Yields:
32 Servings
Difficulty: Easy
Prep Time: 35 Mins
Cook Time:
35 Mins
Total Time:
1 Hr 10 Mins
I get a very nostalgic feeling when I think of fudge. I watched my grandmother make all kinds of fudge over the years with such ease, and every time it came out so delicious, smooth, and creamy. I have tried, and had many failed attempts over the years at making fudge, so I decided to give it a try again when given this recipe. I am completely amazed at how easy it was to make. It is absolutely every bit as delicious as the fudge my grandmother used to make. It is smooth and silky, and the toasted pecans gave it the perfect crunch and texture, as well as elevating the flavor. The sea salt gives it the perfect sweet and salty balance we all look for in a snack. Give this a try, you will be so glad you did!!
Ingredients
Adjust Servings
Instructions
- Lightly butter a loaf pan and push parchment paper along the bottom and up the long sides. leave it hanging over some, so you can pull the candy from the pan when finished. *OPTIONAL* - If you want to toast the nuts you want to use, also have them ready as well. I toasted my pecans on 350* for 10 minutes.
- In a 4 quart saucepan, pour in your maple syrup, corn syrup, and cream. Place your candy thermometer to the side but not touching the bottom of the pan.
- Place the saucepan over medium moderate heat. Stir constantly until mixture begins to boil.
- After the mixture begins to boil, stop stirring and allow the mixture to continue cooking until it reaches 234* F. (soft ball stage)
- Remove from heat, and without stirring pour the mixture into the bowl of a stand mixer. Do not scrape the mixture out, just use what falls out into the bowl on its own.
- Cool the mixture to lukewarm. 110*F.
- Beat with the paddle attachment, on low speed until the candy loses its gloss and thickens. It will become lighter in color.
- Stop the mixer and fold in the nuts and the extract.
- Pour mixture into the prepared pan and smooth it out to cover the surface. *OPTIONAL* I sprinkled a little sea salt on the top before placing in the refrigerator.
- Place pan in the refrigerator for 2-3 hours. Remove and cut into 1 1/2 to 2 inch pieces.