2 c Pure maple syrup
1 c Granulated white sugar
2 tb Corn syrup
1 c Heavy cream
1 pn Salt
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.
Yields
1 Servings