I've added a few new photos to the side bar and over the next day or two I'll add recipes to go with the photos.
Thought I would start with a recipe to go with the Maple Cream Fudge.
Another family favourite. I don't use a candy thermometer when I make fudge. I just do the soft ball or hard ball test by drizzling a little of the mixture into cold water.
Home Cookin Chapter: Recipes From Thibeault's Table
Maple Cream Fudge
=================
1 cup white sugar
1 cup brown sugar
1 cup cream (I use Heavy cream/whipping cream)
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
Add the two sugars, butter and cream, maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.
Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.
To make Caramels instead of fudge
1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla
Cook to almost the hard ball stage.
Let cool slightly, stir and then pour into butter pan or mini muffin
tins.
This is ONE of you "Hall Of Famers"..
ReplyDeleteI even emulated the way you put it in the dish..
Control C:)again..
It's simply mouth watering.
Mmmmmm! Every time I see these pictures, I start drooling. Perfection!!
ReplyDeleteBeautiful, creamy looking fudge. This reminds me of a fudge my grandmother made years ago. Thanks for the lovely memories.
ReplyDeleteAwesome and the recipe is simple. Beautiful Cream Fudge.
ReplyDeleteI love maple fudge! My Dad used to make it when I was a little girl. Each year we went through the long, yet rewarding process of making our own maple syrup! Yum!
ReplyDeleteThis looks so good! I've never had maple fudge but can't wait to try it!
ReplyDeleteThis looks absolutely decadent. I don't usually like fudge, but I'll eat this in a heart beat.
ReplyDeleteThat fudge looks so creamy and good! Great way to enjoy some maple!
ReplyDeleteThis looks so awesome and I would love to have a piece of fudge AND a caramel right now! I will be making this recipe with the new syrup we just bought! Yum!
ReplyDeleteI definitely need to make this. Do you use unsalted or salted butter? I usually assume salted unless otherwise told, but just checking! :)
ReplyDeleteI love your site. I'm gonna have to make all these recipes you have!!!
I don't think I could figure out the soft and hard ball thing without a thermometer. Do you know the actual temperatures for both recipes? Thanks! These look great.
ReplyDeleteThese fudge are awfully mouth-watering! And would keep me busy in the kitchen, again.I think this would be just perfect for my kids who are crazy for it!
ReplyDeleteHi - I was searching for a maple fudge recipe on foodgawker and found you. Forgive me, it's late - but how much of the walnuts do you put into the fudge - I want to make this for my Christmas trays. Thank you. Bookmarked your site to read more later!
ReplyDeleteAndrew's Mom, I toast the walnuts first and add anywhere from 1/2 to 3/4 cup. I never actually measure.
ReplyDeleteYou might also like this fudge made with white chocolate.
http://thibeaultstablerecipes.blogspot.com/2009/06/walnut-and-white-chocolate-fudge.html
When making this fudge with the condensed milk, are all other directions the same (besides the addition of the extra maple syrup)? You do use real maple syrup in this, correct?
ReplyDeleteAngelynn, The condensed milk is a substitute for both the cream and the one cup of white sugar. The Maple syrup is increased to one cup. I use REAL maple syrup.
ReplyDeleteEverything else, including the cooking instructions remain the same.
Ann
Hi, I made this fudge yesterday and it's still quite runny and it won't set to a solid. Any ideas as to what happened? (Regardless, it tastes great!)
ReplyDeleteKoko, my guess is that you either didn't cook it quite long enough, to the soft ball stage, OR, it needed to be beaten a little longer. You can feel the fudge thickening up and getting ready to set. That is when you pour it into a buttered dish. I hope you will try it again.
ReplyDeleteAnn
Made the fudge today. Delicious!!!! Thanks for the recipe.
ReplyDeleteThanks for the feedback. I'm glad that you liked it. You might also like the Walnut and White Chocolate version.
ReplyDeleteValentines Day is coming up and I'm going to make 4 or 5 batches to give as gifts.
Thanks for the recipe!!
ReplyDeleteIt's the BEST fudge I've ever made!!
Big hug
Luca
Hi Ann
ReplyDeleteI hope you find this.
Do you make Penuche? I don't think it's maple fudge but looks similar. I remember we used to make it so often when I was a teen. That was a ...umm...very long time ago, and I'm not having much luck finding a recipe.
S, I don't have a recipe for Penuche but my friend Lori of All That Splatters does. I'll ask her to sure her recipe.
ReplyDeleteAnn
Thanks for the recipe!
ReplyDeleteI have tried twice in a row to make this fudge. I used whipping cream as this is what I had in the house. Both batches flopped. Could this be why? Maybe it's time for a thermometer....
Thanks! Beautiful site.
Anonymous, I'm sorry that you are having a problem with the fudge recipe.
ReplyDeleteI also use heavy whipping cream so that isn't why it isn't working for you. Maybe if you tell me how it flopped. Did it not set? Or was it to hard and grainy?
Let me know and I'll try and help.
Well, I was searching for a recipe to make maple fudge using real maple syrup and came across your blog. I tried your recipe tonight...I followed your recipe exactly, with the one exception of upping the maple to 1 cup. I just cannot express how really really good it is. Generally, I don't eat much candy and I am not all that fond of maple, but...it is the BEST fudge I have EVER had, hands down. Thank you so much for a truly great recipe. P.S. the recipe was really easy to follow, too. ~:o)) Cheers and good cooking, Gillian
ReplyDeleteTried your recipe. Both times, fudge did not seem to set very firm. Used a candy thermometer, cooked fudge to 238 degrees, let it set about 10 minutes & stirred for about 5 minutes. I let it set up over night, but still it seems a little too soft & difficult to cut into pieces. Any ideas on how to improve?
ReplyDeleteRich, I'm sorry that the fudge didn't set up for you. It was probably related to not beating it sufficiently. You can't really make fudge by "time". It is more of a feel or visual thing. I use the cold water test to determine soft ball stage. When you are stirring the fudge, you are looking for not just thickness but for when the mixture starts to lose its shine. Just as it starts to go dull is the time to pour into the buttered dish.
ReplyDeleteI hope you will try again. Practice does make perfect when it comes to fudge.
Happy Holidays
Ann
We've just poured the fudge into the buttered pan, it looks wonderful. The texture does seem to be a tad grainy, hopefully this will subside as the fudge finished setting. If not, what did we do wrong?
ReplyDeleteHi,
ReplyDeleteI tried the Creamy Maple fudge recipe and it did not set. The top settled abit but under neath has not and I have left it over night. I did not beat the ingredients with an Electric Beater. I constantly stirred it coud this be one of the reasons why? I am going to try to put in the fridge to set.
Please let me know what I did wrong.
Thanks,
Patti
This looks and sounds delicious! And what an easy recipe for fudge, thanks for sharing :) - Cathy Pieroz at Ray White Alexandra Hills
ReplyDeleteThanks so much for this recipe. My son is doing a heritage fair today on Maple Syrup and is taking in the finish product for anyone with a sweet tooth to try. I will be making this again. Real GOOD!
ReplyDeleteThanks so much for the recipe. My son is doing a heritage fair project on Maple Syrup and is bringing in the fudge for anyone to try that has a sweet tooth. It's real GOOD!
ReplyDeleteA lot of people are asking if you can fix fudge that doesnt set, and the answere is yes. Just put the pan in the oven to melt down and then pour into sauce pan and reboil for about 10 min. It worked for me.
ReplyDeleteat what temp in the oven? ...i'm going to try 350 bc you probably won't be on tonight to answer...lol
DeleteAnyone who has problems with the setting of this fudge is doing it incorrectly. You should follow the instructions, such as "soft ball stage", and whisking until almost firm. Then it will be perfect everytime. It is absolutely delicious! Creamy. My Dad said, "that's it, you did it", meaning I re-created a childhood memory for him. Thank-you!
ReplyDeleteJust made your maple fudge, can't wait for it to cool!
ReplyDeleteI followed the directions exactly and my ingredients never did thicken. What did I do wrong? So disappointed. I was making this for my daughter at college. :(
ReplyDeleteI can only guess that your fudge either did not reach softball stage, or you did not beat it enough before pouring into buttered dish. Fudge is one of those things that some people have trouble making. For some it does take a little practice. I hope you will try again.
Delete~Ann
Great recipe my only suggestions was that 14 to 15 minutes to thicken was quite a lot and maybe if u could verify what size dish you used mine was to big and the fudge ended up being pretty thin, but overall a success!
ReplyDeleteTheresa, thank you for your comment. So many seem to have problems making fudge, that I timed each step to try and make it easier. The timing will vary depending on ingredients, weather, etc.. But it gives a starting point for those that are having trouble. I use a small pyrex shallow loaf pan. It measures 9" X 5" X 1 3/4". Perfect size if you like your fudge thick.
ReplyDelete~Ann
Great recipe! I got a few tips from a site for "Flawless Fudge" and the 2nd batch was AMAZING. Have you ever doubled the recipe? I need to be able to make a lot at one time so I can gift it. Please let me know if doubling will work or if I need to adjust some things. Thank you
ReplyDeleteGreat recipe! Got tips on how to make flawless fudge from another site and my 2nd batch was AMAZING!!! I need to double the recipe but I know that doing so doesn't always work. Have you tried this? Please let me know. Thank you dearly :)
ReplyDeleteI don't see why you couldn't double the recipe. Usually though when I'm making a lot for gifts, I just make single batches, but I cook two at a time. Glad you liked the recipe. ~Ann
Deletedoes this need to go in the fridge to set
ReplyDeleteIt will set up quicker if it is refrigerated. But it doesn't have to be refrigerated to set up.
ReplyDelete~Ann
When you say one can of milk, is it a 5 oz or a 12 oz? I have moth in my pantry. I'm embarking on a fudge-y adventure, and maple was one of the 'requested' kinds I make! Thank you for a great looking recipe (wont lie - I might omit the nuts! I'm awful.)
ReplyDeleteAre you making the Maple Fudge using the alternative version? Instead of heavy cream a can of sweetened condensed milk? I've only seen Sweetened condensed milk in Canada in one size cans - 300ml. Which I believe is about 10 ounces. Hey, nothing awful about leaving out the nuts. It will be just as good. Enjoy!!! ~Ann
DeleteI made the alternative version. I cooked it after boiling for 15 mins. before I successfully got a "soft ball." After cooling for 10 mins., I beat it at high speed with my hand mixer for 10 mins. It was the consistency of a soft caramel or a thick fudge sauce before heating. I poured it into a 9x9 wax paper lined glass square dish. It's now in the fridge. The beaters and bowl remnants were delicious! I am confident that it will set beautifully. By the way, in the US, a can on sweetened condensed milk is 14 oz.
ReplyDeleteA can of sweetened condensed milk in the US is 14 oz. I cooked the mixture over low/medium heat for 15 mins. after boiling when I finally successfully got a good "soft ball." I let it cool for 10 mins. then beat it at high speed with a hand mixer for 10 mins. It is the consistency of a soft caramel or fudge sauce in a jar. I poured it into a 9x9 square glass dish lined with sprayed waxed paper. The remnants on the beater and in the bowl were delicious! I am confident it will set nicely!
ReplyDeleteI used 3/4 cup of each type of sugar and 3/4 cup of maple syrup. After it reached the soft ball stage, I let it rest until it was possible to touch the surface with my fingers without sticking, and the temperature was warm. I could comfortably touch the side of the pot. Then I beat it with a mixer for only a minute or so before it started getting a matte sheen. Finished. And the most excellent maple fudge i've ever had. Thank you so much.
ReplyDeleteNow that is the kind of comment I love to receive. Thanks Ama. I"m glad you liked it.
Delete~Ann
I used 3/4 cup of each sugar and 3/4 cup maple syrup. It was the best maple fudge i've had. Thank you so much.
ReplyDeleteThis is my standby fudge every year after we boil off some maple syrup. Today I tried half maple syrup and 1/2 BIRCH syrup which we also made today. It has a slightly deeper "earthy" taste, and is absolutely delicious.
ReplyDeleteI make this fudge every year- it is the best! I've gone off script by using maple and BIRCH syrup which we tap and make ourselves- and it turned out yummy again! I also used all brown sugar in the recipe, and everything from coffee cream to heavy cream.
ReplyDeleteI've been making candy my whole life, and this is such a great, simple and elegant old fashioned fudge.
this is my first time making fudge. it is a thin syruppy liquid i poured into cold water and it dissolved i followed the recipe exactly. it didnt say anything about whisking it just said to slowly stir which i did but i noticed in the comments u said to whisk well. i cooked it for a long time if anything to long cause it almost taste burnt like now. if you could help me i would appreciate it. am i supposed to let it come to a boil then immediatly lower heat add vanilla and whisk hard?
ReplyDeleteChris, I'm not sure I understand. Are you talking about adding a little of the cooked mixture in cold water to test for the soft ball stage?
ReplyDeleteYou need to bring the sugars, cream and butter to a boil and then lower the heat and simmer until a little bit of the mixture, forms a soft ball when spooned into cold water. That is how you test for the soft ball stage. You can also use a candy thermometer. Once it reaches this stage, you remove the pot from the stove, add the vanilla and you can either beat the mixture until it starts to cool and thicken, or just let it cool for ten minutes and then beat (I use a wooden spoon), and when the fudge starts to lose its gloss and thicken it is time to pour into a buttered dish.
I made this recipe. This fudge is absolutely delicious and the texture is amazing.
ReplyDeleteThank you so much for the recipe !
Glad that you liked it. Enjoy!!
Delete~Ann
I use this recipe to make a birch/maple blend fudge- it's absolutely delicious and I've used it for the past 4 years.
ReplyDeleteThanks for keeping it published!
Thanks Byrne, Like the idea of your birch/maple blend.
Delete~Ann
Hello! I I made this following the recipe, and it turned out pretty good! That is to say, I've never done any type of fudge or candy-like things, so thank you so much for sharing this! The only modification was that when it was time to add the vanilla I did add a bit more of male syrup to the mixture. The texture was great and so was the flavour! I let it sit a bit on the butter dish (which I covered with some parchment paper before so it would be easier to remove) and then put it in the fridge to let it set faster.
ReplyDeleteI've never made fudge before and since we're having some at our wedding I thought it was a good idea to make some from scratch. My fiancee, Matt, is chowing down on this fudge in the kitchen right now, but it definitely wasn't as easy as you think to get it perfect.
ReplyDeleteI made and successfully botched about 9 batches. From runny, to caramel, to burnt, lets just say I did it all. Invested in two candy thermometers and both times they were off. My first candy thermometer was off about 15 degrees and my second is still off but helps me get a general idea of where I am in cooking, but now I guess you can say I'm relying more on the look of it and smell.
So for any one making this fudge, which let me say is AMAZING, after you get it right, here are some tips
1. get to know the soft ball stage really well and the difference between it and the hardball stage. Don't rely on the thermometer. Look up some videos on the soft ball stage and it'll help.
2. Use REAL maple syrup. Don't you dare use table syrup. Not the same thing. Trust me, I tried it. My fiancee ran out to get more maple syrup and came back with table syrup because real maple syrup is expensive. I botched 3 batches by using it. It just doesn't work in fudge recipes that need real maple syrup.
3. Do follow the author's advice and let it cool for a bit after you take it off the heat. If you're looking for temperatures, I take it off once it gets to below 150 degrees Fahrenheit. I try and let it sit till it cools more but putting the pot (once it cools to below 150) in a lukewarm to cool water bath. It helps cool it down a bit more.
If you start stirring right away you may set off a horrible chain reaction which causes your fudge to be grainy. You may say you like grainy fudge like I did the first few times when I made it, BUT once you make creamy fudge you'll never want grainy fudge again.
4. Your arms will be tired after stirring but do not skip this step. Stirring once it has cooled is essential. You'll know when it's about to set but look for a definite change in thickness. It won't be goopy anymore.
5. I let mine sit on the counter for a few hours and then covered it and put it in the refrigerator overnight. Don't put it right into the fridge to cool it down from the soft ball stage. The process needs to involve cooling it slowly.
5. Have fun. After 9 awful fudge batches, I finally did my happy dance in the kitchen. It takes a lot of patience but the end result with this recipe is really great fudge.
Happy fudge making.
Glad you hung in there Matt O. I've never been a fan of grainy fudge. Love the creamy smoothness of this fudge. I've always made my fudge by the water test for soft ball stage. Never depended on the thermometer.
DeleteAnn
Awesome recipe! After making it, I tried to make it dairy-free substituting coconut milk and coconut oil and it turned out just as perfect! Thank you for sharing a great recipe!
ReplyDeleteThis is the first (and only) fudge that I have been able to make that came out ok. The flavor is delicious, but the texture is a little grainy. A little on the dry side, but I will still eat it, lol.
ReplyDeleteI am using the alternate recipe (with condensed milk), and while your recipe says it takes about 7 minutes to get to soft ball stage, it takes me at least 30 minutes. I have tried this on 3 different kitchens,I have the proportions exactly as you have them (1 cup brown sugar, 1/3 cup butter, 1 cup maple syrup, 1 can eagle condensed milk, pinch of salt, 1,5tsp of vanilla at the end), have 2 different thermometers and I am doing soft ball tests to be sure.
So I have no idea how you can have it at soft ball stage in 7 minutes using medium heat.
David, I'm sorry that you had a problem with the fudge. The seven minutes (approx) is after the mixture comes to a boil. Fudge timing is never exact. I always use the cold water to test for the soft ball stage. That works better for me than using a thermometer. I'm surprised that you found the texture grainy. I'm not a fan of grainy fudge. I've always found this fudge to be smooth and creamy.
Delete