Maple Fudge Recipe

This Maple Fudge Recipe uses pure maple syrup, so it has a nice light brown color and simple sweet taste.
By Julia Rothman
July 2012
Add to My MSN

Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Julia Rothman’s “Farm Anatomy” gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated.
Courtesy Storey Publishing
Slideshow


Content Tools

Related Content

Canned Pumpkin Pickles - a Sweet Fall Treat

An easy way to make beautiful and tasty pumpkin pickles.

Make Your Own Mustard

We make relish and pickles, why not mustard?

Homemade Applesauce

I have recently undertaken the task to see if I can make everything I typically purchase from the st...

Cucumbers and Memories

A trip to the garden to grab some cucumbers for a delicious down-home salad sends me on a trip down ...

Indulge in a yummy dessert with this Maple Fudge Recipe. It’s sure to be a treat at any get-together.This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman. 

Maple Fudge Recipe

2 cups granulated sugar
1 cup pure maple syrup
1/2 cup light cream
2 tablespoons butter

1. Grease well an 8-inch-square pan. Combine all ingredients in a medium saucepan. Cook, stirring, over medium-high heat until boiling.

2. Clip a candy thermometer to the side of the pan and continue cooking and stirring until the mixture reaches 238° F, 10 to 15 minutes. Remove from heat and cool without stirring until lukewarm (110° F), about 1 hour.

3. Remove the candy thermometer and beat the mixture with a wooden spoon until the color lightens, the mixture loses its gloss, and the Maple Fudge begins to set.

4. Quickly press into the prepared pan; score into squares while warm. When the Maple Fudge is firm cut into squares. Store tightly covered.

More farm life

Find more great content from Farm Anatomy in the following articles.

• Oatmeal Crisps Recipe 
• Easy Shepherd’s Pie Recipe 
Making Candles 


Excerpted from Farm Anatomy (c) by Julia Rothman, used with permission from Storey Publishing. 








Post a comment below.

 








Subscribe today
First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here
 

Want to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at Grit.com — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $5 and get 4 issues of Capper's Farmer for only $19.95 (USA only).

Or, Bill Me Later and I'll pay just $19.95 for a one year subscription!