Maple Fudge Eyeballs

 

 

 

I just LOVE coming up with new treats.  On a recent visit to Laurence Farms to pick apples we bought some Maple Walnut Fudge in their country store and I ate the whole thing myself.  No sharing with the kids!  I really wanted to replicate that intense, sweet flavor in a Halloween themed treat.   Since we were going to an outdoor viewing of Beetlejuice, I was inspired by the scene where Adam stretches his face and has eyeballs on all of his fingers.  Creepy!!  So my Maple Fudge Eyeballs are the love child of eyeball fingers and a visit to the country store.  This recipe can be simplified and used for other occasions.  Instead of forming eyeballs you can just pour the mixture in a rectangular pan to set and then slice to eat.  

Printable Recipe

  

Ingredients

• 1C (240ml) Pure Maple Syrup

• 1/2C (120ml) Heavy Whipping Cream

• 2TBS (28g) Unsalted Butter (diced)

• Optional: 1/2C Finely Chopped Walnut         

• 1lb Vanilla, White Candy Melts

• Small Amount of Green Fondant

• Corn Starch

• Black Royal Icing

• Red Edible Ink Pen

Preparation

1. In a Medium sized heavy bottom sauce pan, heat Pure Maple Syrup over Medium/high heat until Simmering and continue to cook for about 5 minutes.  Be sure not to burn by picking up the pan and swirling around to be sure it doesn’t catch.  

2. Pour in Heavy Whipping Cream and return to a boil.

3. Continue to simmer mixture until it reaches 236º  Fahrenheit (113º Celsius) on a candy or pen thermometer.  This is the soft ball stage for candy making.

4. Remove pan from heat and add butter, do not stir, just allow it to melt into mixture and cool for about 10 minutes.  

5. Once cooled to almost room temperature either use a hand mixer with beater attachments or transfer to the bowl of a stand mixer using the paddle attachment and beat for about 5 minutes or until the mixture thickens and loses its shine.  

6. If using mix in Walnuts now.  

7. Spoon mixture into 1” silicone ½ sphere molds or if you would just like to make sliceable fudge pour into a small rectangular pan.  Refrigerate for at least an hour until set.  You can also freeze spheres to  make them easier to handle.

8. Once Fudge is set, melt Candy Melts in the microwave at half power in 30 second increments, stirring after each until completely melted.  

9. Remove each fudge semi-sphere and skewer with mini plastic forks.  Dip  into Candy Melts and leave to set on parchment paper.

10. Roll out fondant using a dusting of corn starch and use the fat end of a piping tip to cut out circles.  Using a dab of candy melt to adhere.  Pipe a small dot of black royal icing in the middle and use a red edible pen to draw blood vessels.