"Recipes are meant to be shared"

It is my intention to add a couple of recipes here every week. Although between working and playing with my daily blog 'Thibeault's Table', I'm not always successful.

Maple Cream Fudge

Maple Cream Fudge
1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.

Option: Replace the cream and cup of white sugar with one can of Sweetened Condensed Milk and increase the maple syrup to 1 cup.

To make Carmels instead of fudge,

1 1/2 cups brown sugar
1/2 cup white
1/2 cup white corn syrup
1 cup butter
1 cup cream
pinch of salt

Cook to almost hard ball stage. Let cool slightly, stir and then pour into butter pan or mini muffin


Jenny said...

Looks fantastic! Will be trying this recipe soon!

Thibeault's Table said...

Thanks Jenny.

Anonymous said...

Hey, got any other fudge recipes to share??

Zachary .W. said...

tried this last night. The fudge turned out great. Do you have a chocolate fudge recipe too?

Thibeault's Table said...

Zachary, yes, you can find some variations in my fudge recipes on this blog post, including one for chocolate.

Post a Comment