pecan pie fudge;
Molassess and maple fudge topped with roasted pecans on a pie crust
Oven Temp: 400°
Servings: 20
Print Recipe
Pin Recipe
Ingredients
- 1 pie crust, scratch or frozen
- 1½ cup pecan halves, chopped
- ¼ cup molasses
- ¼ cup light corn syrup
- 1/3 cup evaporated milk
- 3 cup white chocolate chips
- ½ cup brown sugar
- 1 tsp vanilla
- 1-2 tsp maple syrup
Instructions
- If using a flat pie crust, line a 8”x8” (or 9”x9”) baking dish with foil, spray it with cooking spray and then place the crust into the bottom of the pan. If using a deep dish frozen pie crust, keep refrigerated/frozen until use.
- Coarsely chop pecans and place on a baking sheet to toast in the oven. After approx. 1 min, @ 400° open the oven and gently shake the pan. Pecans are ready as soon as you can smell them. Remove from oven to rest.
- Bake pie crust for 10-12 minutes until golden at the edges.
- When the crust is removed from the oven, begin heating the fudge ingredients: In a saucepan, melt corn syrup, molasses, evaporated milk, white chocolate chips, and brown sugar until combined. Turn off the heat and stir in the vanilla and maple syrup.
- Pour fudge over the crust and let cool until firm.
Notes
Can substitute dark karo corn syrup for molasses + light karo corn syrup, if desired
Did you make this recipe?Mention @bestwithchocolate or tag #bestwithchocolate!