| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | 1 | Servings | |
INGREDIENTS
| 2 | c | Pure maple syrup |
| 1 | c | Heavy cream |
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: Boil the syrup to the soft ball stage. Warm the cream and pour into the syrup. Boil this mixture again to the soft ball stage. Remove from heat and stir until the mixture becomes slightly grainy. Pour into a buttered dish to harden. You may add nuts to taste. Posted to Bakery-Shoppe Digest V1 #226 by "LAROSE, JOSEE" <JOSEE.LAROSE@bdc.x400.gc.ca> on 1997,
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