Guest guest Posted March 8, 2011 Report Share Posted March 8, 2011 Here is the recipe, 2 c. brown sugar 1 c. white sugar 1/2 c. lt. cream 1/2 c. milk (I use 1c. of 1/2 and 1/2 cream) 2 tbsp. corn syrup Combine above ingredients and cook on medium heat until sugar dissolves Bring to boil Cover with lid and continue to boil for 1 min. Uncover and cook until the soft ball stage (235-240F) Remove from heat, add 2 tbsp. butter and 1 tsp. vanilla Cool to lukewarm without stirring (If I can touch the bottom of pot without burning feeling is enough and I put it in the fridge to speed up cooling) Don't wait too long as once it starts to really cool it thickens quickly and then hard to spread in a pan Beat with spoon until thickens and loses its gloss Can add nuts now if you want, 1/2 c. of chopped nuts, I don't though Put in a 8x8 pan, cool and cut I line the pan with parchment paper so then they are easier to remove from pan If too hard to spread because it has started to thicken too fast then I use a piece of parchment paper to press the fudge down in the pan, fudge should still be warm I also cut the fudge before it is completely cooled, easier then but may have to recut a bit when take them out of pan, but easier to do if you cut when still soft. Try not to eat the whole pan! Thermometer, mine is just a president's choice brand (grocery store chain we have here in Canada). I think it was maybe $10 but better than a glass one. I use it to test the temp. of my water for making bread too. It has a plastic casing, digital with F or C and a metal probe. I am pretty sure it was called a meat thermometer but it is very accurate and easier to read (especially if like me and have eye issues). It even has a thing at the back to open and change the battery when need be but I have had it a long time and never had to yet. I always bought a glass one before because they were cheaper but after breaking a few it did not seem cheaper anymore. I have had this one for a few years and it still works. Let me know if you like it. Enjoy, Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2011 Report Share Posted March 8, 2011 The thermometer I have is accurate and you can watch it go up as well and they are big numbers I can read, LOL!. So the maple flavour comes from the brown sugar but I have substituted some of the corn syrup for real maple syrup but did not notice a change in taste. Carolyn In a message dated 3/8/2011 12:51:18 P.M. Eastern Standard Time, kareningotham@... writes: Sounds yummy (my pancreas curses you) but where's the maple? This kinda looks like penuche.BTW, I've been using the same glass candy thermometer for YEARS and I love it, mainly because it's dead-accurate. Water boils at exactly where it should (212º F/100º C) and I also like the fact that I can watch the change in temperature. You have to be careful, though, because some of them aren't accurate. Maple Fudge Here is the recipe, 2 c. brown sugar 1 c. white sugar 1/2 c. lt. cream 1/2 c. milk (I use 1c. of 1/2 and 1/2 cream) 2 tbsp. corn syrup Combine above ingredients and cook on medium heat until sugar dissolves Bring to boil Cover with lid and continue to boil for 1 min. Uncover and cook until the soft ball stage (235-240F) Remove from heat, add 2 tbsp. butter and 1 tsp. vanilla Cool to lukewarm without stirring (If I can touch the bottom of pot without burning feeling is enough and I put it in the fridge to speed up cooling) Don't wait too long as once it starts to really cool it thickens quickly and then hard to spread in a pan Beat with spoon until thickens and loses its gloss Can add nuts now if you want, 1/2 c. of chopped nuts, I don't though Put in a 8x8 pan, cool and cut I line the pan with parchment paper so then they are easier to remove from pan If too hard to spread because it has started to thicken too fast then I use a piece of parchment paper to press the fudge down in the pan, fudge should still be warm I also cut the fudge before it is completely cooled, easier then but may have to recut a bit when take them out of pan, but easier to do if you cut when still soft. Try not to eat the whole pan! Thermometer, mine is just a president's choice brand (grocery store chain we have here in Canada). I think it was maybe $10 but better than a glass one. I use it to test the temp. of my water for making bread too. It has a plastic casing, digital with F or C and a metal probe. I am pretty sure it was called a meat thermometer but it is very accurate and easier to read (especially if like me and have eye issues). It even has a thing at the back to open and change the battery when need be but I have had it a long time and never had to yet. I always bought a glass one before because they were cheaper but after breaking a few it did not seem cheaper anymore. I have had this one for a few years and it still works. Let me know if you like it. Enjoy, Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2011 Report Share Posted March 8, 2011 Thank you very much, Beverly Maple Fudge Here is the recipe, 2 c. brown sugar 1 c. white sugar 1/2 c. lt. cream 1/2 c. milk (I use 1c. of 1/2 and 1/2 cream) 2 tbsp. corn syrup Combine above ingredients and cook on medium heat until sugar dissolves Bring to boil Cover with lid and continue to boil for 1 min. Uncover and cook until the soft ball stage (235-240F) Remove from heat, add 2 tbsp. butter and 1 tsp. vanilla Cool to lukewarm without stirring (If I can touch the bottom of pot without burning feeling is enough and I put it in the fridge to speed up cooling) Don't wait too long as once it starts to really cool it thickens quickly and then hard to spread in a pan Beat with spoon until thickens and loses its gloss Can add nuts now if you want, 1/2 c. of chopped nuts, I don't though Put in a 8x8 pan, cool and cut I line the pan with parchment paper so then they are easier to remove from pan If too hard to spread because it has started to thicken too fast then I use a piece of parchment paper to press the fudge down in the pan, fudge should still be warm I also cut the fudge before it is completely cooled, easier then but may have to recut a bit when take them out of pan, but easier to do if you cut when still soft. Try not to eat the whole pan! Thermometer, mine is just a president's choice brand (grocery store chain we have here in Canada). I think it was maybe $10 but better than a glass one. I use it to test the temp. of my water for making bread too. It has a plastic casing, digital with F or C and a metal probe. I am pretty sure it was called a meat thermometer but it is very accurate and easier to read (especially if like me and have eye issues). It even has a thing at the back to open and change the battery when need be but I have had it a long time and never had to yet. I always bought a glass one before because they were cheaper but after breaking a few it did not seem cheaper anymore. I have had this one for a few years and it still works. Let me know if you like it. Enjoy, Carolyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2011 Report Share Posted March 8, 2011 Big numbers is a definite plus! Maple Fudge Here is the recipe, 2 c. brown sugar 1 c. white sugar 1/2 c. lt. cream 1/2 c. milk (I use 1c. of 1/2 and 1/2 cream) 2 tbsp. corn syrup Combine above ingredients and cook on medium heat until sugar dissolves Bring to boil Cover with lid and continue to boil for 1 min. Uncover and cook until the soft ball stage (235-240F) Remove from heat, add 2 tbsp. butter and 1 tsp. vanilla Cool to lukewarm without stirring (If I can touch the bottom of pot without burning feeling is enough and I put it in the fridge to speed up cooling) Don't wait too long as once it starts to really cool it thickens quickly and then hard to spread in a pan Beat with spoon until thickens and loses its gloss Can add nuts now if you want, 1/2 c. of chopped nuts, I don't though Put in a 8x8 pan, cool and cut I line the pan with parchment paper so then they are easier to remove from pan If too hard to spread because it has started to thicken too fast then I use a piece of parchment paper to press the fudge down in the pan, fudge should still be warm I also cut the fudge before it is completely cooled, easier then but may have to recut a bit when take them out of pan, but easier to do if you cut when still soft. Try not to eat the whole pan! Thermometer, mine is just a president's choice brand (grocery store chain we have here in Canada). I think it was maybe $10 but better than a glass one. I use it to test the temp. of my water for making bread too. It has a plastic casing, digital with F or C and a metal probe. I am pretty sure it was called a meat thermometer but it is very accurate and easier to read (especially if like me and have eye issues). It even has a thing at the back to open and change the battery when need be but I have had it a long time and never had to yet. I always bought a glass one before because they were cheaper but after breaking a few it did not seem cheaper anymore. I have had this one for a few years and it still works. Let me know if you like it. Enjoy, Carolyn Quote Link to comment Share on other sites More sharing options...
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