 2 tablespoons unsalted butter
- 2 tablespoons pure maple syrup
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 1½ cups chopped pecans, lightly toasted
- ¼ teaspoon salt
- Optional: extra chopped pecans for topping
Instructions
Line an 8-inch square baking pan with parchment paper, leaving a little extra paper over the sides. This makes it easier to lift out the finished fudge after chilling.
If your pecans are not already toasted, place them in a dry skillet over medium-low heat. Stir frequently for approximately 3–5 minutes, until they smell fragrant and look slightly darker. Watch them carefully because nuts can burn quickly.
Transfer the pecans to a plate and allow them to cool before adding them to the fudge mixture.
Step 2: Melt the Chocolate, Butter, and Condensed Milk
Place the white chocolate chips, sweetened condensed milk, and butter in a heat-safe bowl.
Set the bowl over a saucepan containing gently simmering water, making sure the bottom of the bowl does not touch the water. Stir slowly until the chocolate and butter melt into a thick, smooth mixture.
Alternatively, use a microwave-safe bowl and heat the mixture in short 20-second intervals, stirring after each interval. Continue until the chocolate is almost completely melted, then stir until smooth.
Avoid overheating the white chocolate. Excessive heat can cause it to become thick, grainy, or difficult to mix.
Step 3: Add the Maple Flavor
Remove the bowl from the heat. Stir in the pure maple syrup, maple extract, vanilla extract, and salt.
Mix thoroughly until the flavors are evenly distributed. The mixture should look glossy and thick.
If you want a stronger maple flavor, add a small additional amount of maple extract rather than pouring in a large quantity of syrup. This helps preserve the fudge’s consistency.
Step 4: Fold in the Pecans
Add the cooled toasted pecans to the chocolate mixture. Reserve a small handful if you want to decorate the top.
Fold the nuts in gently with a silicone spatula until they are evenly distributed throughout the fudge. Work efficiently because the mixture will begin to thicken as it cools.
Transfer the mixture to the prepared pan and spread it into an even layer. Sprinkle the reserved pecans over the top and press them in lightly so they adhere.
Step 5: Chill Until Firm and Slice
Place the pan in the refrigerator for at least 3–4 hours, or until the fudge is completely firm. For the cleanest cuts, chill it overnight.
Lift the fudge out of the pan using the parchment paper. Place it on a cutting board and use a sharp knife to cut it into small squares. If the fudge sticks to the knife, warm and wipe the blade between cuts.
Arrange the finished pieces on a serving platter or package them in an airtight container. Keep the fudge refrigerated until you are ready to serve.
Notes
- Use low, gentle heat: White chocolate is delicate and can scorch easily.
- Choose pure maple syrup: It offers a more natural maple flavor than pancake syrup, although maple extract is useful for a stronger taste.
- Toast the pecans carefully: A few minutes of gentle toasting can significantly improve their flavor.
- Cool the nuts before mixing: Hot pecans may soften the chocolate mixture and affect how evenly it sets.
- Measure liquids accurately: Too much maple syrup can make the fudge softer than expected.
- Allow enough chilling time: Cutting the fudge before it is fully firm can produce messy edges.
- Use parchment paper: It makes removing the fudge much easier and reduces cleanup.
A reliable saucepan, heat-safe bowl, silicone spatula, and sharp knife are all the cooking tools you need. A food processor is unnecessary unless you prefer very finely chopped pecans. You do not need expensive cookware sets to make smooth homemade fudge.