"Recipes are meant to be shared"...Ann Thibeault

Tuesday, February 09, 2010

Valentine Gifts - Fudge

Between last night and this morning I made six trays of fudge as Valentine gifts.   Three White Chocolate Walnut, two Chocolate Walnut and one Maple Walnut.   Each tray weighs just under two and half pounds.

Four are being mailed east, one is for Matt and Dana and since the White Chocolate Walnut is my favourite, I'm keeping  one of those  for us.
Walnut and White Chocolate Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
pinch of salt
1/4 cup of white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts - Toasted
2 teaspoons vanilla


Note: For Chocolate fudge substitute semi-sweet or dark chocolate for the White.



Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat.  Stir while bringing to a boil.  Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.

After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts.  You will notice the the fudge starts to thicken almost immediately.  Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish.



Maple Cream Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream (Heavy/Whipping Cream)
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
Toasted Walnuts


Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat.  Stir while bringing to a boil.  Lower the heat and continue to stir slowly while the mixture cooks.   After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball.  You might need to cook it for another minute or two.  Remove from the heat, add a couple of teaspoons of vanilla and start stirring.   It takes about 14 or 15 minutes for the fudge to cool and thicken.  Pour into buttered dish.

TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.

Option: Replace the cream and cup of white sugar with one can of  Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Caramels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt
vanilla


Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin
tins.

42 comments:

  1. Ann, what fortunate recipients to be gifted your fudge. It looks absolutely delicious. Now you have me hungry for it!!

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  2. Great idea for Valentine's. I make so much at Christmas, I tend to forget how much people love it. Thank you!
    xoxo Pattie

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  3. I cannot believe the look of these..Ann and The Willy Wonka Fudge Factory:) They look better than the fudge specialty shops we encounter on trips..I love it!Of course you are saving one for you:) Over the top!

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  4. I would love to get one of these from my Valentine Ann!
    Just gorgeous!

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  5. I love making fudge. My son is flying from Ottawa for Reading week and I have to make a pan just for him.

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  6. I think LA is a little east of you!

    Beautiful!

    Denise

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  7. Good morning,
    Just landed here, a comment on my blog took me to two places before I arrived here, and I am loving it... wow.. this is great.
    I am Lebanese , living in North Bay, Ontario.
    My husband will be over the clouds for these.
    I bookemarked the recipe for next week. this week I am baking two cakes one for my niece's birthday and one big triple chocolate cake for the Landry's

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  8. Well the four going east were sent via UPS yesterday so they should have it by tomorrow and I hand delivered Matt and Dana's yesterday. They ended up with their tray as well as our tray minus 4 pieces. I knew if I kept ours it would be gone in a day. Okay so now you know I have no will power when it comes to White Chocolate Walnut fudge.

    Thank you for your comments. I really do appreciate you taking the time to visit and comment on my blog.

    Hi Arlette, Welcome. I can't wait to check out some of your Lebanese recipes.

    Ann

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  9. What great gifts!That fudge sounds and looks really good!
    Rita

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  10. Thanks for the fudge! It sure is delicious. Good thing it is at Matt's house or I would have eaten the whole tray for breakfast.

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  11. You are a powerhouse woman! I so want to be your Valentine! I love anything walnut, so please just forward a tray :)
    Happy Valentine's Day,
    Pam

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  12. omg my heart is racing... this is how i see heaven~

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  13. Absolutely gorgeous, Ann! Your lucky, lucky family and friends. xo

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  14. I have a sugar rush just looking at these beautiful photos. I think we'd be crazy mad over the maple cream fudge. Bookmarked!

    Still laughing over 2 Stews and Kathleen's comments!

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  15. There will be some smiling faces and happy people come Valentine's Day. All the fudge looks delicious, but I'm looking forward to trying your white chocolate version, Ann. Have a wonderful weekend. Blessings...Mary

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  16. When you say "cream", are you using half and half, heavy whipping cream or another type? I want to get it right. Looks so good.

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  17. I use heavy/whipping cream.

    Enjoy!

    Ann

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  18. I just found your blog on pinterest! Looks great! Have you ever put it in the freezer and then used it a few days later? thanks!

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  19. I just found your blog on Pinterest.com. Thanks for an amazing recipe. It looks amazing. Have you ever made this and put it in the freezer and used it a few days later?

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  20. I just keep it in the fridge. I must admit though it doesn't last long.

    Ann

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  21. My husband just tried to make the fudge... Both of us thought that it said 4 cups maple syrup because it runs onto the word butter and we couldn't see it.

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  22. Tonya, Thank you so much for bringing this to my attention. I've had a lot of positive feedback from followers who have made this fudge and you are the first to let me know about the error.

    I appreciate you taking the time to let me know. It is now fixed.

    Ann

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  23. Followed your recipe, used a candy thermometer, cooking to 238 degrees. I let it set for 10 minutes, then stirred for about 5 minutes before pouring into pan to set. My fudge didn't seem to set up very firmly....any suggestions?

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  24. It could be slightly undercooked or more likely you didn't beat it long enough. You really can't make fudge by "time". It is more about feel. The times listed are "abouts" to give you some idea. But time will vary depending on many things, including weather.

    I use the cold water test to test for "soft ball" stage. And you want to beat the fudge until just as it starts to lose its shine. When it starts to dull that is when you want to pour into a buttered dish.

    Fudge really is one of those things that requires practice. But at least the mistakes taste wonderful. Please don't give up.

    Merry Christmas and Happy Holidays.


    Ann

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  25. Can you tell me what you do to get the quantity of fudge shown in the pictures? I doubled the recipe and got a 9X9 pan, am I doing something wrong?
    Thanks,
    Joanna in sask

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  26. What kind of maple syrup do u use ?

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  27. Corttney, I'm not sure what you mean. Are you referring to Grade or whether I use pure maple syrup? I do use 100% pure maple syrup. Just what ever I have on hand which is usually light or medium grade.

    ~Ann

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  28. 1 can of condensed milk, but what size?
    so interesting might just do this for my mom's lunch gathering.

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    Replies
    1. Storm, here in Canada, I've only seen sweetened condensed milk in one size cans. I buy Eagle Brand and the can is 300ml which is about 10 ounces.

      ~Ann

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  29. I made your fudge last Christmas as gifts and it was wonderful. We found the maple fudge turned out slightly granular and a little softer than ideal, but the white chocolate walnut was thick and creamy and perfect. We loved it! If you have any tips for getting the maple to turn out the same way as the white chocolate walnut I'd be interested. Thanks so much for sharing these recipes!

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  30. Usually when fudge turns out grainy it is a result of either over cooking or over beating. After the mixture reaches the softball stage, remove it from the heat and let if cool for 10 minutes. Then beat it. It will thicken up quickly with less beating. Just pour into buttered dish as soon as it starts to lose it gloss. Hope that works for you. ~Ann

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  31. What size pan/dish do I use to pour fudge in to set up?

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    Replies
    1. Anonymous, Because I was mailing the fudge in the photo, I used shallow disposable foil pans. But when I make it for us, I use a small shallow glass Pyrex dish. It measures 9" X 5" X 2". It looks like a loaf pan with low sides. I like a thick piece of fudge. If you prefer your fudge thinner you can use a larger pan. ~Ann

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  32. what kind of cream is used? I have never made fudge before ans would like to make it for xmas gifts..."keeping my fingers crossed".

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    1. I always use Heavy Cream/Whipping Cream. I'll keep my fingers crossed too. Merry Christmas!! ~Ann

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  33. What size pan do you recommend when it's done cooking

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    Replies
    1. I prefer to use shallow narrow pans. I like a thick piece of fudge. But you can use an eight inch square pan. The fudge just won't be as thick.

      ~Ann

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