![]() Once it’s set, you can slice it up and tuck it into Christmas cookie boxes or just set it out for some sweet snacking.Īnd snacking is easy to do. The fridge is all you need but if something went awry and it’s not setting up, you can pop it in the freezer to set it completely. Go ahead and chill it until it’s firm, which should take about an hour. Stir in some chopped walnuts and pour the whole thing into a pan lined with foil or parchment.Īnd then add some more walnuts on the top, of course. It should thicken enough that it creates ribbons when you lift up your whisk. The mixture will start to crystallize and change but you want to keep beating until the candy loses its sheen and starts to lighten in color. Then, transfer the mixture to the bowl of a stand mixer and start beating with the whisk attachment. Once you’ve reached 248☏, pull the pot off the heat and stir in some butter and vanilla. It should take seven or eight minutes to reach this stage. If you have a thermometer, you can go by the temperature alone. If the mixture forms a ball that you can hold between your fingers but still squish with pressure, you’ve reached firm ball stage. This is called “firm ball” stage and you can test to see if you’re there by dropping a small bit of the mixture into a glass of cold water. Once it reaches 248☏, you want to pull it off the heat. Once the mixture has come to a boil, attach your candy thermometer to your pan and keep an eye on it. You’ll also need a candy thermometer, but if you happen to drop yours on the floor and break it during the fudge-making process like I might have done with mine here, there are ways to get by, which we’ll talk about as we go on. You’ll get that into a saucepan and bring it to a boil. To start, you’ll need maple syrup, sugar, heavy cream, and a pinch of salt. I’ve seen (and experimented with) a few recipes that were all maple but maple syrup behaves differently than sugar in candy making so a method that combines the two ended up providing more reliable results. It was one of those moments when you kick yourself for not trying something sooner - so much lost time without maple fudge! But we can lament or we can get to making it, and believe it or not, it’s pretty easy to get to that sweet and nutty maple delicacy so you never have to be without it again. I wish that that day had a more interesting story to go with it, like maybe I was visiting Quebec or Vermont and bought some at a country store that was known for it… but really it was just that a friend handed me a piece that they had made on some average day during some average holiday season. Luckily I now have a sugar thermometer so I was able to use both methods to test it.For most of my life thus far, when I thought of fudge, I thought of one thing - chocolate - but that all changed the day that Maple Walnut Fudge walked into my life. A mere 5 degrees later and you get the firm ball stage, used for caramel. The ball becomes a pancake after a few moments when removed from the water. The soft ball stage is when can drop the sugar syrup into cold water and it will form a soft, flexible ball. I wasn’t aware that boiled sugar goes though different stages at different temperatures, depending what you are making. The only hard part is knowing when it has reached 116C, which is soft ball stage. Making the fudge is actually quite easy, the ingredients are just boiled in a pan. I decided to make a vanilla fudge and add some walnuts that I had in the cupboard. ![]() It seemed like an omen, I needed to try it for myself. Recently I have seen a number of other bloggers making fudge and very successfully as well. To me it always seemed to be an arcane art that required mystic incantations and sugar thermometers. There is something about the sweet taste and the crumbly texture that makes me want to eat it. I love fudge, it is one of those sweets that I just can’t resist. ![]()
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