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Home » Dessert » Fudge » Salted Maple Pecan Fudge

Salted Maple Pecan Fudge

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This melt-in-your-mouth Salted Maple Pecan Fudge is perfect for the holidays. This Christmas dessert is a delicious cookie exchange recipe!

Salted maple pecan fudge

We are still without internet and let me tell you that it is hard to be a blogger when you don’t have internet access. It has been three days now since the underground cable was cut, by the pipeline workers. Four technicians came out on Tuesday and none of them fixed it.

Another technician was supposed to come today but never showed up. So, now they are saying that someone is going to come here tomorrow to fix it. Keep your fingers crossed for me!

Good thing my stove still works! I realized that my blog is seriously lacking in fudge recipes and Christmas is the time of the year when we all love fudge. So, today I am sharing a delicious recipe for Salted Maple Pecan Fudge.

chopped pecans on fudge

One of our favorite Christmas treats are Nut Goodie Bars. The middle layer is sweet, melt-in-your-mouth nougat. I used that recipe to make this maple pecan fudge.

Pecan maple fudge cut

First, line an 8×8 pan with foil and spray with non-stick cooking spray. Whisk together evaporated milk and vanilla pudding in a large heavy-duty pot. Add butter and vanilla chips. Cook over medium heat, stirring constantly until pudding starts to collect on the top of the spoon.

Salted maple pecan fudge slice

Add maple flavoring and continue to cook over medium heat, stirring constantly, until the mixture turns into pudding. Removed from heat and mix in the powdered sugar.

salted maple pecan fudge pieces

Spread in the pan and top with pecans. Gently press the pecans into the fudge. Sprinkle with sea salt. Allow the fudge to cool on the counter and then cover and place in the fridge to set.

stack of pecan fudge

Cut the fudge into 36 squares and enjoy. Our friends from South Dakota arrived last night and the boys helped me make the last test batch of Salted Maple Pecan Fudge. I asked them if they wanted to try some of the fudge that was left in the pot.

They were skeptical but had to try it. One of the boys stood by the sink, just in case he wanted to spit it out but they all loved it! I left the pecans off one of the batches, for the kids, and covered another with a layer of chocolate and peanuts.

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Salted maple pecan fudge

Salted Maple Pecan Fudge

Yield: 36
Cook Time: 10 minutes
Total Time: 10 minutes

This melt-in-your-mouth Salted Maple Pecan Fudge is perfect for the holidays. This Christmas dessert is a delicious cookie exchange recipe!

Ingredients

  • 2/3 cup evaporated milk
  • 3 oz package vanilla cook and serve pudding, (NOT instant)
  • 1 cup butter
  • 1 cup vanilla chips
  • 1 tsp maple flavoring
  • 2 lb bag powdered sugar
  • 1 cup chopped pecans
  • Sea salt, sprinkle

Instructions

  1. Line an 8x8 pan with foil and spray with non-stick cooking spray.
  2. Whisk together the evaporated milk and vanilla pudding in a large heavy duty pot.
  3. Add the butter and vanilla chips. Cook over medium heat, stirring constantly, until pudding starts to collect on the top of the spoon.
  4. Add maple flavoring and continue to cook over medium heat, stirring constantly, until the mixture turns into pudding.
  5. Removed from heat and mix in the powdered sugar.
  6. Spread in the pan and top with pecans. Gently press the pecans into the fudge.
  7. Sprinkle with sea salt.
  8. Allow the fudge to cool on the counter and then cover and place in the fridge to set.
Nutrition Information:
Yield: 36 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
© The Gunny Sack
Cuisine: American / Category: Dessert
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Comments

  1. Wes says

    December 15, 2020 at 9:28 pm

    Mine texture was way too dry so I added a 1/2 cup of milk.

    Reply
  2. Brooke says

    December 12, 2018 at 6:34 pm

    Mine didnt work all. It was very dry. I had to dry and push it into the pan. I even tried using my kitchen and like the lady commented. Not smooth at all☹

    Reply
    • Tonia says

      December 12, 2018 at 8:41 pm

      Bummer! Not sure what went wrong there. It always the texture of playdough for me.

      Reply
  3. Samantha says

    December 2, 2018 at 1:01 pm

    I just made this fudge, it is cooling as I type. I was really really nervous it wasn’t coming together because the powdered sugar wasn’t even close to mixed in. So right from the stove I put it in my kitchenaid mixer with the beater blade and turned it all the way up. I also added some chopped pecans thinking it would help break up the sugar. And after about 3 minutes it was totally smooth, not a single clump. Also i should mention I doubled the recipe. I do wish it had more specific instructions as to cooking times, I just guessed, hopefully it comes out ok. Also a bit confused on the pudding, are we talking a pudding cup like a snack pack? They are 3.25 oz so I used that so hoping for the best.

    Reply
    • Tonia says

      December 2, 2018 at 9:20 pm

      Hi Samantha,
      I’m happy to hear that you tried the recipe! The pudding is the 3 oz vanilla cook and serve pudding that is powdered and ready to be prepared. Here is a link to it on Amazon: https://amzn.to/2PfUXJo Hopefully your fudge turned out anyway!
      ~Tonia

      Reply
    • Jazmin says

      November 18, 2020 at 9:44 pm

      Has this recipe always been like this ? With the vanilla mix ?? I haven’t made it for quite a few months but I think I remember some different ingredients. Could be mixed up with a different fudge recipe but I don’t know.

      Reply
      • Tonia says

        November 19, 2020 at 6:14 pm

        This recipe hasn’t changed. 🙂

        Reply
  4. carolyn says

    November 29, 2018 at 8:19 pm

    I have always made my fudge from scratch! These sound delicious and I’m gonna make some of them, exspecially the maple. I love maple. Thanks for sharing!!!

    I can’t rate any recipe for I haven’t made any of the recipes at this time…..

    Reply
    • Tonia says

      November 29, 2018 at 9:23 pm

      I love maple flavored things too! Enjoy! ~Tonia

      Reply
  5. Liz says

    December 19, 2017 at 12:57 pm

    I’ve made the maple pecan fudge the last couple Of years, and it’s great! Thinking of making chocolate mint-would you sub chocolate pudding, chocolate chips and mint extract?

    Reply
    • Tonia says

      December 20, 2017 at 12:24 am

      Hi Liz,
      I’ve never tried it but if you do I would love to hear how it turns out! I made the maple pecan fudge tonight. Can’t wait to eat some! Merry Christmas!
      ~Tonia

      Reply
      • Liz says

        December 20, 2017 at 4:17 pm

        Turned out great! I had some mint flavored chocolate chips that I had used to make ganache for cupcakes a while back-used that instead of mint extract and regular chocolate chips. Hubs says it tastes like an Andes Mint, so that is a win in my book! Merry Christmas!

        Reply
  6. Danielle says

    December 7, 2016 at 9:19 pm

    So what if I got the instant pudding ???

    Reply
  7. Angela says

    November 16, 2016 at 9:53 pm

    Do I have to keep this stored in the fridge after its done or can it stay at room temperature??

    Reply
    • Tonia says

      November 21, 2016 at 9:21 pm

      You can keep it at room temperature if you want. Best of luck! ~Tonia

      Reply
  8. Becky says

    November 11, 2016 at 10:26 pm

    Hi, I just wanted to make sure vanilla chips are white chocolate chips?

    Reply
    • Tonia says

      November 12, 2016 at 10:00 am

      Yes, you got it!

      Reply
      • Becky Giacomini says

        November 12, 2016 at 5:23 pm

        Awe, thank you, making the candy tonight!!!!
        Becky

        Reply
  9. Michelle says

    September 21, 2016 at 6:53 pm

    I’m sure the answer is obvious, but would I be able to use maple syrup as my maple flavoring?

    Reply
    • Tonia says

      September 22, 2016 at 9:49 am

      Hi Michelle,
      Maple flavoring has a very concentrated flavor compared to maple syrup, so I don’t believe it would work.
      Sorry!
      ~Tonia

      Reply
      • Debbie says

        December 21, 2017 at 11:25 am

        It works. I had maple syrup and it tasted fine. Maybe a bit more mild in flavor but ok.

        Reply
  10. Mary says

    June 19, 2016 at 4:18 pm

    Hi there…I just went through my pantry… And all I have is instant pudding..will that work?
    Just don’t want to run to the store!! 😜
    Thank you.

    Reply
    • Tonia says

      June 20, 2016 at 10:31 am

      Sorry, it does need to be the cook and serve pudding.

      Reply
    • Mary says

      June 28, 2016 at 10:19 pm

      Thank you for getting back to me😄 I will be trying this tonight for work tomorrow!!! Can’t wait to try it! Thank you for the recipe…

      Reply
  11. Judy says

    May 6, 2016 at 8:35 am

    I have tried this recipe twice now and it seems I cannot get the powdered sugar to dissolve enough leaving little balls or clumps of it through out the slab of fudge . Am I not getting the mixture in the pot hot enough or am I over heating it ? Have you had this happen on any of your batches ?

    Reply
    • Tonia says

      May 6, 2016 at 4:06 pm

      Yes, that has happened to me as well. You can even see it in the photos. Try it this way: Pour the pudding into the heat-proof bowl of a stand mixer, after cooking it in the pan. Stir the powdered sugar in one cup at a time using the stand mixer until smooth. You could also try sifting your powdered sugar if it looks like it needs it. Best of luck!

      Reply
  12. Megan says

    December 23, 2015 at 12:52 pm

    This looks amazing! I’ve found what I’m bringing to Christmas! Is the butter salted or unsalted?

    Reply
    • Tonia says

      December 23, 2015 at 1:46 pm

      I used salted butter. Enjoy!

      Reply
  13. Katrina says

    December 18, 2015 at 8:48 am

    Hello, for some reason it is not showing the amount of evaporated milk. I am assuming its just a cup but just wanted to make sure.
    Have a great day!

    Reply
    • Tonia says

      December 18, 2015 at 9:14 am

      Hi Katrina! That’s strange! It’s show up for me. 🙂 Anyway, you need two-thirds cup of evaporated milk. Happy Baking! ~Tonia

      Reply
  14. Jane says

    December 7, 2015 at 2:41 pm

    I feel stupid asking this but I need some clarification. For the vanilla pudding I bought some of the non-instant vanilla pudding mix the kind you cook up first. Am I to cook up the pudding mix first? Or just dump the uncooked mix into the recipe?

    Thank you so much!!!

    Reply
    • Tonia says

      December 7, 2015 at 4:36 pm

      Don’t feel stupid! I’m happy you asked. You just put the uncooked, powdered mix into the recipe. Enjoy! ~Tonia

      Reply
  15. Jennifer says

    December 17, 2014 at 10:31 am

    Vanilla chips are the same as white chocolate chips, yes? I like your take on fudge…a bit different from other recipes I’ve tried…definitely trying it out this weekend!

    Reply
  16. shannon says

    December 9, 2014 at 10:42 pm

    This fudge sounds and looks fantastic but..Do you really add 2lbs of powdered sugar?

    Reply
    • Tonia says

      December 10, 2014 at 7:05 am

      Hi Shannon,
      Yes, you add a whole bag, about 8 cups.
      ~Tonia

      Reply
  17. Dorothy @ Crazy for Crust says

    December 7, 2014 at 7:05 pm

    Oh noooo! I’m so sorry about your internet!! BOO. But this fudge is amazing!

    Reply
    • Tonia says

      December 8, 2014 at 7:07 pm

      Thanks Dorothy! I’ve got to admit that I wasn’t very kind to the customer service person when they were giving me the run-around. The good news is that after all of my complaining and grouching at them, I finally have internet again!

      Reply
  18. Shell says

    December 5, 2014 at 10:58 pm

    Great pictures too! B-) Thanks for sharing!

    Reply
  19. Liz says

    December 5, 2014 at 4:06 pm

    Thanks Constance – nice fudge recipes.

    Reply
  20. Donna says

    December 5, 2014 at 4:00 pm

    The Salted Maple Pecan Fudge, sounds really yummy but do you actually add 2 lbs. of powdered sugar? That just seems like an awful lot when I read the recipe.

    Reply

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Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
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