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Maple Fudge
2013-08-06
https://api2.metro.ca/userfiles/image/recipes/sucre-creme-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
Féd. des producteurs acéricoles du Québec
3
36
5
1
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
30
squares
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
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)
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
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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.
