Maple Fudge
To a saucepan over low heat stir together the cream, sugar, maple syrup & corn syrup until the sugar dissolves. Turn heat to medium & continue cooking until mixture reaches 235(f) degrees. Do not stir.
Ingredients
- 1 cup whipping cream
- 2 cups granulated sugar
- 1/2 cup 100% pure maple syrup
- 3 tablespoons Crown Corn Syrup
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Method
To a saucepan over low heat stir together the cream, sugar, maple syrup & corn syrup until the sugar dissolves.
Turn heat to medium & continue cooking until mixture reaches 235(f) degrees. Do not stir.
Remove from heat. Add vanilla & salt. Do not stir.
Transfer the saucepan to an ice bath & let mixture cool for 15 minutes.
Transfer mixture to a stand mixer fitted with the whisk attachment & beat for 2 minutes.
Transfer fudge to a parchment lined 8-inch square baking dish & smooth to flatten using an offset spatula. Let stand for 4 hours at room temperature, until fully set.
Remove from pan, slice into squares & enjoy!
