Prep the pan: Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the parchment.

Toast the pecans: In a dry skillet over medium heat, toast chopped pecans for 4–6 minutes until fragrant, stirring often. Set aside to cool.

Combine the base: In a medium, heavy-bottomed saucepan, add maple syrup, granulated sugar, brown sugar, heavy cream, butter, and salt. Stir over medium heat until the butter melts and the mixture looks uniform.

Cook to temperature: Attach a candy thermometer to the pan. Bring to a steady boil, stirring frequently to prevent scorching. Cook until the mixture reaches 236–238°F (soft-ball stage). This usually takes 8–12 minutes, but watch the thermometer.

Cool without stirring: Remove from heat. Let the mixture cool to about 110–115°F without stirring. This cooling step helps the fudge set properly and turn silky instead of gritty.

Beat the mixture: Add vanilla (and maple extract if using). Beat vigorously with a wooden spoon for 3–5 minutes, or use a hand mixer on low, until the mixture thickens, loses some shine, and starts to hold tracks. It should look creamy and slightly matte.

Fold in pecans: Quickly stir in the toasted pecans. Work fast—once it thickens, it sets.

Pour and smooth: Scrape the fudge into the prepared pan. Smooth the top with a spatula. If you like, press a few extra pecan pieces onto the surface for looks.

Set and slice: Let it sit at room temperature for 2–3 hours, or until firm. Lift out by the parchment overhang, then cut into 1-inch squares with a sharp knife.

Serve: Enjoy at room temperature for the best texture and flavor.