Makes 36 pieces
- 1 can (12 ounces) evaporated milk
- 3 cups light brown sugar, packed
- 1 1/4 cups (2 1/2 sticks) butter, chopped
- 1 cup powdered sugar
- 2 tablespoons pure Maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon liquid smoke
- 1 1/2 cups pecan halves, roasted and roughly chopped
- Kosher Salt, to taste
- Line and butter an 8-inch square baking pan or silicone pan with baking parchment, allowing the parchment to extend over sides of pan
- Mix the evaporated milk, brown sugar and butter in large saucepan. Bring to boil on medium-high heat, stirring constantly. Reduce heat to medium-low; simmer, stirring frequently, until mixture reaches 236°F on a candy thermometer (soft-ball stage). (Be patient- this will take about 30 minutes. Also DO NOT leave it unattended!)
- Remove from heat and pour into the bowl of a stand mixer. (Careful! The sides of the bowl will become VERY hot)
- Add the icing sugar, maple syrup, vanilla extract and liquid smoke and beat together with on low speed. Increase speed to medium; beat until thickened and smooth.
- Remove the bowl from the stand mixer and fold in the chopped pecans. Spread evenly in prepared pan. Sprinkle the top of the fudge with kosher salt to your taste. (I usually use 2 good pinches, evenly sprinkled)
- Refrigerate at least 1 hour or until firm. Use baking parchment to lift out of pan onto cutting board.
- Cut into 36 squares and enjoy!
- If stored at room temperature this will keep for up to a week in an air-tight container, if stored in the fridge it will last for up to two weeks