Tested till perfect Maple Fudge
Maple Fudge
Photography by Ryan Szulc

Maple Fudge

This classic recipe for dense candy- shop fudge will be an instant family favourite. It's essential to have an accurate candy thermometer, because if it's only a few degrees off, you may have difficulty getting the right texture. 

By The Canadian Living Test Kitchen

Source: Canadian Living: Holiday 2012

Recipe4 out of 5 based on 46 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 30 minutes
  • Total time 3 hours 30 minutes
  • Portion size 36 pieces

Ingredients

  • 2 cups 2cupspacked brown sugar
  • 1 cup 1cupwhipping cream, (35%)
  • 1/2 cup 1/2cuppure maple syrup
  • 2 tbsp 2tbspbutter, cut in small pieces
  • 1 tsp 1tspbaking soda, (approx)
  • 1 tsp 1tspvanilla
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Preparation

Grease side of heavy saucepan.

Add sugar, cream, maple syrup, butter and pinch of the baking soda; cook over medium heat, stirring constantly with wooden spoon, until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda.

Boil, without stirring, until candy thermometer reaches 238°F (114°C), or soft-ball stage (when 1/2 tsp syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 minutes. Immediately pour into greased wide bowl, without scraping pan clean. Let cool on rack to 100°F (38°C), 1 to 2 hours.

With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. (Or use heavy-duty mixer with paddle attachment and beat at medium-low speed for about 8 minutes.)

Immediately scrape into parchment paper–lined 8-inch (2 L) square baking dish; smooth top. Let cool on rack. Lift out onto cutting board; cut into squares.

Nutritional Information Per piece: about

cal 85 g pro 0 total fat 3g sat. fat 2g
carb 15g dietary fibre 0g sugar 14g chol 10mg
sodium 47mg potassium 57mg

% RDI:

calcium 2 iron 2 vit A 3
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