Creamy Fudge Spread
Creamy Fudge Spread
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Creamy Fudge Spread

15 MIN
15 MIN
2 H 15 MIN
four 125-ml (1/2-cup) jars



  1. Place the cream, maple syrup, brown sugar, sugar, corn syrup and salt in a heavy-bottomed saucepan and bring to a boil, stirring until the sugar dissolves. Set a candy thermometer in the centre of the saucepan (for example, hanging off a wooden spoon) and simmer over medium heat, without stirring, until the thermometer reads 110°C (230°F). Remove from the heat. Add the chocolate and vanilla but do not stir.
  2. Place the saucepan in a cold-water bath. Let cool, without stirring, until the thermometer reads 45°C (115°F), about 15 minutes.
  3. Remove the saucepan from the water. Using a wooden spoon or an electric mixer, beat vigorously until the mixture turns pale, 1 or 2 minutes.
  4. Pour into 4 sterilized 125-ml (1/2-cup) jars. Cover and refrigerate for 2 hours. Keep refrigerated.
  5. Include an attractive knife or spreader with your gift.
  6. Serve at room temperature.


This recipe doubles perfectly.


  1. I am not sure what I did wrong, but the color did not turn pale, and is too liquid to use a knife. It tastes great, but disappointed in the outcome. Any tips would be appreciated.

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