Maple Fudge

This is rich fudge and should be enjoyed by eating small quantities at a time. Keep in the refrigerator in an airtight container for up to a week. On occasion, I have placed the fudge into the freezer and it keeps well for a few weeks. When ready to eat, place into the fridge to thaw prior to eating.

EQUIPMENT

Hand Mixer
Candy Thermometer

INGREDIENTS

2 cups 100% Pure Maple Syrup
1 cup 35% Cream
3 tbsp Butter unsalted

DIRECTIONS

Line a loaf pan with parchment paper, leaving a bit of an overhang on both the long sides. This will make it easy to remove the fudge from the pan once the fudge is set and ready for eating.
In a large pot, bring the maple syrup to a boil over medium heat; simmer for 5 minutes. ( It is important to not multi-task now, it’s very important to pay close attention to the boiling process because it can rise to the top of your pot, if not careful)
After 5 minutes, pour in the 35% cream; without stirring bring the mixture back to a boil and then let it simmer until it reaches 236 degrees Fahrenheit on a candy thermometer, which should take approximately 30 minutes. (Remember to stay close, as the mixture can rise high in the pot during this boiling step and/or the syrup can overheat and burn in your pot)
As soon as the mixture reaches that temperature, remove the pan from the heat source. Next add the butter to the mixture but do not stir it in
Let the mixture cool for 8 minutes. (Once my timer rings after 8 minutes of cooling, I carefully pour this mixture into a large bowl to protect my pot because I don’t want to scratch it while using the hand mixer. It is not a necessary step to take and one must be extremely careful doing this to prevent getting scolded)
Beat with an electric mixer on medium speed for 5 minutes, the sugar mixture gets thicker, lighter, loses its sheen and starts to show signs of crystallization.
Immediately transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, minimum 3 hours.
Lift the fudge from the pan and cut into small squares with a sharp knife. This is rich fudge and should be enjoyed by eating small quantities at a time.
Keep in the fridge in an airtight container for up to a week. On occasion, I have placed the fudge into the freezer and it keeps well for a few weeks. When ready to eat, place into the fridge to thaw prior to eating.

NOTES