Pecan Pie Fudge
Ingredients
- 1 Pie Crust – from a box or from scratch
- 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
- Preheat oven to 400F.
- Line a 8×8” or 9×9” pan with foil and spray with cooking spray.
- Place pecans on a baking sheet and toast lightly in the oven (do not walk away from the oven), after about 1 minute, open the oven and gently shake the pan. Pecans are ready as soon as you smell them.
- Unroll pie crust and cut an 8×8 square (or 9×9 if you are using that size pan).
- Place in pan and poke with fork several times.
- Bake for 10-12 minutes until the crust is golden around the edges.
- When the crust comes out of the oven, add the corn syrup, evaporated milk, white chocolate chips, and brown sugar to a medium saucepan and heat over medium-low heat.
- Stir constantly until mixture is melted and smooth.
- Turn off heat and stir in vanilla and maple extract.
- Pour over hot crust.
- Immediately top with pecans and press down lightly so that all the pecans are touching the fudge.
- Chill fudge until firm.
- Slice into squares (or triangles) and serve.
Notes
This is best stored in the refrigerator.
