This recipe looks great, but I'd be careful about saying it's diabetic-friendly. It may not have cane sugar in it, but maple syrup still has plenty of sugar all on its own. That being said, I can't wait to try this.
I try making this for yeeaaars and every single time I either burn it or make caramel. Your video was the first time I was able to make it perfectly! It’s so clear,no fancy edit and straight to the point.Thank you so much! I come back to this video every single time I’m making fudge and I’ve always nailed it🫡
Thanks for sharing this recipe! It's my favorite and I don't eat much candy. Used to find it at TJX out of Canada and they stopped having it. Such a great gift for Xmas! Thank you! I'm gonna try yours because it has the extra butter and is surely the best recipe! 🙏💖
Love the way you made this video together. So sweet. The way your husband explained things in the free time. And asked the questions for us. Great video ❤️
For all my diabetic friends, who clearly will understand this glycemic index of maple syrup is estimated to be 54,2 making this a low to medium GI food. As a basis for comparison, granulated sugar has a glycemic index of 65, and brown sugar has a glycemic index of 64.
The urge to stir was overpowering ME. 😬 This looks so yummy. I love maple candy, too, so I'll definitely try this recipe. Without stirring, I promise. 🙂 Thanks for sharing another easy recipe especially for those who are trying to stay away from sugar. ♥️🙏
I am going to make this with our Vermont Robust syrup omg it will be so good. I have made the candy with just the syrup but the cream and butter are the game changers. My ex mother in law and best friend just died from Alzheimer's she loved maple fudge. She made the best peanut butter fudge( l felt honored when she would make it for me for Christmas when she stopped making it for everyone else because I said it was not Christmas without it. She never liked her maple fudge recipe I am going to make this thinking not her and teach my grandson I have been teaching him baking because my daughter is a great cook but she says she cannot bake.
I love the sound of this and want to make it with Brasil nuts incorporated into the block (buying Maple brasils here in the UK is SO expensive (£10 for 10 pieces!) Love the fact that I will be able to use my Kitchen aid to help me as I am not strong enough to beat the mixture until it is the right consistency.
I love maple...and this is great for larger get togethers when there will always be someone in need of the diabetes friendly option, especially like Christmas gatherings. Thanks for sharing! ....and I agree, no nuts 😜
Okay I'm about to start my cook! Bought the Heavy bottom pot. The same Candy Thermometer as you. I have a gallon of pure Quebec Maple syrup. Whipping cream and Cultued butter. I only buy unsalted. But I think I'll be all good without the salt. Unfortunately I don't have great inlawes, Bwahahah. But I do have a hand mixer. I'm guessing the beaters that aren't whisks are the ones to use? I'm using 8×8 pan, because I don't have a loaf tin anymore. I think I'll use parchment paper because I'm worried about possibly tasting that hint of metallic taste, I can direct in some stuff. I'll butter the pan first to hold the paper in place. Okay I've watched and read about 50 different recipes and am truly grateful for yours. It's so DETAILED in the description of the Boil, timing, when to Start Timing, where to place the thermometer and to NOT STIR EVER!!! To NOT stir is something only you two stressed and thankfully your man explained why. Thanks! It makes total sense! Plus the heavy bottom pot was the greatest tip too! Oh yesss, I'm looking forward to Hearing the Angels sing Hallelujah too! Thanks again. 💞👍 I will tell you how this first batch works out! 11:28:22 🇨🇦🐈
🤗I love 3 Ingredient recipes! It’s amazing how many things can be made so simply but also be simply fantastic! Thank you for sharing! I love your presentation. I make cooking videos too and I love watching and learning for other talented creators like you! Nice 👍🏻
Thank You Thank You Thank You Angela Kay!!! Finally a Recipe that a Diabetic can eat!!! What an Amazing Simple Recipe!!! Thank You again for sharing another Amazing Recipe with us!!! God Bless You Both!!!
I love love love maple or maple walnut fudge. Only problem… I’m wanting to make it for our company xm Christmas Party. And it only makes a small amount per batch
Wow, 1 tbsp of maple syrup has 12.4 grams of sugar. Someone with diabetes might eat this thinking there's no sugar value. You should probably fix that statement so someone doesn't have a surge of their diabetes. Have a great day.😊
I'm sure if you were able to cut it small enough that it would work....it may melt because this fudge doesn't have the stabilizers in it that the chips have though. If you try it, please let me know if it works
Pure maple syrup has no sugar. Fake pancake syrup is loaded with sugar. Pure maple syrup does have a glycemic index, but it is much safer for diabetics than anything other sweetener.
@@artofcreationhomestead chemically speaking, maple syrup is primarily sugar and water. Come on, this is like elementary school biology, plants produce sugars as a food source. That includes trees. As it turns out, if you take massive amounts of maple sap and boil it down, it tastes pretty good. Mainly because you create a highly saturated sugar solution. You ever see maple syrup crystallize? Those are sugar crystals. My family has been in the maple syrup industry for decades. Among many other maple products, we make maple sugar. Why do you think it's called sugar? You can test what I've said using whatever grade maple syrup you wish and a blood glucose monitor, feel free. That said, there's an argument to be made if you want to talk about refined sugars and natural sugars, but saying maple syrup of any grade not containing sugar is false.
I so want to try this but I don’t think my heavy pot is big enough it only holds about 7 or 8 cups filled to the top. I would be constantly lifting the pot off the burner.
I have made this many times now and it is delicious but I can not get mine to be creamy. It is more like the maple candy you get in the little maple shapes. What am I doing wrong??? I don't stir at all and I cook exactly like you said in the video. Please help.
hmmmm....you might be whipping the maple mixture too much, that would let it get too cold and crystalize, OR (I would lean this way) that your candy thermometer is off and your mixture is getting hotter than you think
What’s gonna happen or not happen if you don’t have a heavy bottomed pan? That scares me a lil, I only have Revere ware pots w/ copper bottom. They’re not inordinately thick bottomed, but not thin either!! 😵💫
@@artofcreationhomestead Ok, thanks! If mine turn out half as good as yours I’d be happy bc I’ve tried various times over the yrs (when I actually had a candymometer) & apparently never got the temps up t’where they were supposed to be. Prob pulled out a tic short of desired temp, therefore destroying the whole shbang! 😖
You know what my new pet peeve is? People who don't say the whole truth. Like in order to get to 236 degrees it takes like an HOUR! Am I the only person who had to learn this in absence of obvious info???
^^^ Fake News^^^ Does NOT take an hour the way we did it in this video. IF you are using a heavy bottom pot (like we did) then you can turn the heat up higher and get there faster. IF you are not then it will take longer.
I’m doing this recipe now and I was wondering how long it takes to get to that temp too. Last time I tried this I must have not done it right cause it ended up like caramel. It’s been going for a minute and almost to 230 now
