Fake Syrup? Pat, I'm shocked that you would ask that. Even in jest. LOL!!! But to answer your question, I have no idea. I've never bought the fake stuff.

I don't see why you couldn't mix with a mixer. But be careful. There is a fine line between when it is ready to be poured and over mixing.

Ann

I'm also assuming it would be best to use a candy thermometer to find the correct temp for soft ball stage?

Is it like the standard beaten fudge, where you just beat it until it begins to lose it's gloss?

Pat, I think I made beat it in my stand mixer once..I don't recall that it didn't do what it was supposed to...
And that stuff is naughty....I have to make it and give it away immediately!!!!!!!!

Pat, I never use a candy thermometer. I test the old fashion way by dropping a spoonful into cold water.

Ann

I also made it with the KitchenAid mixer, but watch it closely, it goes from "not ready" to "ready" in a flash!

And yes, it's very naughty. Be prepared to give it away promptly or put off any encounter with the scales or tight jeans for a while. LOL

Annie

Thanks guys - I got the REAL maple syrup today - so I'm ready.

As a former resident of New England and also a maker of maple fudge (first helper, then maker) for over 50 years I shuddered when I read that question. Do you have to use REAL maple syrup, or can you use the cheapo pancake syrup? LOL I am glad you bought the real stuff. And I always beat it by hand. If you beat it too much it has a sugary granular texture rather than a creamy one.
Clare

Clare - I only did that to make some you guys do this:

It worked!!! ;>)
Clare

Oh Jeez - I have ONE MORE QUESTION! What size pan do you put the fudge in? 8 x 8 or 9 x 13 or what?

I will risk my neck :) & say that last year I made it with corn syrup & maple flavoring which I had in my cabinet. It was excellent, but I have the real thing to use this year.

Pat, I like my fudge thick, so I use a small glass dish, that is about 7 or 8 inches long and 4 inches wide.

If you use an 8" square pan the fudge just won't be as thick. Definitely DO NOT use a 9 X 13.

Ann

Thanks Ann - I had an 8 x 8 in mind and will use that. The fudge isn't for me - I'm selling treat trays to my buddies for Christmas money!

Ann, that looks like a loaf pan..is it as deep as one?
I think I used a loaf pan last time I made it.

Good idea Pat..I could have done that with Annie's Habanero Gold..just didn't have the desire to make it...

Terri, no, it is shaped like a loaf pan but it is really shallow. Maybe an inch and half deep.

Ann

Thanks Ann for the reply...I am almost certain I did use a loaf pan...LOL I'll use it again..just to see how that works...

Ann T or anyone else that can help,
I made your fudge today. And it's delicious, but it doesn't want to totally harden. How long does it usually take? I have put it in the fridge to try and help it along. It it doesn't get any harder I will just eat it with a spoon. Or maybe glaze a cake with it. It's yummy!
Thanks for any advice.
If I can figure out what I did wrong I will make it again tomorrow. It's just that good.

thanks, Patti

Patti, you either didn't cook it long enough, or more likely didn't beat it enough. It usually firms up quickly. Almost as soon as you pour into your dish. Fudge is one of those things that takes practice. But the best part of practicing is that you get to eat it even if it isn't perfect.

Ann

Ann - I also made it yesterday. It turned out absolutely perfect. I used a candy thermometer so I'd know for sure when it hit soft ball stage. And I mixed it in the KA mixer until it lost its gloss. It was wonderful! Thanks so much for your help.

Ann, Thaks for your quick reply. I'm going to try it again tomorrow or Wednesday, I have all the ingredients.....hubby is loving it. I just rolled some of it into balls and rolled the balls in powdered sugar....YUMMY..

I'll let you know how it goes.

thanks, Patti

Are most of you making it with the first set of ingredients or without the cream and increasing the maple syrup?

Grace

I just spent the last 4 days making candy and cookies and then saw this thread. I love maple fudge so I think I'm going to have to make this. I don't keep cream in the house, I do keep sweetened condensed milk in the pantry. Do I have to make any changes to the recipe cooking wise? Or do I still cook to the soft ball stage and stir until it losses it's gloss. Will it stir up faster using the condensed milk?

Joanne

Joanne, I seems to cook the same whether using the condensed milk and cup of Maple Syrup as it does with the cup of cream.

I make it both ways but I prefer the version using the full cup of maple syrup.

Ann

I've been drooling over this recipe and the pics for too many years now. I'm a little concerned with the watch it dont' over mix it part of the recipe. I'll be using a thermometer as the last time I made popcorn balls and did the softball test I ended up with a cement that would have made many a dentist happy... LOL! What do I need to look for or feel while beating it. What is the best method? Hand or mixer? I have this on the list for this week. My group has been making the marshmallow fluff recipe forever.

David

Thanks Ann. I made 2 batches of fudge using condensed milk over the weekend. A double batch of dark chocolate fudge, and a batch of white chocolate cookies and cream fudge. I hope this is as easy as those were! Actually, I guess I don't have to hope, your recipes always work great!

Joanne

David, I beat it by hand, because that is how I have always done it and I have more of a feel for when to stop stirring and when to pour. But a mixer will work too. If you want to reduce the stirring time, once it is removed from the stove, let it sit for 5 minutes to cool down a little and then start to stir. You can tell when it is getting close to pouring time because the fudge is getting thick and changing from glossy to dull. Now is the time to pour.

This fudge has a very creamy smooth texture. It if is grainy or sandy it has been over cooked or over stirred.

Ann

I have some maple syrup that I've had for quite a while. Think it would still be good? Really want to make this fudge, but am iced in. Even if I wasn't iced in, I have a new 9 month old monster sized puppy and don't know how he would do left at home or in the car while I went to the grocery.

bcskye..if it's not got mold on it..it should be fine..

and you need a crate for that puppy. :o)

I agree with Terri, on both counts, LOL.

If the syrup isn't moldy, it's fine. And get a BIG crate.

Annie

Ann, thanks for the tips. I'll report back in a couple of days. I was going to make it tonight until I got talked into babysitting my DN tonight....she has been out of school for three days now due to our icey roads and is wound up big time....LOL!

David

Okay, the maple syrup isn't moldy. Yippee! Monster puppy is being a dream. Have the extra large crate from our beloved GSD, 'Kota, who went to the Rainbow Bridge in June. It was totally cleaned and bought an new pillow for it but Sig isn't interested. This is a 96.4 lb. GS pup that was never allowed to be a puppy - no toys, no treats and rough handling. He has no bad habits, but really stresses out out times. Does love little bits of my cooking, though, if offered. ;) Now on to the yummy Maple Cream Fudge.

Lucked out! DH went out to do some shopping and said the roads were good once you got to them. He came back home and took Sig and I to the grocery so I was a able to get another bottle of maple syrup. Now I can do the recipe using the entire cup of it. Thanks everyone.

Where are you finding the "fruit sugar"? I found bakers sugar but not fruit sugar. Thanks, Sue

Berry/Fruit Sugar, Castor/caster/extra fine, etc are all the same thing. Just very fine granulated sugar.

You should be able to find it in any grocery store with the other sugars. Comes in 1 to 2 pound bags.

Ann

Thanks Ann, I am off on the search again. I can't wait to
get a batch made.

Sue

What a dunce I am...it was not the Maple
Cream Fudge that needed the berry sugar! Obviously I have looked at too many recipes. How sweet is this board that no one even pointed it out to make me look more foolish.

We made the fudge and it is verrrry delicious. Thank you so so much for the help and the recipe.

Sue