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- 2 ¼ cups Fuller’s Sugarhouse pure maple syrup
- 1 cup heavy cream
- 3 tbsp butter
- 1 tsp vanilla
- Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both the long sides.
- In a 4-quart saucepan, bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close eye on things as the syrup will rise quite a lot as it boils.
- After 5 minutes, pour in the heavy cream; without stirring bring the mixture back to the boil (careful, it will rise again) and then let it simmer until it reaches 236°F on a candy thermometer, which should take about 20 minutes.
- As soon as the mixture reaches 236°F, remove the pan from the heat source. Add the butter to the pot but do not stir it in. Let the mixture cool for 5-8 minutes.
- Beat with an electric mixer on medium speed for about 5 minutes, until the sugar mixture gets thicker, lighter, loses its sheen and starts to show signs of crystallization.
- Promptly transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, about 2 to 3 hours.
- Lift the fudge from the pan and cut into squares with a sharp knife.
- Keep in a cool dry place in an airtight container for up to a few weeks.
Yields: Up to 36 squares