30 minutes // let cool: 3 hours(Preparation)
|2 cups (500 mL)||packed brown sugar|
|1 cup (250 mL)||35% whipping cream|
|1/2 cup (125 mL)||pure maple syrup|
|2 tbsp (30 mL)||butter, cut in small pieces|
|1 tsp (5 mL)||baking soda|
|1 tsp (5 mL)||vanilla|
- Grease saucepan.
- Over medium heat, add sugar, cream, maple syrup, butter and pinch of the baking soda. Stir constantly with wooden spoon, until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda.
- Boil, without stirring, until candy thermometer reaches 238F, about 8 minutes. Immediately pour into wide bowl. Let cool on rack to 100F, 1 to 2 hours.
- With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes.
- Meanwhile, line an 8" square baking dish with parchment paper. Scrape the fudge into the dish and smooth top. Let cool on rack. Lift out onto cutting board; cut into squares.
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