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
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
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.
Reduce heat and cook until soft ball stage or a candy thermometer reaches 238 degrees. Stir occasionally.
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.
With a WOODEN spoon beat the fudge fairly hard until its thick and turns a matte, dull looking
Spread into the loaf pan and let cool for 30-60 minutes.
Slice into small cubes and store in an airtight container. I keep mine in the fridge.
- 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
- 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.
- Reduce heat and cook until soft ball stage or a candy thermometer reaches 238 degrees. Stir occasionally.
- 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.
- With a WOODEN spoon beat the fudge fairly hard until its thick and turns a matte, dull looking
- Spread into the loaf pan and let cool for 30-60 minutes.
- Slice into small cubes and store in an airtight container. I keep mine in the fridge.
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