Old Fashioned Maple Cream Fudge

It’s been a while since I last blogged! I’ve experimented with many great recipes in the past year but have neglected to post them. Jayden is almost two, we have relocated again and I’m expecting a baby girl in December, so needless to say, it’s been a little hectic around here. I’m attending a baking exchange in November and decided I would experiment with fudge. This recipe turned out so good that I just had to share it with everyone. I hope you enjoy it!

Old Fashioned Maple Cream Fudge

1 cup white sugar

1 cup brown sugar, medium packed

1 cup heavy cream

1/3 cup salted butter

1/4 cup of 100% pure maple syrup

pinch of salt

2 tsp. vanilla

Directions:

Combine all ingredients together except vanilla in a medium saucepan. Place over medium heat, stirring constantly while bringing mixture to a boil. Once the mixture comes to a boil, do not stir. You will be tempted to, but do not stir. Just watch that it doesn’t boil over, adjust heat accordingly. After the mixture has boiled (constant bubbling) for 10 minutes on medium heat, test by pouring a small amount into a glass of cold water. If you can reach into the water and form a soft ball of fudge with your fingers, the mixture is ready to be removed from the heat. If not, boil for a few more minutes and test again. It is crucial that the fudge reach the soft-ball stage, if not, it will not set. Remove from heat and set pot aside for 20 minutes, do not stir.

During the boil (disregard spoon, it should not be in there)

While the mixture cools (or while it’s boiling), line a 5x5” or 6x6” baking pan with wax paper and grease underneath to help the paper lay flat, grease a little on top as well. I used olive oil but butter works well too. You might have to improvise by using a square or rectangular tupperware container if you don’t have a baking dish this small. You don’t want the pan to be too big or the squares will be too thin.

After 20 minutes (this is a crucial step, you must let the fudge cool), add two teaspoons of vanilla and start stirring. You should be able to feel the mixture thicken up after about 5-10 minutes of constant stirring. Look for the fudge to change colour from dark to light brown/tan and watch for the mixture to dull down a bit, it will loose its glossiness once the mixture starts to thicken and cool.

Once you have reached this stage, pour mixture into lined dish and pat down with buttered fingers. Don’t wait too long to pour or the fudge will set in your pot. Refrigerate for an hour or so (or as long as you can stand it). I usually check on it after 30 minutes and press down firmly to help the fudge harden. Once the fudge has cooled completely, cut into squares and enjoy!

The finished product!