I made fudge!!!!
I made maple fudge today. I had to make something "Canadian" for Reina's class. I adore fudge, but you just think about the ingredients and can get fat! Found this great food blog. Wow. She has some good stuff.
http://treataweek.blogspot.com/2007_06_01_archive.html
The best school field trip ever was in the third grade, when I still lived in Montreal and we visited a real maple syrup farm in eastern Canada. It was really beautiful there, hundreds of maple trees. The farm had tons of sap churning and evaporating into syrup and then made into all sorts of candies. Yes, we got samples.
posted by Chaki at
1:59 AM
11 Comments:
I am jealousy. Being from Ohio I miss maple sugar anything. Chili pepper fudge just isn't the same.
December 11, 2008 at 6:40 AM
OMG! That stuff just looks sinful! I must try this recipe. I love maple anything. Go figure. I did not grow up with it as a staple or regular part of my diet. But boy wasn't it a treat?! You betcha! :)
Pam, chili fudge isn't the same, but it sure is good. Had sweet chili chocolate covered pecans at the Stahmans store a few years ago. Nice. Very nice.
December 11, 2008 at 10:40 AM
Do you like these pam?
http://www.candywarehouse.com/maplenutgoodie.html
December 11, 2008 at 10:44 AM
Maple fudge sounds great. Got real maple syrup when I visited Canada. The stuff we call maple syrup is so different. Real syrup is thin and is packed with flavor. Bought mine at a farm outside Fergus - they were so nice.
I'll have to try your recipe.
December 11, 2008 at 6:48 PM
Holly, mine turned out more sugary than creamy, you know like creamy, gooey fudge... Did I use too much brown sugar? I need more cream to get that gooey texture?
December 12, 2008 at 4:53 AM
Hi Carol, I have a pecan penuche recipe that is very similar to this recipe. What I usually do is put a lid on the pan towards the end of the cooking stage so that the condensation melts any of the sugary stuff that might be on the sides of the pan. Also, if you scraped the sides of the pan when you were pouring it out and got any sugar crystals into the main bulk of it that will cause sugar crystals to form throughout the whole batch. Other than that... I can't say there is anything you did wrong if you followed the recipe. Making this kind of fudge is a hit or miss proposition anyway... it will usually work but sometimes it just doesn't. Don't know why, I've been making the pecan penuche for my sister for years and every year the consistancy is different than the year before. Sometimes it's different from mold to mold with the SAME batch! Go figure. I think it has to do with temperature and amount of stirring and yadayadayada... :)
December 12, 2008 at 8:54 AM
Oh! Forgot to say, just leave the lid on for a minute or two, not for the whole time.
December 12, 2008 at 8:55 AM
I've also found that putting fudge in the refridgerator is not usually a good idea. The fridge does funny things to fudge. Anything from letting in weird odors that make it taste funny to making it watery... all sorts of crazy things. I never store my fudge in the fridge.
December 12, 2008 at 8:57 AM
Don't store my fudge in the fridge either Holly - flavors can get weird and it seems to "sweat" getting down to room temperature. Isn't pretty.
December 12, 2008 at 4:57 PM
Wow hubby would freak out to eat these :) I'd try them too! Maple sugar is very different. I've had real maple sugar years ago in some fair. Was TOTALLY different from what I was used to.. very good but totally different. This is something I'd definately taste test :D
December 12, 2008 at 6:00 PM
Thanks for the advice!! I'll try the lid and skip the fridge. It was still a great treat. Now I have to learn to pretty things up. Didn't really mean to make them... just kind of fell into it...
December 12, 2008 at 6:17 PM
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