Maple Nut Cream Fudge By Freda

FREDA GABLE

By
@cookin4me

I have always Love maple Cream anything. . . So When I found this recipe, I was delighted, its a Canadian recipe. ( My Mother is from Canada, Says "everythings better in Canada") We'll let you decide!!
Easier than it Looks.
Photo Coming.


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Comments:

Serves:

9X12 pan

Prep:

15 Min

Cook:

5 Min

Method:

Stove Top

Ingredients

MAPLE NUT CREAM FUDGE

1 c
white sugar
1 c
brown sugar
1 c
heavy cream/whipping cream
1/3 c
real butter ( not margarine)
1/4 c
maple syrup
pinch of salt
1 tsp
maple falvoring
1 tsp
vanilla extract
1 c
chopped walnuts or pecans

Directions Step-By-Step

1
READ ENTIRE DIRECTIONS BEFORE STARTING THIS RECIPE. Follow EXACTLY.

Line Pan with Foil & Butter well. Set aside.

Add White & Brown Sugars, Butter & Cream, Maple Syrup & salt into Heavy Saucepan.
Place over Medium Heat, Stir all the while Bringing to a boil.
Lower Heat, Continue to stir Slowly as Mixture cooks. After Timing & cooking for 7 Min, Test by pouring a small amount into some Cold Water. you want it to Form a Soft ball (235-240ºF) (112-116ºC)
or use Candy Thermometer, to soft ball stage @ 235-240ºF (112-116ºC)
You Might need to cook this for another minute or two. REMOVE FROM HEAT.
2
Add Nuts, Vanilla & maple flavoring, and start Stirring. Keep Stirring . . .
It takes about 14-15 min for the Fudge to cool & thicken.
3
Pour into 9 X 10 Buttered Dish.
Tip:
Let the fudge sit for 10 min, after removing from the heat, & allow this to cool slightly, this will reduce the stirring time.
4
INFORMATION TIPS:
SOFT BALL STAGE; 235-240ºF (112-116ºC)
Is used for; Fudge, Fondant, Creams, Penuche, Maple, etc:

When a small amount of sugar syrup is dropped into very cold water, it forms a ball that does not hold its shape when pressed with your fingers.

About this Recipe

Course/Dish: Candies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Heirloom