So I know that I said I would be adding recipes to this website no stop, well I lied I kind of suck a sticking with things but anyways here is a recipe for homemade fudge I made for everyone at X-mas time!
Maple Cream Fudge
Combine sugars, cream, butter, salt and maple syrup into a sauce pan.
Bringing ingredients to a boil.
Cooling process, pour mixture into a kitchen aid standing mixer for a faster cool down.
Whip mixture till fudge is no longer glossy, stop mixing when candy becomes harder to paddle.
No longer glossy, (add icing sugar if mixture is still to thin and not thickening.)
Old Fashioned Maple Fudge
- 1 cup white granulated sugar
- 1 cup brown sugar
- 1 cup 35% whipping cream (heavy cream)
- 1/3 cup butter
- 1/4 cup pure maple syrup
- 1 tbsp vanilla
- pinch of salt
- 1/4-1/2 cup icing sugar
- Combine sugars, cream, butter, salt and maple syrup into a sauce pan.
- Place over medium heat, and bring to a boil.
- Lower temperature and continue to stir, let mixture cook out.
- To test fudge mixture after about 7 mins pour a little bit into cold water.
- You want it to each the soft ball stage, so it will actually look like a little ball sinking to the bottom of the glass.
- Remove from heat after it reaches this stage and add in your vanilla about 2 teaspoons worth.
- It will take about 10-15 mins for fudge to cool and thicken up, I like to use my kitchen aid standing mixer with the paddle attachment to beat the fudge into the consistency I like. Watch for your mixer starting to slow down. The mixture will get harder, once fudge starts becoming hard to stir turn off kitchenaid, if mixture is not stiffening up add stiffed icing sugar and continue mixing.
- The pour mixture into a buttered dish, then refrigerate.
If fudge mixture ends up being to runny, slowly add sifted icing sugar until you get the right consistency. Consistency should look like the last picture.