Maple Pecan Fudge Squares are the cozy, fall treat you can actually pull off today. Because they’re rich, silky, and loaded with toasted pecans, they hit all the right notes—sweet maple, buttery fudge, and a satisfying crunch. Better yet, this method is simple and steady, so you get neat, clean bites every time. And since Maple Pecan Fudge Squares set without tricky candy stages, you’ll spend less time worrying and more time enjoying. Moreover, they pack and gift well, so they’re perfect for holidays, hostess trays, or a weekday pick-me-up.
At a Glance
- Servings: 16–25 squares (depending on cut)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill/Set Time: 2–3 hours
- Total Time: 2 hours 30 minutes–3 hours 30 minutes
- Difficulty: Easy
- Estimated Cost: $10–$14 (USA, average)
Table of Contents
Ingredients for Maple Pecan Fudge Squares
- 1 ½ cups (170 g) pecans, roughly chopped, divided
- 3 cups (510 g) white chocolate chips (good quality melts smoother)
- 1 can (14 oz/396 g) sweetened condensed milk
- 4 Tbsp (56 g) unsalted butter
- ½ cup (120 ml) pure maple syrup (Grade A Dark/Robust for stronger flavor)
- 2 tsp pure vanilla extract
- ½ tsp fine sea salt
- Optional: ½ tsp maple extract (for extra maple punch)
- Optional topping: flaky sea salt
Pan & Tools: 8-inch (20 cm) square pan, parchment paper with overhang, medium saucepan, silicone spatula, sharp chef’s knife.
Ingredient Swaps & Notes
| Item | Swap or Note |
|---|---|
| Pecans | Use walnuts or almonds; toast first for best flavor. |
| White chocolate chips | Swap with chopped white baking bars for smoother melting. |
| Condensed milk | Dairy-free option: sweetened condensed coconut milk. |
| Butter | Plant-based butter sticks melt and set properly. |
| Maple syrup | Always use pure maple syrup, not pancake syrup. |
| Maple extract | Optional, but enhances deep “maple fudge” flavor. |
Because quality matters here, choose robust maple syrup. Also, toast the nuts; it amplifies the pecan dessert aroma and keeps the crunch bolder.
Step-by-Step Maple Pecan Fudge Squares
- Prep the pan & toast the pecans. Line an 8-inch square pan with parchment, leaving handles. Meanwhile, spread pecans on a dry skillet and toast over medium heat for 4–6 minutes, stirring, until fragrant. Then cool slightly. Reserve ½ cup for topping.
- Warm the base low and slow. In a medium saucepan, combine sweetened condensed milk, butter, and maple syrup. Cook over medium-low, stirring, until butter melts and the mixture looks glossy, 3–4 minutes. Do not boil.
- Melt in the chocolate. Remove the pot from heat. Immediately add white chocolate chips. Stir constantly until fully melted and smooth. Then stir in vanilla, maple extract (if using), and salt. The mixture should be thick, shiny, and pourable.
- Fold and level. Fold in 1 cup toasted pecans. Quickly scrape into the lined pan and smooth the top. Next, sprinkle the reserved ½ cup pecans over the surface. Lightly press to adhere. Optionally, finish with a pinch of flaky salt.
- Chill, then cut clean squares. Refrigerate 2–3 hours, or until firm to the touch. Lift out by the parchment. For clean cuts, warm a large knife under hot water, wipe dry, and slice into 16–25 Maple Pecan Fudge Squares.
Pro Tips & Variations for Maple Pecan Fudge Squares
- Choose robust syrup. Grade A Dark/Robust syrup gives you that classic maple fudge vibe. Consequently, the flavor reads richer even in small bites.
- Toast, always. Toasting nuts prevents a “raw” flavor and keeps them crunchy inside creamy fudge.
- Keep the heat gentle. Because chocolate can split, melt off-heat. If it’s not fully melted, set the pan back on the lowest heat with constant stirring.
- Line with parchment. Overhang “handles” make lifting the slab out easy, so your Maple Pecan Fudge Squares cut neatly.
- Pan size options. For thicker squares, use a 9×5-inch loaf pan; for thinner bars, use a 9-inch square pan and check set time sooner.
- Flavor spins (maple fudge variations):
- Butter pecan fudge: Add ½ tsp butter extract for an old-school creaminess.
- Brown butter twist: Brown the butter first; cool 5 minutes, then proceed for deeper, nutty notes.
- Cinnamon-maple: Stir in ½ tsp ground cinnamon with the vanilla for warm, fall dessert vibes.
- Cranberry crunch: Fold in ¼ cup dried cranberries for tart pops of color (holiday candy ready).
- Diet-friendly swaps:
- Dairy-free: Use condensed coconut milk + dairy-free white chips + vegan butter.
- Gluten-free: Naturally GF; still check chip and extract labels.
Classic “Maple Fudge” Alternative (Soft-Ball Method)
Prefer old-school candy texture? Use 1 cup (200 g) sugar + ½ cup (120 ml) pure maple syrup + ½ cup (120 ml) heavy cream + 4 Tbsp (56 g) butter + ½ tsp salt + 1 tsp vanilla. Boil to 235–240°F (113–116°C) (soft-ball) without stirring; then cool to 110°F (43°C), beat until thick and matte, fold in 1–1 ½ cups pecans, and set. It’s a touch fussier, yet it yields a classic crumbly-creamy maple fudge bite.
Serving Suggestions
- Sweet board hero: Arrange Maple Pecan Fudge Squares with fresh apple slices, grapes, pretzels, and dark chocolate. The salty-sweet mix sings.
- Coffee & cocoa pairing: Serve alongside hot coffee or cocoa; the bitters help balance the sweet.
- Ice cream topper: Chop a couple of squares and sprinkle over vanilla or butter pecan ice cream.
- Giftable treat: Tuck pieces into mini candy papers and box them up. Because they travel well, they’re perfect for potlucks or porch drop-offs.
Storage & Reheating for Maple Pecan Fudge Squares
- Room temperature: Store Maple Pecan Fudge Squares in an airtight tin at cool room temp for 5–7 days with parchment between layers.
- Refrigerator: Keep in a sealed container for 2–3 weeks; bring to room temp 15–20 minutes before serving so the texture softens.
- Freezer: Freeze up to 2–3 months. Wrap the slab tightly, then bag it. Thaw overnight in the fridge.
- Softening “reheat”: Fudge doesn’t need reheating; however, if you want a softer edge, let squares sit at room temp for 10 minutes. If you must, microwave a single square 5 seconds—no longer.
Troubleshooting
- Fudge won’t set: The kitchen may be warm or the ratio too wet. First, chill longer (30–60 minutes). If still soft, gently re-melt in a saucepan with ½–1 cup more white chocolate chips; stir smooth, reset.
- Oily or separated: The chocolate overheated. Immediately whisk in 1–2 Tbsp hot water off-heat; it often brings the emulsion back.
- Grainy texture: Chips didn’t fully melt or some sugar crystallized. Re-warm on low with 1–2 Tbsp condensed milk, stirring until silky.
- Too sweet: Add a small pinch of extra salt on top, or swirl in 2 Tbsp creamy peanut butter during the fold for balance.
- Crumbly slices: Use a hot, dry knife and wipe between cuts. Also, avoid over-toasting nuts, which can crumble the matrix.