This Maple Fudge is a creamy, sweet treat that combines the smooth flavor of maple syrup with a rich, melt-in-your-mouth texture. Perfect for maple lovers, each piece of fudge has a touch of vanilla and a hint of cinnamon for a warm and delicious twist on traditional fudge.
INGREDIENTS
- Maple syrup: 2 cups, lending authentic maple flavor and sweetness to the fudge.
- Heavy cream: 1 cup, adding creaminess and richness to the texture.
- Dark brown sugar: ¾ cup, for depth of flavor and a hint of molasses.
- Butter: 2 tablespoons, melted into the fudge for a smooth finish.
- Salt: 1 pinch, balancing the sweetness and enhancing the maple flavor.
- Chopped walnuts (optional): ⅔ cup, for added texture and a nutty flavor.
- Vanilla extract: 1 tablespoon, for warmth and depth in the fudge.
INSTRUCTIONS
- Step 1: Prepare the Baking Pan
- Line an 8x8-inch (20x20 cm) baking pan with waxed paper, then butter the paper lightly to prevent the fudge from sticking.
- Step 2: Start the Fudge Mixture
- In a medium saucepan over medium heat, combine the maple syrup, heavy cream, and dark brown sugar. Stir occasionally as the mixture heats up, bringing it to a gentle boil.
- Step 3: Boil Without Stirring
- Once the mixture starts boiling, avoid stirring. Continue boiling until it reaches 240°F (116°C) on a candy thermometer, allowing it to thicken to the perfect fudge consistency.
- Step 4: Add Butter and Salt
- Remove the saucepan from the heat and add the butter and salt without stirring. Let it cool down undisturbed until the mixture reaches 105°F (41°C).
- Step 5: Finish the Fudge
- Stir in the walnuts and vanilla extract, then beat the mixture until it loses its gloss and becomes slightly grainy.
- Step 6: Pour and Set
- Pour the fudge mixture into the prepared pan and spread it evenly. Allow it to cool to room temperature, then cut into squares and store in the refrigerator.
Serving and Storage Tips
- Serve the maple fudge at room temperature for the creamiest texture and best flavor.
- To store, place the fudge squares in an airtight container and refrigerate for up to one week. For longer storage, freeze for up to 3 months.
- If gifting, wrap each piece in wax paper or place them in mini paper cups to keep them from sticking together.
Helpful Notes
- If you don’t have a candy thermometer, you can test the fudge’s readiness by dropping a small amount into cold water. It should form a soft ball when it’s ready.
- For an extra flavor boost, add a pinch of cinnamon or nutmeg to the fudge mixture before boiling.
- To create a softer, creamier texture, avoid overbeating the mixture once you add the walnuts and vanilla extract.
Tips from Well-Known Chefs
- Chef Anna Olson: Recommends using high-quality pure maple syrup for the best flavor and aroma in maple desserts.
- Chef Ina Garten: Suggests using a heavy-bottomed saucepan for even heating, which is crucial for achieving a smooth fudge texture.
- Chef Martha Stewart: Advises cooling the fudge gradually to prevent crystallization, resulting in a creamier finish.