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Maple Fudge https://www.metro.ca/userfiles/image/recipes/sucre-creme-erable-5821.jpg PT10M PT20M PT30M
Heat the syrup and butter in a casserole and simmer gently for 5 minutes. Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F). Add nuts and remove from heat. Let sit for 5 minutes. Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed. Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.
30
2 cups (500 mL) Maple syrup 3 Tbsp. (45 mL) butter 1 cup (250 mL) 35 % cream 1/2 cup (125 mL) chopped nuts (optional)
Maple Fudge

Maple Fudge

Rate this recipe
12 Votes
30
squares
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 2 cups
    (500 mL)
    Maple syrup
  • 3 Tbsp.
    (45 mL)
    butter
  • 1 cup
    (250 mL)
    35 % cream
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    SELECTED VARIETIES

  • 1/2 cup
    (125 mL)
    chopped nuts (optional)
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Imprimer ma sélection

Preparation

Heat the syrup and butter in a casserole and simmer gently for 5 minutes.

Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F).

Add nuts and remove from heat. Let sit for 5 minutes.

Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed.

Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.

Source : Féd. des producteurs acéricoles du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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