French Canadian Sucre a La Creme Maple Fudge Recipe

"There are as many recipes for Maple Fudge in Quebec as there are Apple Pie recipes in the U.S. This recipe is said to be superb!!! Although a candy thermometer is not absolutely needed - it is highly recommended. This recipe is from Canadian Living magazine."

Original is 32 servings

Metric US

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Ingredients

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3/4 cup pecans, chopped
2 cups packed brown sugar
1 cup whipping cream
1/2 cup pure maple syrup

2 tablespoons butter (cut into bits)
1 teaspoon baking soda
1 teaspoon vanilla extract

Nutritional

Serving Size: 1 (24.9 g)
Calories 96.5
Total Fat - 3.7 g
Saturated Fat - 1.3 g
Cholesterol - 6.1 mg
Sodium - 47.7 mg
Total Carbohydrate - 16.3 g
Dietary Fiber - 0.2 g
Sugars - 15.9 g
Protein - 0.3 g
Calcium - 9.7 mg
Iron - 0.1 mg
Vitamin C - 0.1 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Spread pecans on baking sheet; bake in 350°F oven for 8 minutes or until fragrant. Set aside. Grease 8-inch square glass baking dish; line with foil; leaving 1-inch (2.5 cm) overhang. Grease foil and set aside.

Step 2

Grease side of heavy saucepan. Add sugar, cream, maple syrup, butter and pinch of baking soda. Cook over medium heat stirring constantly with wooden spoon until dissolved and boiling. If mixture does not foam up high when it boils, stir in remaining baking soda.

Step 3

Boil without stirring for 8 minutes or until candy thermometer registers soft-ball stage of 238°F (114°C) or 1/2 tsp syrup dropped into very cold water forms soft ball that flattens when removed from water. Immediately pour into clean wide-bottomed bowl, without scrapping pan clean. Let cool on rack to 100°F 1 to 2 hours.

Step 4

With wooden spoon, beat in vanilla. Beat for about 7 minutes or until very thick and most of the gloss disappears. (Or use heavy-duty mixer with paddle attachment and beat fudge at medium-low speed for about 15 minutes.)