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.
- Portion size 36 servings
- Credits : Canadian Living: Holiday 2012
MethodGrease 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 facts Per piece: about
- Fibre 0 g
- Sodium 47 mg
- Sugars 14 g
- Calories 85.0
- Total fat 3 g
- Potassium 57 mg
- Cholesterol 10 mg
- Saturated fat 2 g
- Total carbohydrate 15 g
- Iron 2.0
- Calcium 2.0
- Vitamin A 3.0