Maple Whiskey Fudge easy medium hard
3 cups sugar 2/3 cup milk 2/3 cup half-and-half (10%) cream 1/4 cup light corn syrup 2 tbsp butter 6 tbsp whiskey 2 tsp maple extract
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
In a large 3 quart saucepan, combine sugar, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir.
Cool to 120F. Add whiskey and maple extract. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.
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These fudge recipes are my own and I'm happy to share them. However, publishing of my fudge recipes in any form, including on the web, is not permitted.