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.

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.

> wrote:

>On Nov 27, 10:19�pm, "Jessica V." > wrote:

>> 1 c heavy cream
>> 1 c light cream (or condensed milk)

>There's quite a bit of difference between light cream and condensed
>milk.

True, but there's less of a difference between light and heavy
cream mixed, and condensed milk and heavy cream mixed.

(I do wonder, though, just who has condensed milk on hand anymore
to use in a recipe.)

Steve

On Nov 27, 11:46Â*pm, (Steve Pope) wrote:
> > wrote:
> >On Nov 27, 10:19�pm, "Jessica V." > wrote:
> >> 1 c heavy cream
> >> 1 c light cream (or condensed milk)
> >There's quite a bit of difference between light cream and condensed
> >milk.
>
> True, but there's less of a difference between light and heavy
> cream mixed, and condensed milk and heavy cream mixed.
>
> (I do wonder, though, just who has condensed milk on hand anymore
> to use in a recipe.)
>
> Steve

Condensed milk also has sugar added to it. Perhaps the OP meant
evaporated milk.

Steve wrote:

> (I do wonder, though, just who has condensed milk on hand anymore
> to use in a recipe.)

Does Vietnamese Coffee count as a recipe? That's my main reason for having
sweetened condensed milk on hand.

Bob

Bob Terwilliger > wrote:
>Steve wrote:
>
>> (I do wonder, though, just who has condensed milk on hand anymore
>> to use in a recipe.)

>Does Vietnamese Coffee count as a recipe? That's my main reason for having
>sweetened condensed milk on hand.

Yes, it sure does count. Thanks.

Steve

In article
>,
"Jessica V." > wrote:

> 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

Thanks for your report, Jessica. In looking at the ingredient list you
show condensed milk as an alternative for light cream. Should that be
evaporated milk instead of condensed milk? Condensed is sweetened and
is thicker than evaporated (which would be more like light cream).
Could half and half work, do you think?

Thanks.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

>1 c maple syrup

What grade of maple syrup did you use? I have never found anything
around here but grade A amber, but all the recipes I have say that
when you use it for cooking use grade B for a more prounced maple
flavor. You say the flavor was clear, does that mean you were
satisfied with it? Would you have preferred it stronger?

BTW, thanks for the post. I want to make some maple cookies with maple
frosting like we bring back from Toronto. Can't get anything like that
around here. The recipe for the frosting is a lot like your fudge, but
doesn't cook as long.

On Wed, 28 Nov 2007 14:19:54 -0500, raymond >
wrote:

>
>>1 c maple syrup
>
>What grade of maple syrup did you use? I have never found anything
>around here but grade A amber, but all the recipes I have say that
>when you use it for cooking use grade B for a more prounced maple
>flavor. You say the flavor was clear, does that mean you were
>satisfied with it? Would you have preferred it stronger?
>
>BTW, thanks for the post. I want to make some maple cookies with maple
>frosting like we bring back from Toronto. Can't get anything like that
>around here. The recipe for the frosting is a lot like your fudge, but
>doesn't cook as long.


You can get grade B Coombs pure maple syrup at Amazon. In fact, they
have all grade of Coombs. My 2 quart jugs just come this week. I
haven't used any yet, was looking for my dispenser.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

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

On Nov 28, 9:08 am, Melba's Jammin' >
wrote:
> In article
> >,
> "Jessica V." > wrote:
>
> > 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
>
> Thanks for your report, Jessica. In looking at the ingredient list you
> show condensed milk as an alternative for light cream. Should that be
> evaporated milk instead of condensed milk? Condensed is sweetened and
> is thicker than evaporated (which would be more like light cream).
> Could half and half work, do you think?
>
> Thanks.
> --
> -Barb, Mother Superior, HOSSSPoJ
> Notes about our meals in Tuscany have been posted tohttp://www.jamlady.eboard.com;10-16-2007

Hi Barb,

Yes, that should have been evaporated milk. I bet it would work with
half and half. I probably would have tried it with that, since I
always have it on hand. Alas, being the week after Thanksgiving I
still had both light and heavy cream on hand.

Jessica

On Nov 28, 2:19 pm, raymond > wrote:
> >1 c maple syrup
>
> What grade of maple syrup did you use? I have never found anything
> around here but grade A amber, but all the recipes I have say that
> when you use it for cooking use grade B for a more prounced maple
> flavor. You say the flavor was clear, does that mean you were
> satisfied with it? Would you have preferred it stronger?
>
> BTW, thanks for the post. I want to make some maple cookies with maple
> frosting like we bring back from Toronto. Can't get anything like that
> around here. The recipe for the frosting is a lot like your fudge, but
> doesn't cook as long.


I used grade B medium amber, I get it locally when I can, but Sam's
Club also carries grade B. I was happy with the flavor, turned out to
be on par with the flavor of maple sugar candy. That isn't to say
that I wouldn't try to get a more intense maple flavor, but that'll
probably have to wait until spring to get some grade B dark amber.

Jessica