Maple Fudge

Preparation info

  • Yield:

    132

    Pieces
    • Difficulty

      Medium

Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About

Ingredients

Maple syrup 1390

Method

  1. Combine the maple syrup, cream, invert sugar, and glucose syrup in a saucepan. Cook to 118°C/245°F, stirring constantly.
  2. Pour the cooked batch onto a marble slab. Place the walnuts, fondant, and vanilla extract on top of the syrup.
  3. Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, about 8 minu