Maple Fudge (The Ultimate)
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Maple Fudge (The Ultimate)
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Maple Fudge (The Ultimate)

Preparation
10 MIN
Cooking
10 MIN
Cooling
1 H 30 MIN
Output
64 squares
Freezes

Ingredients

Preparation

  1. Line the bottom of an 8-inch (20 cm) square pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.
  2. In a heavy saucepan, bring all the ingredients except for the chocolate and vanilla to a boil, stirring until the sugar is dissolved. Let simmer without stirring until a candy thermometer placed into the centre of the pan reads 240°F (115°C). Remove from the heat and add the chocolate and vanilla without stirring.
  3. Place the pan in a water bath. Let cool without stirring for 20 to 30 minutes or until the thermometer reads 110°F (43°C).
  4. Remove the pan from the water. With an electric mixer, beat the mixture for about 2 minutes or until it is thick and loses its gloss.
  5. Immediately pour into the prepared pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Unmould and cut into 1-inch (2.5 cm) squares.
  6. Store in an airtight container. The fudge squares can be made in advance and freeze very well.

Note

Adding white chocolate to your maple fudge is the secret to creamy texture; it does not change the flavour. Just a small 1 oz (28 g) piece will do.

Comments

  1. DID NOT WORK!!!! DID EXACTLY!!!! HARD AS A ROCK!!

  2. I made this twice. first time, followed the recipe perfectly, used the candy thermometer and it went hard and crumbly, and not enough to use a 8x8 pan. Second time, followed the instructions but no thermometer, only boiled for 7 mins, taste perfect but won't harden. It won't even harden in the freezer. My friend made the receipe and hers won't harden either. What went wrong?

  3. This fudge is sooo good. Once again I have first tried it at Folk a Rama and also Festival du Voyageur. Now I can make my own. Wonderful recipes Ricardo. I love French Canadian food.

  4. Tried to make this & I guess I left it to cool to long as it turned into caramel

  5. Very good

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