On Nov 27, 11:41 pm, " > wrote:
> On Nov 27, 10:19�pm, "Jessica V." > wrote:
>
>
>
> > Cool and dry, a perfect day for candy making. �I started out thinking
> > I'd make penuche fudge, and began to wonder what maple fudge would be
> > like. �Delving though the net I found a lot of things I didn't want in
> > my fudge: marshmallow, sweetened condensed milk, white chocolate,
> > pancake syrup. �I did find a recipe in a cookbook called Oh, Fudge!
> > and set on about my merry way. �(Recipe follows) �Simple enough, into
> > a pan went my ingredients, I stirred until they came to a boil, while
> > wondering just how much this inch and a half deep mixture would foam
> > up. �At first it didn't look like it was going to really foam up, and
> > then it did, easily rising to at least four inches. �It took about 25
> > minutes to get from boiling to soft ball stage, at least I didn't have
> > to stir while it worked it's way there. �Shocked the fudge in ice
> > water in the kitchen sink, am I the only one who hates this step? �I'm
> > always afraid that I'm going to warp my pans. �Seeded the fudge with
> > butter and let it cool. �Once cool it didn't take much beating, maybe
> > three minutes with a wooden spoon. �The result is a little firmer that
> > what I prefer, something to work on in the future, the maple flavor is
> > clear and mixes nicely with the flavor of English walnuts. �Pretty
> > good for a first attempt. �Further experiments to follow, specifically
> > one made with all maple syrup and another made with maple sugar.
>
> > Jessica
>
> > 1 c heavy cream
> > 1 c light cream (or condensed milk)
> > 1 c maple syrup
> > 1 T corn syrup
> > 2 1/4 c sugar
> > pinch baking soda
> > 1 T butter
> > 1 c walnuts
>
> > Mix all but butter and walnuts in a large saucepan, nothing under 4 qt
> > capacity. �Medium heat, stir until it boils, it'll foam up a lot when
> > it boils, thus the need for a large pan, if it doesn't foam up add 1
> > t. soda. �Cook to soft ball stage without stirring, shock, seed with
> > butter, cool to 110 degrees F., beat until it begins to lose its
> > sheen, stir in nuts, pour into buttered pan.
>
> > It is noted that a blended maple syrup can be used, nothing said about
> > maple flavor syrup.
>
> There's quite a bit of difference between light cream and condensed
> milk.

Now you all know why I am not a professional typist. D'oh, evaporated
milk is what that should have been.

Jessica