Preparation time:
20 minutes
Total time:
1 hour
Makes:
8 servings

Ingredients

½ cup maple syrup
¼ cup 35% whipping cream
1 tbsp unsalted butter

Directions

Combine maple syrup, cream and butter in a medium saucepan set over high. Boil, without stirring, until temperature reaches 235F on a candy thermometer or until mixture turns dark amber, 6 to 8 min. (Tip: If you have a candy thermometer, use it. Precision is key in candy making.)
Very carefully pour hot mixture into a medium bowl. Using an electric mixer on medium speed, beat mixture until crumbly, about 3 min. Roll mixture into a ball with your hands. Place ball on a piece of parchment paper. Lay another piece of parchment overtop. Using a rolling pin, flatten ball into a ¼-in.-thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. Remove top layer of parchment and use cookie cutters to cut out shapes. Refrigerate until ready to eat.

Originally published in the Today?s Parent January 2017 issue. Photo by Erik Putz.
Nutrition (per Serving)

calories
85
carbohydrates
10 g
fat
4 g
sodium
5 mg

The post Maple Fudge appeared first on Today's Parent.

...