Maple Fudge

[Angela Rust]

I've looked through the threads and found lots of good recipes (thank you!), but I haven't found one for maple fudge. I've tried a couple I found online but have wasted some syrup in doing so. I tried some fudge at a maple display last year at the Franklin County Fair in Malone, NY. It may have been the best maple thing I've ever tasted...but they weren't sharing the recipe! :( If anyone has a good recipe they'd like to share, I'd appreciate it. :)

Yours in Maple, Ang

[mellondome]

1 quart of syrup.. take to soft ball stage.
remove from heat.
stir in 1 1/4 cup of peanut butter
Stir until consistent color, put in mold or container. eat and enjoy!

[Run Forest Run!]

1 quart of syrup.. take to soft ball stage.
remove from heat.
stir in 1 1/4 cup of peanut butter
Stir until consistent color, put in mold or container. eat and enjoy!

That sounds REALLY good and super simple! I'm going to have a lot of fun using my syrup in all kinds of new recipes! Thanks for sharing.

[green4310]

I have had good luck with this method. Take a qt of syrup up to around 237, not critical, just don't go to candy stage. Then remove from heat and add 1/2 cup or so of peanut butter ice cream topping. I like Reeses, available at Wmart. As soon as the peanut butter is in the pan, take your portable hand mixer and beat it until all is blended. Only takes 1/2 minute os so. Happens quick. Pour out onto a buttered dish, score and you are good to go.

[Cake O' Maple]

Back when my dad was making syrup, he had some maple fudge he loved (commercially bought) but I can't remember now where he got it. He saved the package and, using the ingredient list, knowing they're listed in order according to weight, experimented to create as close as he could. Here's what he came up with:

Bob's Maple Fudge

2 c sugar, 2 c maple syrup, 1 c cream, 1/2 c corn syrup, 1/2 c butter, 3 c chopped walnuts, 2 tsp vanilla.

Combine sugar, cream, maple and corn syrups. Cook to 234 (soft ball stage). Remove from heat and add butter. Cool to 110. Beat vigorously until fudge holds its shape. Add nuts and vanilla. Beat 1 minute and turn into buttered 8x10" pan.

[Run Forest Run!]

Beth, thanks so much for sharing your Dad's version of his favourite fudge. I can just imagine how fabulous it's going to be and I can't wait to try it!

[mathprofdk]

I use a recipe on here from maplefrank: just 2 cups syrup and 1 cup cream. Heat to 243, cool to 135, then stir until creamy. I've actually been only letting it cool to around 150/160, and then I stir it in the mixer. It sometimes takes 20 minutes on medium to firm up. I've had the best luck when I'm patient and just standing right next to it. If you stir too long after it starts to firm up, it's gets almost crumbly. This is pretty much my favorite dessert in the world, though.

~DK

[Ed R]

Thanks for reminding me of Maplefranks recipe, it was wonderful last year when I made it. I'm going to make some this weekend.