Many feel that creamy fudge is one of the best uses for our amazing Ontario maple syrup. Make this and you’ll understand why. To achieve the right texture, it is essential to use an accurate candy thermometer.
Preparation Time: 15 minutes
Cooking Time: 22 minutes
Cooling Time: about 2 hours
Makes 36 pieces
1 tbsp (15 mL) butter (for saucepan and bowl)
3/4 cup (175 mL) Ontario Maple Syrup
1 cup (250 mL) each granulated and packed brown sugars
1 cup (250 mL) 35% OntarioWhipping Cream
1 tsp (5 mL) baking soda
2 tbsp (25 mL) butter
2 tsp (10 mL) vanilla
Using 1 tbsp (15 mL) butter, generously butter heatproof bowl and sides of high-sided heavy-bottomed 4 quart (4 L) pot; set bowl aside.
In large pot, combine maple syrup, granulated and brown sugars, whipping cream, baking soda, 2 tbsp (25 mL) butter and vanilla; cook over medium-high heat, stirring constantly with wooden spoon, until boiling. Clip candy thermometer to side of pan.
Reduce heat to medium-low. Continue boiling vigorously, without stirring, until candy thermometer reaches 240°F (115°C), about 15 minutes.
Pour hot mixture into prepared bowl and set on heatproof surface. Let cool, without stirring, to 110°F (43°C), about 2 hours (bottom of bowl will feel warm, not hot). Using electric mixer, beat on low speed until thick and sheen is gone, about 5 minutes. Spread in parchment paper-lined 8-inch (2 L) square baking dish. Smooth top.
When firm, use parchment paper to lift out onto cutting board. Remove parchment paper. Cut into squares and store in covered container in a cool place for up to 2 weeks.
Nutritional Information:
1 Piece
PROTEIN: 0 grams
FAT: 3 grams
CARBOHYDRATE: 16 grams
CALORIES: 92
FIBRE: 0 grams
SODIUM: 45 mg
– Printed with permission from Foodland Ontario
