Maple Cream Fudge Recipe 45 Food

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 WALNUT FUDGE

Steps:

• Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
• Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
• Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into buttered 13x9 inch baking pan.
• (I used a square casserole) Cool until firm.
• Cut into squares.
• Makes about 50 pieces Makes a nice, creamy fudge!

MAPLE FUDGE

Steps:

• Combine all ingredients except the nuts in a medium saucepan.
• Simmer slowly, stirring until sugar dissolves.
• Continue cooking mixture, stirring occasionally until it reaches soft ball stage or a temperature of 236°F Cool without stirring to a temperature of 110°F or until mixture feels warm.
• Beat until thick, add nuts and pour into buttered pie pan.
• Allow to set.

SPICY MAPLE FUDGE

Steps:

• Line an 8- by 8-inch baking pan with parchment paper. In a cast-iron pot with a candy thermometer attached, bring the brown sugar, granulated sugar, butter, evaporated milk and salt to a boil over medium heat, stirring constantly. Keep stirring until the thermometer registers 240 degrees F (the soft-ball stage). Remove from the heat and allow to cool to lukewarm.
• Add the maple syrup and vanilla. With a hand mixer on low, mix in the powdered sugar; keep mixing until the white of the powdered sugar is gone. Using a silicone spatula, continue mixing for 5 minutes until the mixture is smooth, creamy and pale. Fold in the pecans. Scrape the mixture into the prepared baking pan. With the silicone spatula, flatten and smooth out the mixture. Lightly dust with cayenne pepper. Set aside and allow to cool for at least 2 hours.

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.

SILKY MAPLE NUT FUDGE

Steps:

• Butter a 9x13 pan.
• Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan.
• Bring to a full rolling boil, sitrring constantly, over medium heat,cook for 5-6 minutes, remove from heat.
• Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until marhsmallows are melted.
• Pour into prepared pan, on top of fudge, place nut halves in rows spacing bout 1/2" apart, press into fudge.
• Refrigeratate until firm, cut into squares with 1 nut per piece.

MAPLE FUDGE

Steps:

• Put maple syrup and milk in heavy saucepan.
• Boil to the soft ball stage, or about 235 degrees on the candy thermometer.
• Remove from heat and let cool for a few minutes.
• Beat until mixture is creamy.
• Add nuts.
• Pour mixture into 8 inch buttered square pan and spread out evenly.
• Let cool until firm.
• Cut into pieces.
• Store in airtight container in a cool place.

MAPLE FUDGE

Steps:

• Grease an 8-inch square baking dish.
• In a heavy 3-quart saucepan, combine maple syrup, sugar, half& half, and corn syrup.
• Heat to boiling over medium heat, stirring jut until ingredients are combined.
• Cook maple mixture, without stirring, to 236F on a candy thermometer (softball stage).
• Remove fudge mixture from heat; stir in butter and beat with an electric mixer until candy is lighter in color and just starts to feel thick.
• Fold nuts into fudge and pour into a greased pan.
• Cool to room temperature on a wire rack.
• Remove fudge from pan and break into pieces or cut into 36 squares.