Maple Fudge
Ingredients
Directions
Make the fudge
Melt the chocolate to a soft paste, ensuring it is not too warm.
Knead the melted chocolate into the fondant until it tastes good.
Flatten the mixture onto greased paper.
Set and cut
Once solid, cut into squares.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fondant
- Provides the sugary, creamy body that forms the fudge.
- Bitter chocolate
- Adds deep chocolate flavour and firmness to the mass as it sets.
The step that matters
Melting the chocolate. If the chocolate gets too warm it can seize or turn grainy and oily, so it should be melted gently to a soft paste that blends smoothly into the fondant.
“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.