Maple fudge for your Christmas candymaking fun.
- 2 1/2 cup white sugar
- 2 1/2 cup brown sugar
- 2/3 cup honey
- 2 tbsp. butter
- 1 cup of goat’s milk or whole cow’s milk
- 2 tsp. vanilla extract
- 1 cup of walnut or pecans, broken
- Mix sugars, honey, milk and butter in a heavy sauce 6 quart sauce pan.
- Stir to dissolve sugars.
- Boil with lid on for 5 minutes, over medium heat.
- Remove lid.
- Using a silicone brush and a cup of water brush down the sides of the pot to remove any residual sugar crystals.
- Do not stir once mixture has begun to boil.
- Insert candy thermometer. Cook to 240 degrees F.
- Remove from heat.
- Without stirring allow to cool to 110 degrees F.
- This process can be sped up by placing pot in a sink of cold water.
- Watch the temperature carefully.
- While mixture is cooling prepare a 10 x 14 glass pan, by buttering sides, corners and bottom.
- Once the mixture has cooled to 110F, add the nuts and the vanilla.
- Begin to beat the mixture with a wooden spoon or a hand beater.
- This will encourage the formation of fine crystals that give fudge its characteristic texture.
- Beating too soon will cause large sugar crystals to form and for the fudge to seize. Waiting until it reaches 110F will ensure that only fine crystals form.
- As you beat the fondant, the colour will lighten and the fondant will become glossy.
- Pour it into the pan as it begins to stiffen, but before it gets too stiff.
- Spread it out and let it get firm.
- While it is still warm, cut it into squares.
- Allow to cool completely.
You can change the fudge flavours by adding melted chocolate, espresso power, different flavouring extracts, or different nuts at the stage where the fudge has cooled to 110F. The key to success is to allow it to cool to 110F undisturbed and then beat it well, pouring it just as it begins to stiffen.