Thursday, December 15, 2011
You know I can never do things the shortcut way. And I had a whole bunch of maple syrup in the house from a trip to Vermont a while back -- real maple syrup, not the fake Aunt Jemima stuff. So I couldn't just use one of those fudge recipes with chocolate chips in it, or marshmallows, oh no. I had to make candy from scratch, boil sugar and create fudge.
This came out pretty tasty, but I think I overbeat it a little, 'cause I was paranoid about not beating it enough -- it was a little on the firm side, a little leaning toward maple candy instead of creamy maple fudge. I'd try making it again, though, and just stop beating it a little sooner.
Adapted from a recipe on Food.com
1 1/2 c maple syrup
Scant 1 3/4 c sugar
1 tbsp corn syrup
2/3 c heavy cream
1/4 tsp salt
1/4 c butter, cut into pieces
1 tsp vanilla
1 c chopped walnuts
1. Line an 8-by-8 pan with foil, then liberally grease/butter/spray the foil.
2. Place the maple syrup, sugar, corn syrup, cream and salt in a decent-sized saucepan. Stir or whisk together, then put the spoon/whisk away -- you won't need it again.
3. Get the butter and vanilla ready in a small dish or cup. Get the walnuts all measured out and ready, too. Once you start this, you don't want to be fumbling for ingredients. Get the mixer out, too, and a really big mixing bowl, so you don't have to stop and get them out later.
4. Put your saucepan on medium to medium-high heat and place a candy thermometer in the pan. Bring the mixture to a boil and drop the heat so it's just high enough to stay at a boil. Cook until the thermometer reads 238 degrees (or soft-ball stage -- an extra degree or two won't kill you, though any more than that might).
5. Turn off the heat, let the pan sit a second, then pour the contents into the bowl. Add the butter and the vanilla, then start to beat the mixture. Beat until thickened and lighter in color and no longer glossy.
6. Stir in the nuts and spread in the prepared pan. Let sit until cooled.