1 cup light cream
1 cup milk
1.75 cup white sugar
1.75 cups light brown sugar
2 tbs butter
1.5 tsp maple flavoring
1 tsp vanilla
Put all ingredients together in a saucepan
Butter the top edges of the pan
"cook until you see big eyes on top" or until liquid reaches the soft ball stage (235 -240 degrees with hand held thermometer)
"Keep trying a little syrup out of the pan in a cup of cold water until the water stays clear and the syrup keeps it's shape in the glass after you empty the water"
Turn off the heat ; you can leave it there for a little while and dont stir anymore
Add vanilla
Beat the mixture and pour into lightly buttered square pan
"That is the best I can explain it. You have to do it yourself to know"
Chocolate fudge dates back to the United States in the late 1800's. It is traditionally made by cooking sugar, butter, and milk and beating it while it cools until it is smooth and creamy. It can be plain chocolate, or have other goodies added to it, such as nuts, dried fruit, and marshmallows.
The science of making fudge involves crystallization of sugar, but in order to get smooth fudge, it can’t crystallize too much, or too fast. Milk, butter, and corn syrup can inhibit rapid crystallization, so they are added to the sugar. Cooking the fudge at a lower temperature and letting it cool before beating it will also result in a smoother result.
