| 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"
<JOSEE.LAROSE@bdc.x400.gc.ca> on 1997,
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”