Maple Fudge

Method

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1. Butter a 20 cm square tin and line it with parchment paper. Have a candy thermometer ready.

   Mark done

2. Put the maple syrup, cream and salt in a deep, heavy saucepan over medium heat. Stir until the mixture is smooth and comes to a boil. The mixture will foam up, so keep the heat medium and stay close.

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3. Boil, without stirring, for 15 to 18 minutes, until the thermometer reads 112°C. Take the pan off the heat and add the butter without stirring.

   Mark done Start 15 min timer

4. Let the fudge cool undisturbed for 40 minutes, until it has cooled to about 43°C.

   Mark done Start 40 min timer

5. Beat with a wooden spoon for 5 to 8 minutes, until the fudge thickens, loses its gloss and begins to hold its shape. Stir in the nuts, if using.

   Mark done Start 5 min timer

6. Quickly scrape it into the tin and smooth the top. Leave to set for 2 hours, then lift out and cut into 36 squares.

   Mark done Start 2 hr timer

Chef’s Tips

• Use a deep, heavy pan of at least 3 litres. Maple syrup and cream foam up a long way as they boil.
• Cool the fudge to 43°C before beating. Beaten hot, it forms large sugar crystals and turns gritty.
• Beat until it loses its gloss. If you stop while it is still shiny, it will not set.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• A cup of tea
• Coffee
• Toasted walnuts

Storage & Reheating

Keep in an airtight container at room temperature up to 1 week, layered between parchment paper. Freeze for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.