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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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A rich creamy white fudge, with a wonderful warm, velvety flavor from real maple syrup. I like to very lightly toast the pecans to add a rich nuttiness to the flavor. Ingredients:
4 tbsp. unsalted butter, softened |
3/4 c. pure maple syrup |
1 1/2 c. half-and-half |
3 c. sugar |
3 tbsp. light corn syrup |
2 tsp. vanilla extract |
1 1/2 c. roughly chopped pecans |
Directions:
1. Line an 8-inch square baking pan with parchment paper that extends over the sides. Coat the paper with 1 TBSP. of the butter; set aside.
2. In a 3-quart heavy-bottomed saucepan over low heat, cook the maple syrup, half-and-half, sugar, corn syrup, and salt until the sugar is dissolved (about 5 minutes), stirring constantly with a long-handled wooden spoon.
3. Bring the mixture to a boil over medium heat, then brush down the sides of the pan with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Place candy thermometer in the pan and cook the mixture without stirring until it registers 238 degrees F on the thermometer (about 15 minutes).
4. Remove the pan from the heat, remove the thermometer from the pan, and place the thermometer in warm water to cool. Sprinkle a large baking sheet with high sides with cold water and immediately pour the mixture onto the baking sheet. Do not scrape the bottom of the pan.
5. Dot the surface of the mixture with the remaining 3 TBSP. butter. Let the mixture cool on the baking sheet until it registers 110 degrees F on the thermometer, about 15 - 20 minutes.
6. Transfer the mixture to the bowl of a stand mixer, add the vanilla, and with the paddle attachment, beat the mixture until it thickens and loses its shine (5 to 10 minutes).
7. Add the pecans and mix until they are blended in, about 30 seconds.
8. Turn the fudge into the prepared pan. Use your fingertips to even the top and to press the fudge into the corners of the pan. Place the pan of fudge on a cooling rack and let it set completely at room temperature, 1 to 2 hours.
9. Remove the fudge from the pan by lifting out the parchment paper. Invert the fudge onto a cutting board, peel the paper off the back of the fudge, and reinvert the fudge. With a large chef's knife, cut the fudge evenly into 1-inch squares.
10. To store, layer fudge between waxed paper in an airtight container for up to 10 days at room temperature or 1 month in the refrigerator. The fudge is best served at room temperature.
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