Maple Syrup Fudge is a classic Québécois candy that is traditionally made around the holidays. All you need is four ingredients to make a memorable sweet treat!
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Maple syrup fudge is a classic holiday candy in many Québécois households. Growing up, I mindlessly indulged in sucre à la crème after Christmas dinner, the cheery mood making it okay to eat just one more piece. Everyone will tell you that their grandmother’s recipe is the best, and yes, every family recipe is probably in fact the best, given it is enjoyed surrounded by people you love.
Making fudge can be a bit finicky, but I find the key is to be very careful not to overwhip the fudge mixture after the cooking process. If you do, the candy will still be delicious, but the texture will be harder and dryer than the expected heavenly, melt-in-your-mouth treat. The addition of a bit of white chocolate is a genius tip I encountered in a local food magazine: it doesn’t affect the flavor of the fudge but does wonders, texture-wise.
Maple Syrup Fudge should be enjoyed in tiny bites, so if you have leftovers or want to try something new, check out this fantastic cookie recipe: Chewy Maple Syrup Fudge and Pecan Cookies. Maple candies tucked in cookies? You better believe it!
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