Recipe: Maple Nut Fudge (2 recipes), Maple Candy (2 recipes) for Darlene, ON

Hi Darlene:-) Here are four recipes for you that I found on the internet. I have not tried any of them. It seems to me that since fudge holds it shape after it is chilled and cut into squares, that it might also work, chilled, in candy molds. (Or, perhaps it is too soft to unmold properly??!?) You could leave the nuts out or chop them very finely so you could still get the maple leaf shape that you mentioned. The third and fourth recipes are for Maple Candy Homemade Maple Magic Candy. The instructions for the Maple Magic Candy say to put it in molds so it should work for you. Good luck and let us know how whatever recipe you try turns out.

MAPLE NUT FUDGE

2 cups maple pure syrup
1/2 cup chopped nuts
1 Tbsp. butter
Candy thermometer
Tall sauce pan

Boil syrup and butter to 236 degrees. Remove from heat and place in a pan of cold water. Stir vigorously until color begins to change, then add nutmeats. Pour into well-buttered 8 or 10-inch square pan. Cut into squares while still warm.

MAPLE NUT FUDGE

2 cups sugar
1 cup pure maple syrup
2 Tbsp. corn syrup
1 tsp. vanilla
1/2 cup milk
1 cup chopped nuts
1 Tbsp. butter
Candy thermometer
Tall sauce pan

Boil syrup, sugar, milk and corn syrup, stirring constantly until 238 degrees. Remove from heat. Cool to 110 degrees. Add vanilla, nuts and butter. Beat until thick and creamy. Pour into 8-inch pan and cut into squares when chilled.

MAPLE SUGAR CANDY

1 lb. soft maple sugar
1/4 cup boiling water
3/4 cup thin cream
2/3 cup English walnut or pecan meat, cut in pieces

To prepare this Maple Sugar Candy Recipe, first break sugar in pieces; put into a saucepan with cream and water. Bring to boiling-point, and boil until a soft ball is formed when tried in cold water. Remove from fire, beat until creamy, add nut meat, and pour into a buttered tin. Cool slightly, and mark in squares.

HOMEMADE MAPLE MAGIC CANDY
Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001).
Makes about 1 pound of candy

Simple Solution
"Here in the American Northeast, the maple sap has started flowing, bringing the trees back to life. Native Americans introduced maple syrup to the early settlers; it is a uniquely American taste of Spring. And it is a treat we can feel good about. Tapping the trees doesn't hurt them, and maple syrup is a bit more nutritious for us than refined white sugar. For one thing, it has twice the calcium of milk!

The process of making this traditional candy is simple and fascinating, and the result is sheer delight, mineral-rich, creamy and sweet, like eating concentrated tree energy. Participate in the magic of spring!"

2 cups real maple syrup

Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil.

Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesn't boil over - once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrup's dark earthy color in such constant motion reminds us that the earth itself is constantly moving and changing, even when it appears to remain the same.

When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F.

Now it's time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape.

Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy.