Give the Taste of the Adirondacks This Holiday Season with Maple Fudge

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.

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