Sucre à la crème (Maple Cream Fudge)
Recipe: #692
October 17, 2011
Categories: Desserts, Native American, 5 Ingredients Or Less, Christmas, Easter, New Years, Passover, Thanksgiving, Gluten-Free, No Eggs, Sugar, more
"This is a French Canadian Favourite. Every Francophone person I know has a family member who makes this regularly, and, in my family that person is me, lol. I enjoy making it as much as I enjoy eating it. Make sure you cook this on medium heat only and stir it constantly or this will not turn out."
Ingredients
Nutritional
- Serving Size: 1 (45.2 g)
- Calories 174.5
- Total Fat - 4.8 g
- Saturated Fat - 2.6 g
- Cholesterol - 10.8 mg
- Sodium - 40.3 mg
- Total Carbohydrate - 33.8 g
- Dietary Fiber - 0.1 g
- Sugars - 33.6 g
- Protein - 0.4 g
- Calcium - 9.5 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Combine first 3 ingredients.
Step 2
Bring to a boil over MEDIUM heat, lightly stirring continuously, this will take about 20 minutes. (Do not try to speed up the process by increasing the heat because you will not get the proper consistency if you do so)
Step 3
Continue to boil for 8 to 9 minutes stirring constantly. (Do not stop stirring or the mixture will stick to the pot and burn)
Step 4
Remove from heat, add icing sugar (and nuts if using) and stir until well mixed.
Step 5
Pour into 9" X 9" pan.
Step 6
Cool about 15 minutes in refrigerator and cut into small squares.
Step 7
Return to refrigerator and let cool completely and remove from pan.
Tips
No special items needed.