| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 2 | c | Pure maple syrup |
| 1 | c | Granulated white sugar |
| 2 | tb | Corn syrup |
| 1 | c | Heavy cream |
| 1 | pn | Salt |
INSTRUCTIONS
Here are several maple fudge recipes from my collection. They are taken from a French cookbook called "Les P'tits Becs Sucres De La Beauce" which, loosely translated, means "Sweets lovers from the Beauce" (the Beauce is a region of southeastern Quebec that is the main maple syrup production center of the province). Here they are: Mix all ingredients well and bring to a boil, stirring constantly. Simmer, stirring occasionally, until the mixture reaches 236 degrees F on the candy thermometer. Remove from heat and let cool. Stir vigorously until the mixture has thickened and lost its shine. Pour into a buttered dish to harden. Posted to Bakery-Shoppe Digest V1 #226 by "LAROSE, JOSEE" <[email protected]> on 1997,
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