Recipe by Suzy
"Walnut flecked fudge made with real maple syrup instead of chocolate -- sweet, creamy and delicious"
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I don't know if this is a joke, but I didn't think it was funny, after spending over $10.00 on ingredients and it turned out like taffy. I even thought I made a mistake when cooking it, and recooked it to firm it up, and ended up with a rock-hard taffy stuck pan. Apparently SUZY does not know what fudge is! DO NOT MAKE THIS RECIPE!
Is this a joke? I tried to make this recipe and it came out like taffy! A big gooey mess! I followed the recipe and used a candy thermometer to reach the right temp. I did nothing wrong and wasted all these ingredients! Is the recipe wrong is something missing? What a waste of time and money!!
Maple fudge is hard to make, that's for sure, but this recipe will work as it's close to one I've made. I went through a lot of maple before getting it right.
The recipe I've used is 2 cups maple syrup (not pancake syrup), 1/2 cup light (table) cream, and a pinch of salt. That's it.
You have to get the temperature high enough, near 240F. Coating the side of the pan with butter will help prevent boilover. Don't stir it while it cooks.
Remove the pan from the heat and let it cool to 110F. Don't stir.
Using a wooden spoon mix for about 3-4 minutes. If you don't mix it enough it won't set up, and if you mix it too much it will seize in the pan, becoming a hard mass almost instantly. I've erred both ways. It will look less glossy when it's ready.
Turn the fudge into the pan and let it sit. And that's it. I think maple fudge is harder to make than other fudges. There is a lot less room for error with this recipe, so if you're not just fiddling around for fun (and you'd be upset if you lost a few dollars worth of syrup) then try something more likely to succeed.
I have to agree with the last review. My mother and I made this fudge and it came out like taffy. Something is definitely missing. I would strongly recommend that you do not use this recipe unless you want a batch of goo you can't use.
I followed the advice of a previous poster and added 1 cup granulated sugar and it was delicious! I made some for Christmas goodie bags and brought the leftovers for Christmas dinner and everyone went crazy over it. Interestingly, I came upon a candymaking book from the 1950's or 60's which has this original recipe without the granulated sugar. That makes me want to try it withoug the sugar but based on the reviews I think I'd just be wasting 2 cups of nice Grade B syrup. When I find the book again I'll compare the directions and see if that's where the problem is.
This recipe will work if you add 1 cup of white sugar. Follow the rest of the recipe and it is good. I tried this today and it failed the first time. I saw people mention sugar and I reheated my bad batch, added 1 cup of white sugar, let cool to 110f and then beat with wooden spoon until well mixed. Let cool and it set up perfect.
Actually, I think she forgot to list the 1 cup of white sugar that is needed. I have seen almost the exact same recipe(several places)...excepting that it also requires 1 cup of sugar and 1 tbsp flour.
I haven't tried either recipe...but will try it using the sugar. If it works out well, I will post the other recipe.
I followed another reviewer's suggestion and added a cup of white sugar (I skipped on the flour. Flour in fudge???). Anyways, it came out spectacular! I couldn't have been more pleased! I am so glad I took a chance with this recipe (with the missing ingredient: an added cup of sugar, of course!).
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 35
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