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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Maple Fudge Recipe

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This recipe for Maple Fudge is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
2 cups packed brown sugar
1 cup whipping cream (35%)
1/2 cup pure maple syrup
2 tbsp. butter, cut in small pieces
1 tsp. baking soda, (approx.) (optional)
1 tsp. vanilla
Directions:
Directions:
Grease side of heavy saucepan.

Add sugar, cream, maple syrup, butter and pinch of the baking soda; cook over medium heat, stirring constantly with wooden spoon, until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda.

Boil, without stirring, until candy thermometer reaches 238?F (114?C), or soft-ball stage (when 1/2 tsp syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 minutes. Immediately pour into greased wide bowl, without scraping pan clean. Let cool on rack to 100?F (38?C), 1 to 2 hours.

With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. (Or use heavy-duty mixer with paddle attachment and beat at medium-low speed for about 8 minutes.)

Immediately scrape into parchment paper–lined 8-inch (2 L) square baking dish; smooth top. Let cool on rack. Lift out onto cutting board; cut into squares.

 

 

 

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