Originally published in the Today’s Parent January 2017 issue. Photo by Erik Putz.
Maple FudgeBy Chatelaine
This three-ingredient fudge is rich, creamy and pretty easy to pull off.
- ½ cup maple syrup
- ¼ cup 35% whipping cream
- 1 tbsp unsalted butter
- Combine maple syrup, cream and butter in a medium saucepan set over high. Boil, without stirring, until temperature reaches 235F on a candy thermometer or until mixture turns dark amber, 6 to 8 min. (Tip: If you have a candy thermometer, use it. Precision is key in candy making.)
- Very carefully pour hot mixture into a medium bowl. Using an electric mixer on medium speed, beat mixture until crumbly, about 3 min. Roll mixture into a ball with your hands.
- Place ball on a piece of parchment paper. Lay another piece of parchment overtop. Using a rolling pin, flatten ball into a ¼-in.-thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. Remove top layer of parchment and use cookie cutters to cut out shapes. Refrigerate until ready to eat.
Nutrition (per serving)
- 10 g,
- 4 g,
- 5 mg.