I think one of the nicest things about Christmas is the fact that it’s an excuse to tell everyone who you appreciate – just how much you appreciate them. There’s nothing more rewarding than giving something home made, and watching the joy unfold on the person’s face – priceless.
That’s exactly what I decided to do this year. For all my teachers at school, I made fudge (I also made some lovely shortbread, but I didn’t get any decent photographs) and bagged it with some ribbon. There were leftovers, so out of generosity of the season, I handed them out to people at mum’s work – plus, I had a spare bag for myself.
The fudge, was the most perfect fudge – and I can’t wait to share the recipe with you all. Whenever I’ve made fudge before, I’ve always used condensed milk in any attempt to get a result I have liked – which has never worked. This fudge, is made with cream, brown sugar and maple syrup (yes, que drool). It’s boiled and then whipped (good for muscle building), which gives it a beautiful smooth – although slightly gritty – melt in your mouth fudge. Just the way I like it, the way fudge should be. I also made some white chocolate cream fudge (which is acctually the first picture) – using the same method, but with white chocolate. It was equally as scrumptious.
Maple Cream Fudge (from http://www.thibeaultstable.com/)
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
Add the two sugars, butter and cream, maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.