Old Fashioned Maple Fudge

 Old Fashioned Maple Fudge

Old Fashioned Maple Fudge

Fudge is intimidating. One little sugar crystal can ruin it all. Ok now that I have you all scared, lol, it really isn’t that bad. Coating the sides of the pan with butter helps a lot. Fudge also seems to take a long time to make but you are really only messing with it about 30 minutes. There is quite a bit of rest times with it. So get over your fear and try making some fudge today!

Old Fashioned Maple Fudge
Old Fashioned Maple Fudge

Ingredients:

2 teaspoons butter to grease the pans
2 cups sugar
2/3 cup heavy whipping cream
2 tablespoons light corn syrup
1 tsp maple extract
2 tablespoons butter
maple fudge old fashioned
Directions:
Line a loaf pan with aluminum foil. Grease the side of a loaf pan foil with 1 teaspoon of butter. Now butter the sides of a heavy saucepan with the other teaspoon of butter.
Bring sugar, cream, and corn syrup to a boil over medium high heat stirring constantly.
maple fudge
Reduce heat and cook until soft ball stage or a candy thermometer reaches 238 degrees. Stir occasionally.
soft ball stage
Remove from heat and pour in extract and butter DO NOT STIR. Let cool to 110 degrees or until the bottom of the pan is cool enough to put the pan on your hand. It takes about an hour to cool be patient its important.
homemade maple fudge
With a WOODEN spoon beat the fudge fairly hard until its thick and turns a matte, dull looking

difference in beaten fudge

difference in beaten fudge

Spread into the loaf pan and let cool for 30-60 minutes.
homemade maple Slice into small cubes and store in an airtight container. I keep mine in the fridge.
maple fudge old fashioned

 

Old Fashioned Maple Fudge
Author: 
 
Ingredients
  • 2 teaspoons butter to grease the pans
  • 2 cups sugar
  • ⅔ cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1 tsp maple extract
  • 2 tablespoons butter
Instructions
  1. Line a loaf pan with aluminum foil. Grease the side of a loaf pan foil with 1 teaspoon of butter. Now butter the sides of a heavy saucepan with the other teaspoon of butter.
  2. Bring sugar, cream, and corn syrup to a boil over medium high heat stirring constantly.
  3. Reduce heat and cook until soft ball stage or a candy thermometer reaches 238 degrees. Stir occasionally.
  4. Remove from heat and pour in extract and butter DO NOT STIR. Let cool to 110 degrees or until the bottom of the pan is cool enough to put the pan on your hand. It takes about an hour to cool be patient its important.
  5. With a WOODEN spoon beat the fudge fairly hard until its thick and turns a matte, dull looking
  6. Spread into the loaf pan and let cool for 30-60 minutes.
  7. Slice into small cubes and store in an airtight container. I keep mine in the fridge.

 

Follow on Bloglovin

Get in on the conversation

BlogHer