Go Back

Pecan pie fudge

Course Snack
Cuisine American
Keyword freezer fudge, maple pecan fudge, pecan butter fudge, small batch fudge
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Servings 12 pieces
A small-batch fudge with maple syrup, pecan butter and cinnamon, set in mini muffin liners. Keep it chilled or frozen and serve cold.

Ingredients

  • 1/2 cup (120 ml) maple syrup
  • 1/3 cup (85 g) natural pecan butter (pecans only)
  • 1/2 teaspoon ground cinnamon
  • 3/8 teaspoon salt
  • 1/4 cup (56 g) refined coconut oil
  • 2 teaspoons vanilla extract
  • Optional: 5 tablespoons chopped roasted pecans, and 12 pecan halves for topping

Directions

  • Line a mini muffin pan with 12 silicone or waxed liners, or use a small parchment-lined container.
  • In a small saucepan over medium heat, stir together the maple syrup, pecan butter, cinnamon, salt, and coconut oil. Stir nonstop to a boil, then boil for about 2 minutes until thickened (a heavy pan may need a minute or two more).
  • Mix in the vanilla and the optional chopped pecans.
  • Spoon into the liners, add pecan halves on top if you are using them, and freeze for 2 to 3 hours until firm.

Notes

Keep refrigerated or frozen; it doesn't hold up at room temperature (fine in a cooler). Contains pecans.

Nutrition

Serving: 24g | Calories: 120kcal | Carbohydrates: 8.9g | Protein: 0.1g | Fat: 9.6g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 116mg | Potassium: 30mg | Fiber: 0.1g | Sugar: 7.9g | Vitamin A: 158IU | Vitamin C: 0mg | Calcium: 16mg | Iron: 0mg

Nutrition is an estimate per serving from USDA FoodData Central, for 12 pieces. Brands and portions vary, so use it only as an approximation.