Prepare your workspace by lining an 8×8” or 9×9” pan with foil. Spray it lightly with cooking spray to ensure easy removal of the fudge later. This step is key for aesthetics and convenience.
Time to toast your pecans! Heat your oven to 350°F and spread the pecans on a baking sheet. Toast them for about 5 to 7 minutes, tossing them halfway through, until they're fragrant and slightly golden. This will enhance their flavor and texture.
In a large, microwave-safe bowl, combine dark corn syrup and evaporated milk. Stir well to blend the ingredients. Microwave the mixture on high for 3 minutes, watching closely to prevent boiling over.
Once the time is up, carefully remove the bowl (it will be hot!). Add the white chocolate chips to the warm mixture, stirring continuously until they are fully melted and combined. This will take a minute or so, and you’ll want a smooth, creamy consistency.
Next, stir in powdered sugar, maple extract, and vanilla extract. Use a wooden spoon to beat the mixture for about 1 to 2 minutes. You'll notice it thickening and becoming glossy; this is a good sign!
Spread the fudge mixture evenly into the prepared pan, smoothing it out with a spatula. This step is crucial, as it ensures that your fudge sets uniformly.
Now, take your toasted pecans and sprinkle them on top of the fudge. Press them lightly into the fudge to adhere, making sure they are evenly distributed.
Cover the pan with plastic wrap and chill in the refrigerator for at least 2 hours, or until firm. Patience is key here; letting it set properly will give you the best texture.
Once set, remove the fudge from the pan using the foil overhang. Place it on a cutting board and slice it into squares. The squares can be as big or small as you like, depending on your preference!
Finally, store any leftovers in an airtight container. They can last up to a week in the refrigerator or up to a month in the freezer. Enjoy your delicious Pecan Pie Fudge!
