Sunday, November 18, 2012

From Stone to Stony and Back Maple Fudge

Diabetics BEWARE!  This is sweet on top of sweet with a little extra sweet!  Just like my Metra riding daughter!

This may be my last recipe posting for a week or so.   I will be away from my kitchen.  I am hoping the boys don't destroy the place while I am away...

1/2 cup sugar with 2 tablespoons maple syrup mixed in
1-1/2 cups sugar
3/4 cup margarine
1/2 cup Silk Very Vanilla Soymilk
1/4 teaspoon sea salt
1/4 cup maple syrup
1 cup powdered sugar
1/2 cup chocolate chips

Line 8"x 8" pan with parchment paper.

In a tall sided saucepan, mix the 1/2 cup with 2 tablespoons maple syrup.  Add the remaining 1-1/2 cups of sugar, margarine, soymilk and salt.  Attach candy thermometer to side of pan.  Bring to a boil over medium heat stirring constantly.  Continue to stir and cook until thermometer reaches 240 degrees. Remove from heat and cool to room temperature.

Add the 1/4 cup maple syrup.  Put powdered sugar in mixer with whisk attachment and add sugar mixture.  Beat until powdered sugar is blended in (you can also do this directly in the pan with a hand mixer, which I do not have).  Using a spatula continue to stir until mixture is smooth and pale.

Press mixture in your lined pan and smooth top with spatula. Press slightly the chocolate chips into top of fudge. Allow to cool for at least 2 hours.



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