i’m a sucker for fudge. i’m always drawn into those fudge stores, that smell like sugar, and have slabs of varieties of fudge under glass to drool over. there’s something awesome and old school about fudge.
this delicious batch i decided to make purely with maple syrup, cutting out the refined sugars entirely. there’s a bit of tang from the buttermilk, crunch from pepitas, and a taste of salt right at the end. it reminded me a lot of the leche quemada i grew up eating as a girl…. mouth-watering.
Maple, Pepita & Buttermilk Fudge
- 2 cups grade b maple syrup
- 1 cup California buttermilk
- 4 tablespoons California butter
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 3/4 cup toasted pepitas pumpkin seeds
- Coarse salt for garnish
- Line an 8-inch loaf pan with parchment paper leaving an overhang on both long sides.
- Combine maple syrup, buttermilk, butter and salt in a medium saucepan. Begin cooking over medium-high heat to bring to a boil. Cook until a candy thermometer reaches soft ball (240°), stirring occasionally, about 7 minutes.
- Transfer mixture to the bowl of a stand mixer. Beat mixture on medium-high speed until mixture thickens, cools, and becomes more matte in color. Stir in vanilla and pepitas. Transfer mixture to prepared pan, pressing top to smooth. Sprinkle with coarse salt; allow to cool completely before cutting.