This fudge is extremely car-mealy and is quite gooey. Fudge can be a little tough to make, and that’s probably why this batch came out more gooier than wanted. Instead of just regular syrup, I added in maple syrup to give the taste a more maple flavor.
Yield: 1 23×23 cm tin
1/2 cup butter, softened
2 1/2 cups granulated sugar
3/4 cup maple syrup
1 1/2 cup cream
1 tsp. vanilla extract
1/4 & 1/2 tsp. sea salt
In a pan, heat the butter, sugar, syrup, and cream until melted and the sugar has dissolved. Line your 23×23 centimeter tin with parchment paper.
Cook over medium heat until it reaches 116 degrees Celsius or 240 degrees Fahrenheit. I used a candy thermometer and that seems to work best, instead of other tricks to determining your fudge’s temperature. Remove from heat if the mixture is starting to boil over. For mine, it started around 220 degrees Fahrenheit.
Pour into a mixing bowl and beat in the vanilla and salt. Beat the mixture until it has thickened immensely. Pour into your prepared tin and leave to set for about an hour until firm enough to cut into squares. Keep in the freezer/fridge. Enjoy! 🙂 Makena