Maple Fudge Recipe

[Amber Gold]

I was at Bellows Falls over the weekend and had the opportunity to try maple fudge. The ingrediant list is maple syrup, cream, butter, and nuts. Does anyone have recipe for making fudge with these ingrediants?

Thanks

[maplefrank]

yes i have tried this recipe.......i used our own jersey cream.........i would like to try another recipe now.......

[whalems]

Can you post the recipe or is it top secret?:rolleyes:

[maplefrank]

boil syrup and cream to 236, add nuts and stir like cream........thats how i have been doing it........

[whalems]

thanks!!;)

[ziggy]

how much syrup and how much cream? sounds awsome!

[maplefrank]

i think its 2 cup syrup 1 cup cream......

[unclebuck]

the recipe sounds to easy what type of cream and after you cook to 236 do you just pour into a dish? Would like to try this

[maplefrank]

i stirred it until it was creamy..

[Amber Gold]

I found a similar recipe as stated above. I wonder if the butter which was listed in the ingrediants is just to coat the pan. Once I get more syrup, I'll be making a batch.

Do you use heavy cream?

What's the going rate for maple fudge?

[maplefrank]

i just used cream from our jersey milk.........don't know if u call that heavy????

[Jim Brown]

Gentlemen; ;Just and FYI the fudge Maplefrank has so graciously posted here works like a charm.just finished a batch and it turned out SWELL!! Just remember to let it cool to about 135 before you stir

Thanks Maplefrank

Jim

[maplefrank]

glad it worked......

[Amber Gold]

Got syrup now and maple season's over so now I have time to make it and I cannot wait. Does it matter what grade of syrup you use...darker for more flavor or do you need lighter for the invert sugar?

[MaineMapleLady]

Do you need to refridge or not?

[Amber Gold]

We made a batch of the fudge and let me tell you it is something good. We put it in the stand mixer and put it on medium speed for about 30 min. and couldn't get any sugar crystals to form. I had some cream in the fridge and added two teaspoons of it to the fudge and within 2 min. I was there. Put it into an 8x8 pyrex pan and put it in the fridge to harden up. Hopefully this turns into a good seller.

I let it cool down to 80F. Can I still get it to work at a higher temp. and get good results? I found it was pretty stiff at this temp.

Thanks for the recipe and directions.

[red maples]

The 2 recipes I have tried I am not crazy about. the one used 2 cups sugar to 1 cup maple + butter and cream, this one came out too creamy didn't set up enough not enough maple flavor.

The second one was 2 cups syrup to 1 cup sugar, butter, cream. this one was very grainy good flavor but almost like maple candy and had a good maple flavor. I do like the butter in it though that gives it a nice rich flavor.

So I am gonna try the 2 cups syrup to 1 cup cream see how that one works out!!!???

[red maples]

There it is....this is the recipe!!! Thanks Maple Frank...Wow this is good nice and creamy.

[valleyman]

I was just poking around the internet after work and I came across this recipe. Sounds similar to Maple Frank's

Here's the link:

http://www.maplesyrupworld.com/pages/Maple-Fudge.html