For when you’re sick of pie and ice cream.
spiked with maple syrup and lots of booze. And think fudge, the kind that's hawked from every boardwalk on the Eastern seaboard from May until September., the perfect no-stress summer dessert for beaches and barbecues both.Photo by Chelsea Kyle, Food Styling by Kat Boytsovaabout maple syrup, the thought of making beautiful, delicate maple sweets is terrifying to me because I have clumsy man hands and little patience for exactitude.
The only tools necessary are a heavy pot, a candy thermometer, and a strong arm. The candy thermometer with a clip is crucial: The range between 235-240 degrees is what candy makers call the soft-ball stage, meaning a spoonful of sugar syrup chilled in water is flexible enough to make a squishy ball. But the temperature difference between firm-ball stage and thread stage is just a few degrees up or down, so when I say 238 degrees in this recipe, I mean 238 degrees on the dot.
Nail that, and it's all smooth sailing. When the fudge is whipped to the perfect consistency, there's really no limit to what you could mix in—dark chocolate-pistachio or blueberry-lemon zest would certainly be welcome variations. But I'm a simple man, and I think the creamy sweetness of maple fudge with the salty, buttery crunch of toasted pecans is, like summer, pretty damn perfect.
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