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Maple Fudge
Preparation info
- Yield:
132
Pieces - Difficulty
Medium
Appears in
By Peter Greweling and Culinary Institute of America
Published 2007
Ingredients
| Maple syrup |
Method
- Combine the maple syrup, cream, invert sugar, and glucose syrup in a saucepan. Cook to 118°C/245°F, stirring constantly.
- Pour the cooked batch onto a marble slab. Place the walnuts, fondant, and vanilla extract on top of the syrup.
- Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, about 8 minu
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