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Old February 19th, 2015, 12:52 PM
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Default Dawn's Maple Fudge

My wife kept telling me I should make maple fudge like her Grandma made chocolate fudge. It sounded too simple but we tried it and WOW was it good, and easy. Here goes:

One pint syrup either light or dark, I tried both.
One can sweetened condensed milk.
One TSP butter.
Warm syrup just to make it looser in a 2 qt. pot. Whisk in milk add butter. Boil to 242 degrees. I buttered the side of the pot to prevent boil over but you have to really watch this and slowly stir it. The mixture will get a thick layer on top and then it pops violently all over the stove. I removed it at 242 and let it set till it was about 120 then stir, stir, stir till it gets to a consistency that is stiff but still able to pour into your pan. It will change color just like making maple candy. I used a 6 X 9 pan and it is a little thick but that's okay. You should use a Teflon or non stick pan as the only problem we have is some sticks to the bottom of the pan even after I buttered the pan. We've thought about putting siran wrap in the pan to aid in removal. Let it harden well in the fridge before removing it from the pan and enjoy.
Maybe this recipe is out there already but I hadn't seen it. Maybe someone will try this and make some improvements.
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Old February 19th, 2015, 04:25 PM
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I'm trying this tonight!
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Old February 19th, 2015, 08:52 PM
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I hope to try it this weekend

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Old February 19th, 2015, 10:54 PM
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Be careful folks, real easy to overcook, the stuff I made got away on me. The stuff on the edge of the pan is like taffy and the stuff in the middle on the pan turned to sugar
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Old February 20th, 2015, 07:30 AM
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Quote:
Originally Posted by sugarmaker94 View Post
Be careful folks, real easy to overcook, the stuff I made got away on me. The stuff on the edge of the pan is like taffy and the stuff in the middle on the pan turned to sugar
Any tips to avoid these things? Heat slowly, stir constantly come to my mind...
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Old February 20th, 2015, 07:35 AM
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I don't know, I'm not much of a cook so it looks like I have quite a bit to learn
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Old February 20th, 2015, 07:47 AM
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Gotchya...

Cooking with sugar in any manner can be tricky and like you said, you can overcook in a hurry. From my limited experience, using a candy thermometer and heating slowly and evenly seems to help me be successful. But just wanted to ask in case there's some trick to cooking with syrup...that's where my experience drops off!
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Old February 20th, 2015, 09:40 AM
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You can't take your eyes off syrup when you take it up to that high of heat. Keep turning it down as it starts to boil to hard and with the fudge you have to stir it constantly. I know gas stoves are hotter than electric too. I remember the first year I made syrup and I was finishing it on the stove, all 3 pints of it. It boiled way over and left me with 1 and 1/2 pints.
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Old February 21st, 2015, 10:31 AM
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Double boiler will help keep the hot spots in check.
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Old February 21st, 2015, 12:05 PM
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Isn't a double boiler a pan inside a pan of boiling water. The inside pan wouldn't get above 212 degrees.
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