Introduction: Maple Fudge!!
Do you like Maple? Do you like fudge? Why not put it together? This is a simple, easy, and rich concoction of deliciousness.
- Candy Thermometer
- Large Saucepan
- Loaf Pan
- Stick of Butter
- Maple Syrup
- Heavy Whipping Cream
Begin by greasing the loaf pan with butter, and then line the pan with parchment paper. Allow the parchment paper to overhang on all sides. Then use a clip to keep the parchment paper in place. Put this to the side.
Pour in 540 milliliters of maple syrup into the large saucepan. Bring the maple syrup to boil over medium heat. Then let it simmer for 5 minutes.
After the full 5 minutes of simmering, add 1 cup of heavy whipping cream to your syrup.
Without mixing!!! Allow your mixture to simmer until it reaches exactly 236 degrees Fahrenheit on the candy thermometer. This should take about 20 minutes. (Also do not let the candy thermometer come in contact with the bottom of your pan)
As soon as your mixture reaches 236 degrees Fahrenheit, completely remove the pan from its heat source. Then add 3 tablespoons of butter to the mixture, but do not stir. Let the mixture cool for exactly 8 minutes.
After the 8 minutes, you'll want to beat your syrup with the electric mixer at medium speed for about 5 minutes, or until the sugar mixture gets thicker, lighter, looses most of its sheen, and starts to show signs of crystalization. (it should look more like bright peanut butter)
Pour and spread the mixture directly into the loaf pan after beating. Then bring your fudge into the fridge to set for 3-4 hours.
When taken out of the fridge, you must take the fudge out of the loaf pan and onto a large plate or cutting board. (if it does not come out easily use a knife to push the sides in, and then pull the parchment paper up) Then cut the fudge into long rectangles and then small squares.
Now it is ready to eat! Enjoy! :)