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
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.
Ingredients
- 2 Cups Granulated Sugar
- 1 1/4 Cups 100% Maple Syrup
- 1/3 Cup Unsweetened Non-Dairy Milk
- 2 Tablespoons Vegan Butter
- 1 Cup Chopped and Toasted Walnuts
- 1/8 Teaspoon Salt
Instructions
- Lightly grease an 8 x 8 inch square pan and set aside.
- In a medium saucepan, 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 butter 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 airtight container at room temperature.
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Nutrition Information:
Yield:
45Serving Size:
1Amount Per Serving: Calories: 78Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 8mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 0g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.