Maple Pecan Fudge

Spray an 8×8-inch square pan with non-stick cooking spray and set aside.

In a medium saucepan, combine the brown sugar, evaporated milk, and butter. Bring to a full boil over medium heat. Reduce the heat slightly and boil for an additional 10 minutes, stirring constantly. Remove from heat and stir in the powdered sugar, vanilla extract, and maple extract.

Using stand mixer or hand mixer, beat the fudge on medium speed until thick and glossy, about 3 minutes. Stir in the pecans and pour the mixture into the prepared pan.

Let the mixture cool to room temperature, then tightly cover it with plastic wrap and refrigerate until firm, at least 2 hours.

Cut into 1-inch squares and serve.