Easy Maple Fudge

Updated: Jun 28

Makes about 36 squares


You will need a candy thermometer.


Ingredients:

...that's it!


Directions:

  1. Grease a loaf pan and then line it with parchment paper, leaving enough to grab on both sides of the pan.

  2. In a large saucepan, bring the Pure Maple Syrup to a boil over medium heat and then simmer for 5 minutes. Pay close attention as the syrup will foam up as it cooks.

  3. Pour in the heavy cream but do not stir. Bring the mixture back to a boil and then simmer until it reaches 236 degrees Fahrenheit on a candy thermometer.

  4. Immediately remove the pan from the heat and add your butter, again do not stir. Let it cool for about 8 minutes.

  5. Beat on medium speed until the mixture gets thicker, lighter and is no longer shiny. (About 5 minutes.) You should notice the syrup is just starting to crystallize. Be careful not to over-mix!

  6. Promptly pour and spread the fudge into your loaf pan. Cool in the refrigerator until it's set, about 3 hours.

  7. Lift the parchment from the pan and cut fudge into squares. Start drooling!

You can store the fudge in the fridge in an airtight container for up to 3 weeks. Enjoy!



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