Maple Pecan Fudge - cooking recipe

Ingredients

3/4 cup pecans (chopped)
2 cups brown sugar (packed)
1 cup whipping cream
1/2 cup pure maple syrup
2 tablespoons butter (cubed)
1/4 teaspoon baking soda
1 teaspoon vanilla

Preparation

Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil.
Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside.
Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda.
Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil.
Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes.
Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours).
Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes).
Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.