Thought I would start with a recipe to go with the Maple Cream Fudge.
Another family favourite. I don’t use a candy thermometer when I make fudge. I just do the soft ball or hard ball test by drizzling a little of the mixture into cold water.
Home Cookin Chapter: Recipes From Thibeault’s Table
Maple Cream Fudge
1 cup white sugar
1 cup brown sugar
1 cup cream (I use Heavy cream/whipping cream)
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
Add the two sugars, butter and cream, maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish. TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.
Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.
1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt