Pure Maple FudgeHow to Make Brown ButterClassic Opera Cake from ScratchNutella Ferrero Rocher Chocolate CakeNo Churn Dulce de Leche Ice Cream

Name: Pure Maple FudgeHow to Make Brown ButterClassic Opera Cake from ScratchNutella Ferrero Rocher Chocolate CakeNo Churn Dulce de Leche Ice Cream
Ingredients: 2-1/4 cups (540ml) pure maple syrup; 1 cup (240ml) heavy cream; 3 tbsp (45g | 1.6oz) butter

eviltwin.kitchen

Your recipes

Servings: 32

Cost: $0.52 /serving

Author : Evil Twin Mitanti Ghosh says Evil Twin says Nicole Glew says Jeanne Lisbon says Katey says Evil Twin says Isaac Serbin says JessyeLou says Evil Twin says Tim Bishop says Theresa says Evil Twin says Theresa says Theresa says Sonya T says Brittany says Evil Twin says Mary says Evil Twin says Mary says Anne Eastwood says Evil Twin says Jaimi says Evil Twin says Nancy Bennett says Evil Twin says Charlotte Grove says Evil Twin says A Obioma says Evil Twin says Melissa says Evil Twin says Steve says Virginia Haviland says Evil Twin says Elizabeth says Evil Twin says Rebecca M Sweetser says alex says Evil Twin says June Bug says Caitlin says Sheila says Katy says Evil Twin says Nicole says Evil Twin says Lala says Tiffany says Lynne says Evil Twin says Chris says Evil Twin says Jennifer says Evil Twin says Duncan says Chris says Evil Twin says Lisa Baker says Evil Twin says Shelby says Evil Twin says Diane K says Evil Twin says Wendy Rokeach says Victoria Clark says Evil Twin says ward says Kelly says Michael says Becky says Evil Twin says Lydia says Evil Twin says lydia says Evil Twin says Em says Evil Twin says Kristen says Evil Twin says Michelle says Rachael says Evil Twin says Menolly says Evil Twin says DJ says Kimberley says Evil Twin says Sarah says Marie says Evil Twin says Dana Westedt says Evil Twin says Dan Jensen says Erin says Evil Twin says Devin says Evil Twin says inlibrislibertum says Ann says Evil Twin says Cathrine West says Evil Twin says Deniez says Evil Twin says Hareem S. says Laura says Evil Twin says Laura says Kenny says Evil Twin says Julie says Evil Twin says Linda says Evil Twin says Jody A says Evil Twin says Shauna says Evil Twin says Dave Lee says Evil Twin says Alley Cat says Sean Butler says John says Christopher Norman says Evil Twin says Christal Rocereto says Evil Twin says Ellyn Manzo says Evil Twin says Corey says Susan says Evil Twin says Tanya says Evil Twin says michael mccoy says Tany says Evil Twin says Susan says Evil Twin says Ashlyn says Evil Twin says Mary-kay says Ylli says Monique says Monique says Evil Twin says Monique says Caren Hric says Evil Twin says

Pure Maple FudgeHow to Make Brown ButterClassic Opera Cake from ScratchNutella Ferrero Rocher Chocolate CakeNo Churn Dulce de Leche Ice Cream

Ingredients

Remove All · Remove Spices · Remove Staples

2-1/4 cups (540 milliliters) pure maple syrup1 cup (240 milliliters) heavy cream3 tbsp (45 grams | 1.6 ounces) butter

Export 3 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Grease the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both the long sides.

Step 2

In a 4 quart saucepan, bring the maple syrup to a boil over medium heat; simmer for 5 minutes, making sure to keep a very close eye on things as the syrup will rise quite a lot as it boils.

Step 3

After 5 minutes, pour in the heavy cream; without stirring bring the mixture back to the boil (careful, it will rise again) and then let it simmer until it reaches 236°F on a candy thermometer, which should take about 20 minutes.

Step 4

As soon as the mixture reaches that temperature, remove the pan from the heat source. Add the butter to the pot but do not stir it in. Let the mixture cool for 8 minutes.

Step 5

Beat with an electric mixer on medium speed for about 5 minutes, until the sugar mixture gets thicker, lighter, looses its sheen and starts to show signs of crystallization.

Step 6

Promptly transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, about 2 to 3 hours.

Step 7

Lift the fudge from the pan and cut into 36 squares with a sharp knife.

Step 8

Keep in a cool dry place in an airtight container for up to a few weeks.