Maple fudge

This is a classic receipt for dense candy-shop fudge. An accurate candy thermometer is the secret to success for achieving the right texture. 

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INGREDIENTS

 

2 cups packed brown sugar

1 cup 35% whipping cream 

1/2 cup Fulton's Organic Maple Syrup

2 Tbsp. butter, cut in small pieces

1 tsp. baking soda (approximately)

1 tsp. vanilla

 

INSTRUCTIONS

 

Grease side of a heavy saucepan.

Add sugar, cream, Fulton's Organic Maple Syrup, butter and a pinch of the baking soda. Cook over medium heat, stirring constantly with a wooden spoon until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda. 

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Boil, without stirring, until candy thermometer reaches 238F (114C) or soft-ball stage (when 1/2 tsp of syrup is dropped into very cold water it forms a soft ball that flattens when removed from the water), about 8 minutes.

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Immediately pour into a greased wide bowl, without scraping pan clean. Let cool on rack to 100F (38C), 1-2 hours. 

 

With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. 

 

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

Enjoy!