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| Recipe Archive > Cakes & Biscuits > |
Fabulous Maple Syrup & Walnut Fudge
(Makes 40 pieces)
This creamy melt-in-the-mouth fudge makes a pretty gift wrapped in cellophane and personalised with a home made gift tag and your own choice of ribbons.
The recipe uses Whitworths granulated sugar and maple syrup, the sap of the Canadian maple tree. When you buy it you will notice that it comes in various strengths. Use the one with a deep amber colour and rich caramel taste for this recipe if you want a distinct maple syrup flavoured fudge. The fudge keeps well covered in wax paper in an airtight tin for several weeks or more, but I very much doubt it will last that long.
You will require a sugar thermometer and a tall heavy based pan with a tight fitting lid. Plus a 20cm (8in) x 20cm (8in) tin, lined at the base with wax paper or non stick parchment.
Equipment & Ingredients
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500g (1lb) 2oz Whitworths granulated sugar |
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175ml (6fluoz) pure maple syrup (one with a deep amber colour and rich flavour) |
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125ml (4fluoz) single cream |
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55g (2oz) walnuts, roughly chopped into small pieces |
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Method
Place the sugar, maple syrup, milk, cream and butter over a low heat and leave for 15 minutes stirring slowly once or twice to incorporate the ingredients. Turn up the heat to low-medium and stir gently until you are sure that all the sugar is dissolved (see Sugar Tip)
Bring the syrup to the boil and add the lid to the saucepan, leave covered for two-three minutes, then remove the lid. Add the sugar thermometer and continue to boil uncovered until the thermometer registers 116°C / 240°F (soft ball stage marked on the thermometer).
Remove from the heat and plunge the base into a bowl of cold water and leave until the sides and bottom of the pan are cool. Wipe away any crystals from the the pouring side of the bowl and pour the mixture into a shallow metal bowl.
Wash and dry the sugar thermometer and add the sugar thermometer to the syrup . Leave undisturbed until the syrup cools and registers 43-46°C / 110-115°F.
Beat for a few minutes with a wooden spoon until thick, then add the nuts. Scrape the fudge mixture into the prepared tin and press it level with your fingers. Clingfilm and leave to set for 24 hours.
Whitworths Sugar Tip
If you wish to make fudge as well as a professional confectioner, a few points are important to note. Make sure to be careful about dissolving the sugar completely before you bring it to the boil, and as it boils, brush the sides of the pan with hot water to prevent crystals, or add the lid to the pan for several minutes as stated in the recipe, this allows the hot water formed inside the lid of the pan by condensation to drip down the sides and melt the sugar crystals, and avoids making a sugar syrup that is granular or gritty in texture.
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