Maple Fudge (Adapted From; Chocolates And Confections At Home With The Culinary Institute Of America)


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2 cups granulated sugar

2 cups maple syrup (preferably grade B)

½ cups heavy cream and milk

1 tsp. salt

1 tbsp. vanilla extract

2 tbsp. light corn syrup

2 cups chopped, toasted walnuts (optional)



1. Combine the sugar, maple syrup, corn syrup, cream, milk, and salt in a 4-quart saucepan. Cook over moderate heat to 236*f, stirring constantly. 2. Pour the mixture into a 9x13 in. baking pan. Leave undisturbed for 20 min. or until the mixture cools to 120*f. 3. Carefully scrape the mixture into the bowl of a standing mixer fitted with a paddle attachment. Add the walnuts, if using and mix on medium speed for about 3 min. or until the mixture thickens slightly and loose its sheen. 4. Butter a 9 in baking pan, pour in the mixture and spread out evenly. 5. Allow the fudge to crystallize for 1 hour. 6. Cut into desired size and serve 7. Store tightly covered at room temperature, or store tightly covered in the refrigerator or freezer.

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