i don't have much to say today besides that i love fudge + this fudge is the bomb. there was a time back in the 7th or 8th grade where my school took part in a fudge selling fund raiser. we went door to door selling both chocolate & maple fudge.. but by the end i had eaten more maple fudge then i sold. i think it is safe to say that was when my love for fudge began, especially pure maple. i didn't think i would be able to make a fudge as good as the fudge shops sell, but here we are. my advice before making this is to invest in a candy thermometer!!! the temperatures are very important to achieving the right texture. otherwise you may end up with a maple caramel or a grainy fudge. trust me, in the end the thermometer will cost you less then the pure maple syrup.
this recipe has been adapted from canadian living
- 2 cups brown sugar, packed
- 1 cup heavy cream
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter, cubed
- 1 pinch baking soda
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- in a sauce pan over medium heat add sugar, cream, maple syrup, butter, baking soda & salt. stir constantly with a wooden spoon until the mixture begins to boil.
- if the mixture does not foam up when boiling, add in a touch more of baking soda.
- once it reaches a boil, stop stirring & let cool until the thermometer reaches 238 degrees F [approximately 8 minutes]. this is known as the "soft-ball stage" of candy making.
- immediately pour into a greased bowl. do not stir & do not scrape the sauce pan clean. let mixture cool until it reaches 100 degrees F [approximately 1 hour].
- once mixture reaches the correct temperature add vanilla. using hand beaters or the stand mixer, beat on medium speed until the gloss disappears [approximately 8 minutes].
- scrape into a parchment lined baking dish & let cool. once fudge has set, cut into individual squares.