Maple Fudge
Ingredients
Directions
Make the fudge
Combine two cups white sugar, one cup light brown sugar, one-half cup water, butter, and butter the size of an egg.
Boil until it forms a soft ball in water.
Finish
Beat until cool.
Put a little cream in it if boiled too much.
Nuts may be added.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- White sugar
- Provides sweetness and, as it cooks down, the structure that sets the fudge.
- Light brown sugar
- Adds sweetness, moisture, and a deeper caramel flavor.
- Butter (in the method)
- Adds fat, which softens the texture and makes the fudge smoother.
The step that matters
Boiling to a soft ball. Boiling concentrates the sugar, and the amount of cooking determines the final texture. Overboiling leaves the sugar too concentrated, so the fudge turns hard, dry, or grainy. Stopping at the soft-ball stage gives a creamy result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.