Maple Cream Fudge Recipes

MAPLE FUDGE

Steps:

• In a large saucepan, bring maple syrup and butter to a boil. Boil for 5 minutes.
• Add cream and continue cooking until the temperature reads 118°C (245°F) on a candy thermometer*.
• Meanwhile, grease and line a square pan with parchment paper and set aside.
• Remove maple syrup and cream mixture from heat and let rest for 5 minutes.
• Using a whisk, beat for 5 minutes until thick.
• Add walnuts and pour into baking pan.
• Let cool before cutting into squares.

MAPLE CREAM FUDGE RECIPE - (4/5)

Steps:

• Add the two sugars, butter and cream, maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time. Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.

MARVELOUS MAPLE FUDGE

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

CREAMY MAPLE FUDGE RECIPE - (3.6/5)

Steps:

• 1. Combine sweetened condensed milk with maple syrup, brown sugar and butter. Cook and stir over low heat until mixture becomes a rich brown colour, about 20 minutes or until a small amount of the mixture forms a soft ball when dropped in cold water. 2. Remove from heat and stir in nuts. 3. Spread mixture into parchment paper-lined 8x8" (2 L) square pan. Cool completely and cut into squares.

MAPLE FUDGE WITH MAPLE SYRUP

Steps:

• Line an 8x8-inch baking pan with waxed paper. Butter the paper.
• Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
• Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
• Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

MAPLE CREAM FUDGE

Steps:

• Combine sugar, butter, evaporated milk and maple syrup in saucepan on stove.
• Cook and stir until it begins to boil --
• Lower heat and stir and cook for 7 minutes.or until a small drop dropped in cold water.makes a small ball.
• Remove from ehat and add 2 tsps vanilla extract.Stir for 14-15 minutes to cool and thicken.
• Sometimes it willt ake 14-15 minutes to thicken and cool.
• Pour into a buttered 9" square pan.
• Cut into squares to serve.

CHRISTMAS MAPLE FUDGE

Steps:

• In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees F (112 - 115 degrees C). Do not microwave the thermometer.
• While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.