Foods
Maple Fudge
Preparation
Cooking
Cooling
Portions
16 portionsInstructions
Ingredients
Preparation
- Add the maple syrup and butter to a large pot, ideally one with a thick bottom. Bring to the boil, reduce heat, and simmer for 5 minutes.
- Stir in the cream and continue to cook without stirring, until a candy thermometer* shows a temperature of 114 – 115° C (237 – 239° F). Be patient, as this may take up to an hour.
- Meanwhile, line a 20 cm (8 in) square pan with parchment paper and set aside.
- Remove the maple mixture from the heat and let stand until the temperature drops to 43 – 50° C (110 – 122° F). While not scalding, it will be hot so, once again, patience is required as it may take as long as 30 minutes.
- Use an electric mixer to blend the mixture for a few minutes, until it starts to thicken and become dull in colour.
- Stir in the walnuts until they are just combined and pour the mixture into your lined pan. Important: do not scrape down the sides of the pot, as this layer is often more granular than the rest of the mixture.
- Put in the fridge and let cool completely (2 – 3 hours) before removing from pan and cutting into squares.
- Store in the fridge.
*The correct temperatures—and therefore the candy thermometer—is the secret to success with this fudge recipe.
