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Maple Pecan Fudge Recipe

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This recipe for Maple Pecan Fudge, by , is from Prairie Life in 2009, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Sunday, June 7, 2009


2 1/4 c. sugar
1 c. whipping cream
1 c. unsweetened evaporated milk
1 c. pure maple syrup
1 Tbsp plus 1/2 tsp light corn syrup
1/8 to 1 1/2 tsp. baking soda
1 tsp. vanilla
1 c. whole pecans (or walnuts)

Prepare thermometer bath. (Prewarm a candy thermometer by placing it in a small pan of cold water and bringing it to a boil. Let simmer until you need it.)

Grease side of 5-quart saucepan with butter. Combine sugar, cream, evaporated milk, maple syrup, corn syrup and 1/8 tsp. baking soda in saucepan. Cook over low heat, stirring constantly, until sugar is dissolved, 20-30 minutes.

Increase heat to medium; heat mixture to a boil. If mixture does not foam, add remaining baking soda. Dip pastry brush in hot water from thermometer bath. Gently brush down any crystals that may have formed on the side of the pan, using as little water as possible. Insert thermometer from bath into fudge mixture. Reduce heat to medium-low while still retaining a boil. Do not stir form this point until mixture reaches soft-ball stage, about one to two hours.

Place saucepan into one inch of cool water in sink. Allow to sit without stirring 10 minutes. Add vanilla to mixture. Do not stir. Let sit until mixture is luke warm, about 110 degrees. Stir in vanilla.

Stir mixture until fudge thickens. Stir in nuts. Pour into greased 8-inch square pan. Let set slightly and score into pieces. When cool, store in airtight container.

Recipe is easily doubled and can be frozen.

Personal Notes:
Personal Notes:
This is Grandma's Fudge recipe. She said you had to use real maple syrup and real butter.

The directions seem pretty intense for time, but the end result is delicious.




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