Maple Pecan Fudge

1. 1

   Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil.

2. 2

   Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside.

3. 3

   Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda.

4. 4

   Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil.

5. 5

   Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes.

6. 6

   Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours).

7. 7

   Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes).

8. 8

   Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.

* Per serving · 4 servings · Values may vary.