(c) 2009 Elizabeth LaBau, licensed to About.com, Inc.
Creamy Maple Fudge has a silky-smooth texture and a wonderful fall flavor from real maple syrup and crunchy toasted nuts. I like using pecans or walnuts in this recipe, but hazelnuts would also work well.
- 1 cup real maple syrup (preferrably "dark" or "grade B")
- 2 cups granulated sugar
- 1 cup heavy cream
- 2 tablespoons light corn syrup
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1 cup toasted walnuts or pecans, chopped
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Place the maple syrup, cream, sugar, salt, and corn syrup in a medium heavy-bottomed pan over medium-high heat. Insert a candy thermometer and cook, stirring frequently, until it reads 236 degrees F.
3. Remove the pan from the heat and pour the candy into the bowl of a large standing mixer. (Alternately, you can use a hand mixer and pour it into any large bowl.) Insert the candy thermometer and allow the candy to cool, without stirring or disturbing it in any way, until it cools down to 110 degrees F. This may take over an hour.
4. Once it reaches the proper temperature, add the vanilla and beat it with the paddle attachment of the electric mixer on medium speed. Watch it closely, and beat just until it starts to thicken and loses its gloss. If you beat it too much, it will become grainy and stiff in the bowl. Ideally it should still be stirrable when you finish beating. If you have beaten it too much, add a spoonful or two of very hot water and stir to loosen it.
5. Once the fudge is thickened but not set, stir in the toasted nuts, and scrape it into the prepared pan. Press it into a smooth, even layer and allow it to set completely at room temperature for several hours.
6. Once set, remove the fudge from the pan using the foil as handles. Cut it into small one-inch squares to serve. Creamy Maple Fudge can be stored in an airtight container at room temperature for up to a week.