I often make fudge over the holiday season but, of course, it’s a seriously tasty treat all year round. Last year I discovered a new to me recipe for Maple Fudge on the Canadian Living website. Being Canadian as well as British, I have a soft spot for anything maple flavoured, so I decided to include the recipe in some holiday baking fun with my Goddaughters, Lotte and Kimi.
The results were delicious. Of course, you have to be very careful making any kind of candy with little ones as the hot mixture can be very dangerous. Kimi and Lotte helped me mix the ingredients together off the heat and then took turns carefully stirring the mixture whilst I held the saucepan. When the mixture got close to the boil, I took over for safety reasons, keeping the kids away from the hot mixture until it had cooled to a safe temperature once again.
Be sure to use real maple syrup, the kind made from maple sap (NOT Aunt Jemima or ‘pancake syrup’) to make Maple Fudge. The recipe does take a long time to make and there is a fair amount of waiting around, so it’s a great rainy day activity, as long as you’ve got other things planned to fill in the waiting time. We watched a movie and played some games in between recipe steps.
I followed the recipe from Canadian Living almost exactly but did change the method round a bit. I also prefer to use a smaller pan for the recipe (7 inch instead of 8 inch) as it made the fudge easier to cut and serve. Maple Fudge makes a great holiday gift or hostess gift all year round. We loved this recipe and certainly won’t wait for the holidays to make it again!
- 2 cups packed dark brown sugar
- 1 cup whipping cream
- ½ cup pure maple syrup
- 2 tablespoons butter cut in small pieces
- ½ teaspoon baking soda
- 1½ teaspoons vanilla
- Prepare a 7 or 8 inch square baking dish or cake pan, lightly buttering the sides and lining the bottom with parchment or greaseproof paper.
- Butter a large heat proof bowl and set aside.
- Butter the sides of a heavy saucepan.
- In the saucepan off the heat, mix together the sugar, cream maple syrup, butter and baking soda.
- Bring the mixture in the saucepan to the boil over medium heat, stirring constantly with a wooden spoon.
- Boil, stirring occasionally, until a candy thermometer registers 238°F (114°C). This is the soft boil stage and can also be judged by dropping about a half teaspoon of the mixture into very cold water. The syrup should form a soft ball that flattens when it is removed from the water.
- Pour the mixture into the greased wide bowl you prepared earlier. Place the bowl on a rack and let cool in a safe place to 100°F (38°C). This will take about 2 hours.
- Transfer the mixture to the bowl of an electric mixer and beat in the vanilla.
- Continue to beat the mixture at medium high speed for about 7 more minutes until it is lovely and thick and most of the gloss has disappeared.
- Scape into the buttered, parchment lined baking dish or cake pan, smoothing the top.
- Place the pan on a rack and allow to cool thoroughly.
- Chill in the fridge before cutting into small squares.
If you enjoyed this recipe, you may also like Apple Pecan Cake with Maple Glaze.