Looking For Maple Fudge Recipes? Check These 4 Recipes
There is an interesting and delightful treat for all you fudge lovers out there
. These would be the maple fudge. These tasty desserts will be great for parties or for intimate gatherings with friends and family. Everyone will surely love it.
Maple Nut Fudge
2 c Fancy or Grade A Medium Amber Pure Vermont Maple Syrup
1/2 c nuts; chopped
1 tbsp butter
Boil syrup to 236 degrees. Take away from heat then place into a pan of cold water. Cool to room temperature. Stir vigorously until color begins to change, then add nuts. Pour into well-buttered 8" or 10" square pan. Cut fudge in squares while warm.
Maple & Walnut Fudge
2 c packed brown sugar
Half of a 10 oz can milk (evaporated) - not condensed!
1/2 lb butter
2 c powdered (confectioners') sugar
1 c walnuts
1/2 tsp vanilla
1/2 tsp maple flavoring (if desired)
Butter a 9x13-inch pan then set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. Inside a medium-sized saucepan, combine sugar, butter & milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!
Take out from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts then pour in prepared pan. Refrigerate until set.
Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It's thick and decadent, just like it should be. I cut this and freeze it inside a can every Christmas without a problem. Just be sure it's really well wrapped. Enjoy!
Maple Cream Fudge
1 c White Meadows Maple Syrup Amber Grade
2 c white sugar
1/2 c whole cream
2 tbsp non salted butter
1/4 tsp salt
1/2 tsp vanilla
Put sugar, syrup, and cream in a pan. Boil on med-high, stirring once every few minutes to be sure that they don't stick to the bottom of your pan. Let cool.
Add vanilla, salt & butter - beat until creamy and fudge holds its shape. Put into pan lined with foil folding over the edges and slice into squares. Cool in fridge. Enjoy!
Mix 1 part maple syrup with 2 parts melted white chocolate for an optional drizzle.
Maple Creams
1 c (250ml) pure maple syrup (use syrup labeled "Dark amber")
2 c (400g) sugar
1 c (250ml) heavy cream
2 tbsps light corn syrup
1/2 tsp vanilla extract
1 c (125g) walnut or pecan pieces, toasted
Lightly oil a 9- by 9-inch (23-by 23cm) square pan. (If you don't have a square pan this size, you could use a well- greased cookie sheet.)
Inside a small heavy-duty saucepan (about 2 quarts) mix together maple syrup, sugar, cream, & corn syrup. Fit a candy thermometer to the side of the pan then heat just until temperature reaches 236F (114C), tilting the pan to submerge the bulb, if necessary, to gauge the correct temperature.
Remove the pan from heat then transfer mixture into the metal bowl of a standing electric mixer. Submerge the thermometer in the candy mixture until it has cooled to 110F (43C), which will take a while.
When the temperature is 110F (43C), add in the vanilla and beat mixture until it just begins to thicken and loose its gloss. Over mixing will make it grainy, so keep an eye on it. Mix in nuts then spread mixture out into the square pan, patting it in flat with your (clean) hands. Let cool completely, then take out from your pan then slice in squares.
To take it out from a square pan, run a sharp knife around the inside of the pan to loosen it, then cut it in half. Use a metal spatula to pry the candy looses a bit (it will be flexible). Invert the pan a shake it to coax your maple cream candy out.
by: Jeff D McQueen
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