Pecan Fudge

Pecan Fudge 4 cups pecans whole 1 1/2 cups sugar 1 1/2 cups packed dark brown sugar 1 cup heavy cream 3 tbsp dark corn syrup 1 stick butter 2 tsp vanilla extract 1 tsp maple extract Preheat your oven to 350, and prepare a baking sheet by lining it with aluminum foil. Place the pecans on the baking sheet and toast them in the oven for about 10 minutes, stirring halfway through. Remove from the oven and allow the pecans to cool. Once cool, coarsely chop the pecans and set aside. Prepare a 9x9 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. In a saucepan, combine the brown and granulated sugars, the cream, and the corn syrup over medium heat. Stir until the sugars dissolve, insert a candy thermometer, and bring to a boil, stirring occasionally. Allow the mixture to boil, stirring frequently, until it reaches 238 on the candy thermometer. Once at 238, remove the pan from the heat and stir in the butter, maple and vanilla extracts, and chopped pecans. Stir the fudge vigorously with a wooden spoon. Stir constantly until the fudge loses its shine and holds its shape. It is done when it comes together and forms a ball on the bottom of the saucepan. The beating process should take about 10-15 minutes. I have done this with the paddle on my mixer because if you do not stir long enough you will not have good results. Once the fudge holds its shape, pour it into the prepared pan and smooth it into an even layer. Refrigerate the fudge to set it, for at least 1 hour. I like to place a whole pecan on top after I cut it.