Sucre à la crème (Maple Cream Fudge)

We love fudge and these are delish! You would swear that there is maple, but shockingly there isn’t. I haven’t made fudge in ages and this recipe has got me on a kick to try making all sorts of fudge. We loved it and both my daughters took some to also give to friends and heard that the friends loved it too. Thanks, Bea, for sharing.

Simply amazing! So sweet and they just melt in your mouth. Trying to exercise a little bit of self-control, but failing as I write...

Brown sugar heaven! We love brown sugar desserts and this didn't disappoint. It is super sweet, but that is good because you can't eat too many at a time. It practically melts in your mouth and makes your taste buds dance in delight. I made it as directed but with a candy thermometer and it took a bit longer to reach the 'soft ball' stage than the instructions state. I had it over medium heat on my small gas burner. I'm glad I read the ingredients closely too, as my Hubby picked up a large evaporated milk instead of the 5oz so I poured it into a measuring cup. I wanted to try it Bea's way for the first time, but next time I plan to try half or all Coconut sugar, coconut oil and coconut milk. Made for the Billboard recipe tag game.

Made these for my Holiday Dessert Tray and they dissapeared in no time. Absolutely delicious!! Quite a few guests requested the recipe and I diected them here. Thank you.

I made this fudge for my family tomorrow for Christmas, but it didn't come out right, so I am not going to rate it. I set the heat at Medium like it says in the recipe, and once it started to boil I let it boil for 9 minutes to make sure it was done enough, and then poured it in the pan and put it in the fridge. I took it out a half hour later and tried to cut it, but it was so soft that the cut lines just disappeared within a few seconds. I put it back in the fridge for a couple of hours and tried again. It was a little more formed, but not much. I then took it out another hour later, and the same thing happened. I put it in the freezer to see if I could get them out of the pan and put them in cupcake cups as caramel, and when they came to room temperature they spread out all over the place. A bit disappointing for me, since the flavor is awesome and I was so excited about that... I can't bring them tomorrow as I could only get a couple of them out of the pan to take a photo. I didn't post the photo here but did post it to show that I made it for one of our tag games. I am disappointed, as I followed the recipe to a T and it didn't come out.. I hope others have more luck than I did... Possibly it takes longer here than in Canada due to altitude? The taste is just like caramel, and scrumptious, especially with the nuts, so do try it and see how you make out! UPDATE: I figured out that you CANNOT use margarine in this recipe because it doesn't firm up. Make sure you only use butter! I just made another batch using butter and it firmed up just fine. I brought some for my dad at the hospital and he was thrilled to have something delicious to eat for his raging sweet tooth. This is really delicious and I am so happy I figured out what the problem was! Thanks Bea!

I made these on a whim while my oldest had a friend over. Sweet Mother of God these are crazy good! Very rich and Very sweet. I ate until it made me sick.....then ate a little more. I have to save this recipe for a time when I feel like I have a little more control over myself!