Prep 20 mins
Cook 25 mins
Classic maple Fudge recipe. Very rich, very sweet and not hard at all so long as you use a candy thermometer.
- Line an 8 inch square pan with nonstick foil and spray with cooking spray.
- Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
- Remove pan from heat; with an electric mixer, beat in butter and vanilla.
- Continue to beat on high power for 8 to 9 minutes, or until thickened, light ion color and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm about 25 minutes then cut into squares.
We just tried this today,usign evaporated milk.......sadly it did not work as it is liquid.
Fantastic recipe. Wanted to celebrate some amber maple syrup from Pennsylvania. Used the version with cream. Followed exactly and it came out perfectly delicious.
Will post it on our blog www.donachyblog.wordpress.com.
I made this for my husband for Christmas, and he loved it. I followed the recipe, using cream and omitting the nuts. I also beat it by hand after because I didn't want it to dry out. I beat it for about 10 minutes. It was smooth, sweet and creamy. My husband said it's the best maple fudge he's had. Thanks.