Maple Fudge Recipe
Servings 25 pieces
This Creamy Maple Fudge recipe is rich, delicious and downright irresistible, the perfect treat and great for gifting too.
Ingredients
- 2 cups packed dark brown sugar
- 1 cup double cream substitute whipping cream if double cream is not available
- ½ cup pure maple syrup
- 2 tablespoons butter, cut in small pieces plus more for greasing the pan, bowl and saucepan
- ½ teaspoon baking soda
- 1½ teaspoons vanilla
Instructions
- Before you start this maple fudge recipe, prepare a 7 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 large, heavy saucepan.
- Use a wooden spoon to mix together the sugar, cream maple syrup, butter and baking soda in the saucepan before putting it on the heat.
- Put the saucepan on the stove or hob over medium heat.
- Bring the mixture in the saucepan to the boil over medium heat, stirring constantly with the wooden spoon.
- Let the mixture boil, stirring frequently, until a candy thermometer registers 238°F (114°C). (Do not leave the pan unattended!) 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 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.
- Scrape maple fudge mixture 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 the maple fudge into small squares.
Notes
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Equipment
- 1 large saucepan
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