Sweet pleasures
Memory
Up until she was 75, Mrs. Métivier had never successfully made fudge. What made the difference is that this recipe uses a hand mixer.
Maple Fudge
This is a creamy, melt-in-your-mouth maple fudge. It’s a real treat.
Interesting facts
What takes this to the next level is the maple syrup and maple extract.
Servings
About 20 squares
Prep time
25 minutes
Cooking time
25 minutes
Ingredients
| Ingredients | Quantitites | |
|---|---|---|
| sugar | 250 ml (1 cup) | |
| Brown sugar packed | 250 ml (1 cup) | |
| 2% milk | 125 ml (1/2 tasse) | |
| corn syrup | 30 ml (2 tablespoons) | |
| salted butter | 30 ml (2 tablespoons) | |
| cornstarch | 30 ml (2 tablespoons) | |
| maple syrup | 60 ml (1/4 cup) | |
| essence d'érable | 3 ml (1/2 teaspoon) | |
| nuts optional | To taste |
Directions
- In a large saucepan, stir together the white sugar and brown sugar.
- Stir in the other ingredients using a wooden spoon.
- Bring to a boil (be careful, the mixture will quadruple in volume). Boil for 8 minutes.
- Remove from the heat and let cool for 15 minutes.
- Using a hand mixer, beat the mixture until it loses its shine and turns a pale beige colour.
- Immediately transfer to an 8-inch (20 cm) wax paper-lined square baking dish. Allow the paper to overlap on both sides so that it is easier to unmold.
- Top with nuts before setting aside to cool.
- Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator.
- Unmold and cut into squares. Store in an airtight container.