Sweets for the Sweet Tooth

Posted on

by Hannah (BitterSweet)

Extreme sweet teeth are a dominant trait in my family, but it tends to manifest itself in different ways. For example, both my mom and I are happier with carefully composed desserts and baked goods, complex with layers of cake, creamy fillings, and perhaps a bit of a crunch hidden somewhere, but neither my sister nor my dad would likely be as pleased. They have straight-up sugar teeth; the sort of teeth that crave pure, unadulterated sweetness, and are much more likely to drift towards a candy shop than a bakery come dessert time.

While I will admit that I tend to cater to my own tastes when dreaming up new recipes, I do aim to please, so this little sugar-bomb was developed with the other half of my family in mind.

Simple and super-sweet, just a tiny square of this maple fudge should satisfy even the most intense sugar cravings. Homemade candies in general are always a favorite for gift-giving, and this decadent option would certainly fit the bill. Throw in a pinch of spices to shake things up a bit if you’d like, but the unique and irreplaceable flavor of maple is a treat enough to me.

Maple Fudge

2 Cups Granulated Sugar
1 1/4 Cups Grade B Maple Syrup
1/3 Cup Unsweetened Non-Dairy Milk
2 Tablespoons Non-Dairy Margarine
1 Cup Chopped and Toasted Walnuts
Pinch Salt

Lightly grease an 8 x 8 inch square pan and set aside.

In a medium sauce pan, combine the sugar, maple syrup, and non-dairy milk, and bring to a boil over moderate heat. Once the mixture comes to a full boil, stop stirring, and insert your candy thermometer. Continue to cook, swirling the pan instead of stirring if necessary, until it comes to about 238 – 240 degrees (soft ball stage). Remove the pan from the heat, and let it sit until it has cooled to 145 degrees. At that point, the top of the candy may have crystallized, and the whole mixture should be somewhat thicker, albeit grainy. Incorporate the margarine and continue to beat it vigorously with a wooden spoon for about 10 full minutes- You’ll know that you’re doing it right when it feels like your arm is about to fall off. The mixture should become thicker, lighter in color, and less glossy. Beat in the nuts and salt, and spread it into your prepared pan, pressing it into the corners and smoothing down the top with a spatula. Let sit for at least 3 hours before cutting into very, very small squares. Just a bite will satisfy!

Never refrigerate, or the fudge will become damp and mushy. Store in an air-tight container at room temperature.

Makes 36 – 45 Small Squares

Printable Recipe

35 thoughts on “Sweets for the Sweet Tooth”

  1. I have never been the biggest fan of maple. I only like a drizzle on my pancakes or waffles, but I know so many people who would love this!

  2. Maple. Syrup. Is. My. Life. Hannah, this is magnificent. I know some people who will be getting this bad boys for Christmas! :D Thank you!

    P.S. In case you don’t believe me about how much maple syrup is a part of my life: each time someone comes to visit me in Toronto, my mum sends them over with at least two cans of maple syrup. Ha!

  3. Oh boy, what a nice fudge. And I guess it is really good too, as the words “maple” and “walnut” appear in the list of ingredients.
    That is so nice of you to create recipes that are likely to please other members of your family !

  4. yum! what a great idea! i’ve been wanting to make fudge as a christmas present, and these are definitely different enough to make everyone a fan ;)

  6. I’m more like you when it comes to sweets, but I don’t think I could pass up this beautiful fudge either…maple and walnuts are fantastic together!

  7. Thank you for a fudge recipe that doesn’t call for corn syrup or agave! I love maple syrup. As a side note, I’m preparing to make your pfeffernusse cookies – they were fantastic additions to my holiday baking last year and are now one of my must-haves!

    1. i too finally got around to making the pfeffernusse cookies and loved them! they are so perfect and little and spicy. xo, andrea

  15. Maple Fudge is one of my absolute favorite treats!!! But the normal variety is soooooo fattening, but these don’t seem as guilty. I think I’m gonna have to give them a try, thanks for sharing!!

  16. Ooh now I’m craving fudge. Have been meaning to make some, actually. Just need to replace my broken thermometer first!

  17. I definitely have moods for each mode of sugar consumption. I’ll take the super sweet and the complex adult sweet. And I’ll take a whole batch of these. Yum.

  19. I have to admit that I do tend to find fudge too sweet as a rule, but I’m imagining two pieces of this sandwiching salted peanut butter together and…. yep. I’m in. :D

    P.S. Thank you for the tip about refrigeration, but I was wondering what the best choice is for us in the crazy summer heat? Out on the counter with temps that melt chocolate, or in the fridge?

    1. Hm, that is a tough one… I’d say, still not in the fridge. Use a container with the best seal you’ve got to keep out humidity, and stash it in the coolest place of the house- Definitely out of direct sunlight, too. Maybe the pantry, a cabinet, or even the basement if it’s a few degrees cooler. Good luck! And jeez, way to rub it in my face that it’s freezing cold over here. ;)

  22. I have a real sweet tooth, too, so it’s a little dangerous to be around fudge… :p
    This will go perfectly with the bag of sweets I’m going to give to my friends, though (and, of course, I’ll be having my fair share)

  23. Given your blog I think I would be SHOCKED if you told me that anyone in your family didn’t have a sweet tooth. I have to admit we’re divided in mine. My mother and sister definitely favor any kind of sweet, where as my dad and I are more dangerous when left around something salty.

  25. I like fudge but usually one or two pieces is enough for me to satisfy any sugar cravings. I’ve been wanting to make it myself though so maybe I have to give this a go!

  26. Another maple syrup lover here! Oh I must try this recipe… I was debating on serving black bean brownies…. but I think these might have won me over.

    1. Sure thing! When I use the term “non-dairy milk” without specifying further, it means that any sort of variety should work here with great success. Your best bests in such a situation will always be soy milk or almond milk. Happy Baking (or, candy-making)!

Leave a Reply