Maple Ginger Fudge Recipes

Steps:

• Line a 9x5-in. loaf pan with foil and grease the foil with 1 teaspoon butter; set aside. Butter the sides of a small heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and ginger. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. , Remove from the heat. Add maple flavoring and remaining butter (do not stir). Cool to 110° without stirring, about 1 hour. With a portable mixer, beat on low speed for 1-2 minutes or until fudge begins to thicken. With a clean dry wooden spoon, stir in walnuts until fudge begins to lose its gloss, about 5 minutes. , Spread into prepared pan. Refrigerate until firm, about 30 minutes. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

Steps:

• Line an 8x8-inch baking pan with waxed paper. Butter the paper.
• Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
• Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
• Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

Steps:

• Line an 8- by 8-inch baking pan with parchment paper. In a cast-iron pot with a candy thermometer attached, bring the brown sugar, granulated sugar, butter, evaporated milk and salt to a boil over medium heat, stirring constantly. Keep stirring until the thermometer registers 240 degrees F (the soft-ball stage). Remove from the heat and allow to cool to lukewarm.
• Add the maple syrup and vanilla. With a hand mixer on low, mix in the powdered sugar; keep mixing until the white of the powdered sugar is gone. Using a silicone spatula, continue mixing for 5 minutes until the mixture is smooth, creamy and pale. Fold in the pecans. Scrape the mixture into the prepared baking pan. With the silicone spatula, flatten and smooth out the mixture. Lightly dust with cayenne pepper. Set aside and allow to cool for at least 2 hours.

Steps:

• In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees F (112 - 115 degrees C). Do not microwave the thermometer.
• While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.

Steps:

• Grease an 8-inch square baking dish.
• In a heavy 3-quart saucepan, combine maple syrup, sugar, half& half, and corn syrup.
• Heat to boiling over medium heat, stirring jut until ingredients are combined.
• Cook maple mixture, without stirring, to 236F on a candy thermometer (softball stage).
• Remove fudge mixture from heat; stir in butter and beat with an electric mixer until candy is lighter in color and just starts to feel thick.
• Fold nuts into fudge and pour into a greased pan.
• Cool to room temperature on a wire rack.
• Remove fudge from pan and break into pieces or cut into 36 squares.