Oh my goodness. I can smell the maple. I have been searching for a maple fudge recipe for years. My nana used to make it every Christmas. She would cut each piece into a sugar cube size. Of course we couldn’t just eat one! Your method and recipe looks like this could be the one. I can’t wait to try it. THANK YOU🧑🏼🎄😋
The closest I have found to my mothers recipe is Moonshine Fudge Co. Only thing missing is the shredded coconut. They put walnuts in theirs and its so creamy. Thank you for taking the time to show us your recipe.
Looks perfect! And an easy recipe. The last couple of times I had fudge, it was too smooth. Almost like peanut butter smooth. I like my fudge with some texture like this. (I may even boil it a tiny bit more to have a little snap when I bit into it.) Thank you muchly!
Where are you at? I use to live in Woodford Vermont and we made our own maple syrup . That was in 1976 and I am in Tennessee with my parents long gone…. Just curious if you have a store to sell or just for family.
@@fiddlestixadventures very much so. Hard as a rock. I don't think I was patient enough with letting it simmer up to temp. It was losing heat so I turned it up too much too quickly. Lesson learned!
@jcs3330 4 minutes ago (edited) Fudge has always been my 'go-to' confectionary of choice over any other since I was a child. (I have always liked fudge, toffee and caramel tasting types of confectionary hence the liking of fudge. We know that sugar is one of the main ingredients, hence so many examples in stores or marketed has 'handmade' or "exclusive quality fudge" etc, seem to fail. (including those fudge makers who make it on site in front of you and that which is sold in exclusive stores etc). In the years of occasionally treating myself I have only ever found 4 fudge makers that have mastered this incredibly difficult taste balance. Two being handmade in and two being what fudge makers call 'processed fudge' (ironically being much better then the majority that claim to be/or are 'original, handmade or with top quality ingredients". As said, to get a fudge that 'traditionally' contains so much sugar yet does not taste overly sweet or sickly is quite a difficult achievement, and I have sampled a lot of so-called 'artisan' fudge makers which fail this 'ideal' balance and produce highly sweet fudge
the butter wrapper idea!! so good!
Oh my goodness. I can smell the maple. I have been searching for a maple fudge recipe for years. My nana used to make it every Christmas. She would cut each piece into a sugar cube size. Of course we couldn’t just eat one! Your method and recipe looks like this could be the one. I can’t wait to try it. THANK YOU🧑🏼🎄😋
Your very welcome!
You’re so funny!
That sneaky grin you give before you say “FUDGE” 😂😂
❤awesome couple 💑 ❤️ thnx for this
The closest I have found to my mothers recipe is Moonshine Fudge Co. Only thing missing is the shredded coconut. They put walnuts in theirs and its so creamy. Thank you for taking the time to show us your recipe.
Looks perfect! And an easy recipe. The last couple of times I had fudge, it was too smooth. Almost like peanut butter smooth. I like my fudge with some texture like this. (I may even boil it a tiny bit more to have a little snap when I bit into it.) Thank you muchly!
Looks so delicious, I can't wait to try this one it's amazing....
black walnuts would be good in that!
What a wholesome recipe. Thanks for sharing it.
What size of glass dish did you use? What heat did you use to bring it to a boil? I made your recipe. It was so yummy.😊
Thank you. Can’t wait to try it.
When would you add pecans or pinon?
You can add them to the top right after you pour the fudge in the pan or dump them in and give a quick stir right before dumping in the pan
Where are you at? I use to live in Woodford Vermont and we made our own maple syrup . That was in 1976 and I am in Tennessee with my parents long gone…. Just curious if you have a store to sell or just for family.
We do not have a store. We live in Liberty Maine
Should you use real syrup not pancake syrup?
I use real maple syrup. I’m not sure it would work with imitation, I’ve never tried
Can you add walnuts to this
Absolutely!
Is there a reason you pour it so slowly?
Just trying to keep it from setting before I can get it in and spread in the pan
I’m sorry I’m a man what is heavy cream.
Go to the dairy section where you find half and half for your coffee, you’ll find heavy cream
Turned out as a dark sticky mess. :( i think my first fudge is a fail.
Did it taste burnt?
@@fiddlestixadventures very much so. Hard as a rock. I don't think I was patient enough with letting it simmer up to temp. It was losing heat so I turned it up too much too quickly. Lesson learned!
I MAKE IT INN THE MEXICAN VERTIAN🤤🧈👍🙏🤝🇺🇲🇲🇽TOO & PLACE A WHOLE PECAN ON TOP WHILE IT COOLS"TRY IT" OR PISTACHOS
Definitely get a candy thermometer!
@jcs3330
4 minutes ago (edited)
Fudge has always been my 'go-to' confectionary of choice over any other since I was a child. (I have always liked fudge, toffee and caramel tasting types of confectionary hence the liking of fudge. We know that sugar is one of the main ingredients, hence so many examples in stores or marketed has 'handmade' or "exclusive quality fudge" etc, seem to fail. (including those fudge makers who make it on site in front of you and that which is sold in exclusive stores etc).
In the years of occasionally treating myself I have only ever found 4 fudge makers that have mastered this incredibly difficult taste balance. Two being handmade in and two being what fudge makers call 'processed fudge' (ironically being much better then the majority that claim to be/or are 'original, handmade or with top quality ingredients".
As said, to get a fudge that 'traditionally' contains so much sugar yet does not taste overly sweet or sickly is quite a difficult achievement, and I have sampled a lot of so-called 'artisan' fudge makers which fail this 'ideal' balance and produce highly sweet fudge
QUESTION? So U placed fudge in rectangular backing dish. Did you bake it ? Refrigeratored it ?
Just let it cool right on the counter. Once cooled it’s ready to eat. You can store in the fridge or on the counter
lol the REAL reason!!!😂😂
If u want to add nuts when do u do that?