This is an old fashioned style fudge that, if you get it right, should be firm enough to hold its shape and creamy tasting.
All fudge is made up of sugar and cream essentially. It is VERY sweet and is supposed to taste that way. It is meant to be eaten in small pieces, just like any candy.
If you don't have a candy thermometer you need to cook the fudge until it gets to the "soft ball stage", to see what that looks like here is a link. It takes a great deal of experience with fudge making to use this method and get perfect results.
www.epicurious.com/video/techn...
Found the recipe here:
www.canadianliving.com/food/ba...
2 cups (500 mL) packed brown sugar
1 cup (250 mL) whipping cream, (35%)
1/2 cup (125 mL) pure maple syrup
2 tbsp (30 mL) butter (for greasing bowl and container holding the fudge)
1 tsp (5 mL) baking soda, (approx)
1 tsp (5 mL) vanilla extract
Add sugar, cream, maple syrup, butter and pinch of the baking soda to a large heavy saucepan, cook over medium heat, stirring constantly with wooden spoon, until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda. I ended up adding about 3/4 of the baking soda and it foamed up nicely.
Boil, without stirring, until candy thermometer reaches 238°F (114°C), or soft-ball stage (when 1/2 tsp syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 minutes. Immediately pour into greased wide bowl, without scraping pan clean. Let cool on rack to 100°F (38°C), 1 to 2 hours.
With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. (Or use heavy-duty mixer with paddle attachment and beat at medium-low speed for about 8 minutes.)
Immediately scrape into parchment paper--lined 8-inch (2 L) square baking dish; smooth top. Let cool on rack. Lift out onto cutting board; cut into squares.
Fudge playlist:
• Fudge Recipes
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