Recipe by Fairy Nuff
A creamy-textured fudge submitted for Zaar World Tour 2005. Cook time doesn't include resting and cooling time.
Top Review by StickyToffee
I would classify this as penuche or brown sugar fudge, as the maple flavor didn't come through. It still is very good though. If you want true maple flavor, try one of the maple fudge recipes where they don't use sugar, just maple syrup and milk as the main ingredients.
- 3⁄4 cup pecans (chopped)
- 2 cups brown sugar (packed)
- 1 cup whipping cream
- 1⁄2 cup pure maple syrup
- 2 tablespoons butter (cubed)
- 1⁄4 teaspoon baking soda
- 1 teaspoon vanilla
Directions See How It's Made
- Line an 8 inch square baking dish with foil, leave a 1 inch overhang. Grease foil.
- Spread pecans on a baking sheet and toast in a 180C (350F) oven for 8 minutes or until fragrant. Set aside.
- Grease the sides of a heavy saucepan. Add the sugar, cream, maple syrup, butter and baking soda.
- Cook over a medium heat, stirring with a wooden spoon until the sugar is dissolved and the mixture starts to boil.
- Boil without stirring until 1/2 teaspoon dropped into cold water forms a soft ball (or candy thermometer reaches 114C/238F) - approximately 8 minutes.
- Pour into a wide-bottomed bowl and cool on rack until mixture is just warm to touch (1-2 hours).
- Using a wooden spoon beat in the vanilla, beating until very thick and most of the gloss disappears (approx 7 minutes).
- Quickly stir in the pecans and scrape mixture into prepared pan. Smooth the top. Let cool then use remove from pan and cut into pieces.