Maple Pecan Fudge Squares

  • Preparation time: 15 minutes, plus cooling
  • Cooking time: 15 minutes
  • Total time: 30 minutes, plus cooling

Makes: 50


30g unsalted butter, plus extra for greasing
400g golden caster sugar
300ml double cream
160ml maple syrup
1⁄2 tsp flaky sea salt
100g pecans, toasted and roughly chopped


  1. Grease and line the base and sides of a 30cm x 20cm baking tin with parchment. Gently heat the sugar, cream, maple syrup and butter in a large pan until the sugar dissolves.
  2. Simmer briskly, stirring occasionally, until the mixture reaches 116 ̊C (soft- ball stage) on a sugar thermometer; alternatively place a drop of the mixture into iced water to see if it produces a soft, pliable ball. Remove the pan from the heat, add the salt and set aside for 2 minutes.
  3. Beat the fudge vigorously with a wooden spoon for 3-5 minutes until it has lost its gloss and thickened but is still pourable. Stir through the pecans and pour into the prepared tin; cool completely. Cut into small squares to serve. The fudge will keep for up to 5 days in an airtight container.