As we slide into the holiday season, my mind turns toward maple: maple syrup, maple frosting — and maple fudge.-MelbourneTv
The world has quite enough chocolate fudge, in my heretical opinion. Chocolate is certainly majestic, but maple has something wonderful and poetical to say for itself. Nobody who has had a bite of maple fudge will ever turn another down. It’s the ideal Thanksgiving sweet, the boss of all stocking stuffers.
These days, a lot of people seem to think that fudge making is so difficult it has to be left to professionals. Oh, fudge, I say. Homemade fudge is an American tradition. Nineteenth-century college girls are said to have invented chocolate fudge — apparently without spoiling their grade-point average.
The anatomy of a beloved candy
Culinarily speaking, fudge is related to caramel because it involves cooking a dairy product (milk, half-and-half or cream) to the point that it undergoes the Maillard reaction, which produces appetizing browned flavors. Specifically, fudge is related to the 19th-century Mexican candy called panocha, which included the decisive step of stirring in chopped nuts.
Fudge has a luxurious texture because it is whipped as it cools to prevent the formation of large crystals. Small crystals melt easily and appealingly, and a fat-based ingredient — butter or chocolate (or both) — adds its own lusciousness. The faint bitterness of the nuts takes the curse off the overwhelming sweetness of the candy, which is why nuts have become all but universal in fudge recipes.
For maple fudge, the most common nuts are walnuts or pecans, which are both excellent. On general principle, I would first toast them at 350 F until they can easily be pierced by a needle, about 7 minutes. I have also tried toasted coconut as a substitute, which is pretty good, though I was surprised to find that the coconut flavor dominated the maple more than I liked. Ultimately, I decided I favored the version made with toasted hazelnuts. Because, face it, hazelnuts are awesome.
It’s not as hard as you think
Many fudge recipes call for a pastry marble to cool the syrup on, which can make those who don’t own one uneasy. So just use a baking pan instead. (I wouldn’t recommend a cookie sheet without a raised edge, however, because if it isn’t perfectly level, the hot syrup can drip right off.) You do need a good thermometer, but these days any serious cook has one.
In short, the following recipe is somewhat flexible. You can cook the syrup to 240 F or so; you can let it cool to 105 F before beating it; you can beat it longer than the specified time. The crucial thing is that the syrup must reach the soft-ball stage, 238 F at sea level. (If you live at an elevation above 3,500 feet, you are probably familiar with the degree to which you must adjust your temperatures.)
Prep time: 5 to 10 minutes
Cooking time: 30 to 35 minutes
Total time: About 2¾ hours (includes cooling time)
Yield: 25 to 36 pieces
4 tablespoons (½ stick) butter, divided, softened
3 cups sugar
¾ cup maple syrup
1½ cups half-and-half
3 tablespoons corn syrup
2 teaspoons vanilla
1½ cups roughly chopped nuts — pecans, walnuts or toasted hazelnuts — toasted for 5 to 7 minutes at 350 F
1. Line an 8-inch baking dish with aluminum foil (make sure that the edges extend past the rim) and grease with 1 tablespoon softened butter.
2. In a 3-quart pot over low heat, stir together the sugar, maple syrup, half-and-half, corn syrup and salt until smooth. Continue to stir until the sugar is dissolved, 5 minutes.
3. Insert the sensor of a candy thermometer into the mixture. Increase the heat to bring to a boil and cook without stirring until the syrup reaches the soft-ball state (238 F), about 15 minutes. The syrup will foam up alarmingly but settle down by 225 F. Warning: The heated syrup can cause severe burns. Wear an apron and use oven mitts.
4. Remove the thermometer probe from the pan and pour the fudge onto a pastry marble (if you don’t have one, use a 12-by-18-inch baking pan sprayed with nonstick spray). Divide the remaining 3 tablespoons of softened butter into several pieces and dot them here and there on top.
5. Clean the thermometer sensor and stick it anywhere in the fudge. When the temperature measures 110 F (about 5 minutes on a marble, 10 or 12 minutes on a baking pan), scrape the fudge into a mixer bowl with the mixer paddle attached, add the vanilla and beat until the fudge is thick and losing its shine, 5 to 10 minutes.
6. Mix in the nuts. Turn the fudge into the prepared baking dish and let it cool to room temperature, 2 hours.
7. Remove the fudge from the dish by lifting the edges of the aluminum foil and transfer it to a work surface. Rub a chef’s knife with a piece of paper towel wetted with vegetable oil and make 4 cuts in one direction and then 4 cuts in the other, or 5 cuts in each direction, re-oiling the knife as necessary. Wrap the pieces in waxed paper.
If it is not to be eaten immediately, store the fudge in an air-tight container (it can otherwise absorb moisture and soften, particularly in damp weather). It will keep several weeks in a refrigerator, but generally speaking, it’s a gift best given fresh.