Maple-Pecan Fudge

2 T. unsalted butter, plus more for pan

2-1/2 C. pure maple syrup

pinch salt

1/3 C. light corn syrup

1 C. heavy cream

1 C. (4 oz.) pecans, chopped medium-coarse

Butter an 8" square baking pan, set aside

In a small stockpot, combine the maple & corn syrups, salt & cream. Place the pot over high heat, & bring the mixture to a boil, stirring constantly. Reduce the heat to medium, & cover. Continue cooking 3 minutes more.

Uncover, and lower the heat to medium-high. Cook until the mixture registers 240° on a candy thermometer (soft-ball stage), about 25 minutes. Immediately transfer mixture to the bowl of an electric mixer.

Place butter directly on surface of mixture, and let melt. Let mixture stand until the bowl is cool enough to touch & the mixture is still very soft, about 30 minutes.

Using the paddle attachment, beat the mixture starting on low speed & increasing to medium speed, until it is thick but remains pourable- 3 to 5 minutes.

Add the chopped pecans to the fudge, and beat until combined. Pour into  the prepared pan, let stand until it becomes completely cool, turns opaque, and has set- about 6 hours. Cut into 24 squares, and store in an airtight container. The fudge is best when eaten within 2 days of being made.

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