Maple Pecan Butter Fudge

Maple fudge is that quick satisfying treat I make whenever I crave something creamy and sweet but want to stick to simple wholesome ingredients It comes together with just a handful of pantry items Then in no time you have a tray of rich melt in your mouth bites that taste like pure maple bliss

The first time I made this was for a friend who cannot eat dairy It turned out better than any fudge I had growing up and now I make it for every holiday and family gathering

Ingredients

• Pecan butter or another nut butter of choice: Brings nutty flavor and creamy texture For the best results choose unsweetened high quality nut butter that is smooth and not too gritty
• Coconut oil: Binds everything together and gives a silky firmness Opt for refined if you want a neutral taste or unrefined for a slight coconut hint
• Maple syrup: Sweetens naturally with deep toasty notes Always reach for real pure maple syrup not the artificial kind for the richest flavor

Step-by-Step Instructions

Line the Pan:

Line a small loaf pan or square cake pan snugly with parchment paper Allow the paper to hang over the edges for easy removal of the fudge later This extra step means less mess and makes slicing a breeze

Melt the Nut Butter and Coconut Oil:

Combine your pecan butter and coconut oil in a microwave safe bowl or place them in a small saucepan Using low heat either microwave in twenty to thirty second bursts stirring each time until silky or warm gently on the stove Constant stirring is key here to get a uniform consistency without any burnt bits

Mix in Maple Syrup:

Slowly stir in the pure maple syrup while the nut butter mixture is still warm and loose Use a spatula or a whisk for even mixing This is when the batter gets that glossy sheen that means it’s ultra creamy

Pour and Chill:

Pour the fudge mixture into your prepared pan tap the pan on the counter to remove any air bubbles and smooth the top with a spatula Place in the refrigerator uncovered for about one hour or until the surface feels firm to the touch The chilling lets the coconut oil solidify and creates clean slices

Slice and Serve:

Remove the chilled fudge by lifting the parchment and set it on a cutting board Use a sharp knife wiped with a warm damp cloth between cuts for the neatest pieces Serve straight from the fridge for the best texture and store any extra in an airtight container

I have always loved maple syrup and I remember my grandmother keeping a jug from Vermont for special treats The way pure maple syrup transforms simple fudge into something luscious always feels like a little celebration

Storage Tips

Maple fudge is happiest in the fridge where it stays firm and creamy Store it in a covered container for up to one week For longer storage freeze the fudge in a single layer then transfer to a bag and keep frozen for up to two months Fudge at room temperature softens quickly so serve directly from the fridge whenever possible

Ingredient Substitutions

If you are out of pecan butter almond or cashew butter both work beautifully Each brings a subtle flavor twist Peanut butter makes a more assertive treat but still delicious Always check your nut butter has no added sugar so your fudge does not get too sweet For a nut free version try sunflower seed butter

Serving Suggestions

This maple fudge shines on a holiday dessert tray or in a lunchbox as a midday pick me up For parties dust the pieces with flaky sea salt or drizzle a little melted dark chocolate on top I love to chop fudge and stir it into vanilla ice cream for an instant no churn treat

Cultural and Historical Context

Fudge is a classic North American confection often served at family get togethers and gift exchanges Maple adds a very regional twist especially beloved in the Northeast where sugaring season is celebrated every spring Blending this tradition with modern ingredients gives you a candy that is both nostalgic and fresh

Maple fudge is my go to when I want something rich yet nourishing I have brought batches of these treats to book clubs and family reunions and they always disappear with a smile

Foire aux questions sur la recette

→ Can I use a different nut butter?

Yes, any nut butter such as almond or cashew works well, but it may alter the flavor slightly.

→ How long does maple fudge need to chill?

Refrigerate for at least an hour, or until the fudge is fully set and firm enough to slice cleanly.

→ Can I substitute the coconut oil?

Coconut oil helps with texture, but refined coconut oil or even butter can be used as alternatives.

→ Is this fudge very sweet?

The maple syrup offers gentle sweetness balanced by the richness of nut butter, resulting in a mellow flavor.

→ How should I store the fudge?

Keep the fudge refrigerated in an airtight container for best texture and freshness.

→ Can this fudge be made vegan?

All listed ingredients are plant-based, making this treat naturally vegan-friendly as written.