gaynel mohler Recipe

Maple-Nut Fudge

By gaynel mohler gaynel


Recipe Rating:
 4 Ratings
Serves:
36 pieces
Prep Time:
Cook Time:

gaynel's Story

I got this recipe ages ago and made it once at Christmas time. It smells wonderful and reminds me of the "maple" sugar leaf shapes My dad bought us when I was a child. You must use pure maple syrup, not maple flavored pancake syrup, to get the true authentic flavor.

Ingredients

1 1/2 c
pure maple syrup
1 3/4 c
sugar
2/3 c
heavy cream or 1 can 5 oz evaporated milk
1/4 tsp
salt
1/2 stick
unsalted butter, cubed
Find more recipes at goboldwithbutter.com
1 tsp
vanilla
1 c
chopped walnuts

Directions Step-By-Step

1
Line an 8 inch square baking pan with non-stick foil. Coat foil with cooking spray
2
Combine syrup, sugar, heavy cream and salt in a medium sized saucepan
3
Bring to boiling over medium high heat stirring. Once boiling cook 7 to 8 minutes or until mixture registers 238 degrees on a candy thermometer.
4
Remove pan from heat, with an electric mixer, beat in butter and vanilla.

Continue to beat on high for 8 to 9 minutes or until thickened, light in color and fudge loses its glossy finish
5
Stir in nuts and spread into prepared pan

Let stand until firm, about 25 minutes.

Cut into squares.

About this Recipe

Hashtags: #maple, #fudge


  • Comments

  • 1-5 of 18
  • user
    Straw's Kitchen GrandsBest - Jun 22, 2012
    you had me up until you said walnuts.....I'm allergic to them.
    will have to use pecans, almonds...etc.
  • user
    gaynel mohler gaynel - Jun 22, 2012
    It's even good without nuts doll :)
  • user
    Straw's Kitchen GrandsBest - Jun 23, 2012
    ...=;D
  • user
    Donna Cagle Donna_Cagle - Jun 23, 2012
    have you made it with splenda instead of sugar will try it
  • user
    gaynel mohler gaynel - Jun 23, 2012
    no I have not tried splenda. kind of pointless with the maple syrup.
    Maybe someone who makes alot of candy could answer that question. I only make candy during christmas and then give it all away, except for a little taste. I don't know how splenda is with boiling it to a certain temp stage.