The Adirondacks is known for delicious maple syrup, and what better time of year to celebrate this sweet treat than at the holidays? If you’re looking for a delectable treat to make for your friends and family this season, why not try this recipe for maple fudge? When you whip up a batch of this fudge, you can give your friends and family a taste of the Adirondacks under the tree this year! This recipe comes from the My Recipes website and uses just a few simple ingredients, which you’ll easily find right at Charlie Johns, including a wide selection of local, pure maple syrup.
Ingredients
- 2 cups firmly packed light brown sugar
- 2 cups granulated sugar
- 1 1/2 cups whipping cream
- 3/4 cup pure maple syrup
- 1/4 cup light corn syrup
- 1/4 cup (1/8 lb.) butter, cut into chunks
- 2 teaspoons vanilla
- 1 cup chopped toasted walnuts
Preparation
1. In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup, and corn syrup, continually scraping bottom of pan with a heatproof spatula, until sugar is completely dissolved, about 15 minutes. Increase heat to medium and bring mixture to a simmer.
2. Cook, occasionally stirring mixture and brushing down pan sides with a wet pastry brush, and watching to make sure mixture doesn’t bubble over (reduce heat if it threatens to), until mixture reaches 240° on a candy thermometer, 10 to 15 minutes. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 to 1 1/2 hours.
3. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat maple mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and turns from a shiny caramel color to pale beige, about 10 minutes with a mixer, about 15 minutes by hand. Stir in walnuts. Scrape into pan and chill until firm to the touch, at least 2 hours, or up to 1 day.
4. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.