Keep going! One question: I am wondering if I could make a large batch of this on my Maple Candy machine?
It turned out perfectly and so smooth.. On to batches 3 and 4 already. Michelle says: Rate This Recipe.
The reason to let the syrup cool down to 110 degrees is only so you get finer sugar crystals in the in the finished fudge. Notify me of new posts by email. Going back to my old thermometer!
Practice makes perfect, you know! Next Batch will be Caramel added. Mrs, Robertson says: I just continued boiling everything and it worked out great.
I always get Mapel Flavoring at Walmart , And not very exspensive.. Will be making more for our Christmas baking exchanges this year! November 28, 2017 at 10: This is a pure delight.Maple Fudge
I am not anywhere near Canada, but send every vacation in upstate NY, and have come to love maple in many forms. Three times a charm. What type did you use? I made this and wow it took me right back to my childhood in Quebec.
Getting the syrup to the right temperature is absolutely crucial, so be sure that you use a thermometer that you can trust, and read! I just put mine in to set…I made it with a cinnamon infused maple syrup. When I first made this recipe, it was too liquidy as well I tried putting it in the fridge still but it was just a slightly thicker creamier syrup!
I feel confident that the finished project will turn out perfectly thanks to your detailed descriptions.
This recipe is amazing.