Maple Nut Cream Fudge By Freda
Easier than it Looks.
MAPLE NUT CREAM FUDGE
1 cwhite sugar
1 cbrown sugar
1 cheavy cream/whipping cream
1/3 creal butter ( not margarine)
1/4 cmaple syrup
·pinch of salt
1 tspmaple falvoring
1 tspvanilla extract
1 cchopped walnuts or pecans
How to Make Maple Nut Cream Fudge By Freda
- READ ENTIRE DIRECTIONS BEFORE STARTING THIS RECIPE. Follow EXACTLY.
Line Pan with Foil & Butter well. Set aside.
Add White & Brown Sugars, Butter & Cream, Maple Syrup & salt into Heavy Saucepan.
Place over Medium Heat, Stir all the while Bringing to a boil.
Lower Heat, Continue to stir Slowly as Mixture cooks. After Timing & cooking for 7 Min, Test by pouring a small amount into some Cold Water. you want it to Form a Soft ball (235-240ºF) (112-116ºC)
or use Candy Thermometer, to soft ball stage @ 235-240ºF (112-116ºC)
You Might need to cook this for another minute or two. REMOVE FROM HEAT.
- Add Nuts, Vanilla & maple flavoring, and start Stirring. Keep Stirring . . .
It takes about 14-15 min for the Fudge to cool & thicken.
- Pour into 9 X 10 Buttered Dish.
Let the fudge sit for 10 min, after removing from the heat, & allow this to cool slightly, this will reduce the stirring time.
- INFORMATION TIPS:
SOFT BALL STAGE; 235-240ºF (112-116ºC)
Is used for; Fudge, Fondant, Creams, Penuche, Maple, etc:
When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.