Pecan Pie Fudge
If you enjoy pecan pie, this toasted pecan pie fudge captures all the same warm, sweet flavors in a creamy, sliceable treat.
Course: Dessert
Cuisine: American
Ingredients
- 1 refrigerated pie crust
- 1 1/2 c. pecan halves coarsely chopped
- 1/2 c. dark corn syrup
- 1/3 c. evaporated milk
- 3 c. white chocolate chips
- 1/2 c. brown sugar
- 1 tsp. vanilla extract
- 1/4 tsp. maple extract
Instructions
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Preheat the oven to 400°F (200°C). Line an 8x8x2-inch pan with foil, spray lightly with cooking oil, and set aside.
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Spread the pecans on a baking sheet and toast in the oven. After 1–2 minutes, open the oven and gently shake the pan, then continue toasting another 1–2 minutes until the pecans are fragrant and lightly browned. Remove and set aside to cool slightly.
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Unroll the refrigerated pie crust and trim or press it to fit an 8×8-inch square. Place the crust in the prepared pan and prick it several times with a fork. Bake 10–12 minutes, or until the edges turn golden.
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While the crust bakes, combine the dark corn syrup, evaporated milk, white chocolate chips, and brown sugar in a medium saucepan over medium-low heat. Stir constantly until the mixture is fully melted and smooth. Remove from heat and stir in the vanilla and maple extracts.
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Pour the warm fudge mixture over the hot crust, spreading evenly. Immediately scatter the toasted pecans on top and press them gently so they make good contact with the fudge.
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Refrigerate until the fudge is firm. Once set, remove from the pan using the foil, and cut into squares or triangles. Store in an airtight container in the refrigerator for best freshness.