Sucre a la Creme

* Exported from MasterCook *

Sucre a la Creme

Recipe By : The Canadiana Cookbook/Mme Jehane Benoit
Serving Size : 1 Preparation Time :0:00
Categories : Candy Maple Syrup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c maple syrup
3 c light brown sugar
1 c sugar
2 tbsp baking powder
1 c milk AND
1 c 35% cream OR
2 c 15% cream
1 tbsp butter
2 tsp vanilla
nuts to taste

Place all ingredients except the last three in a large saucepan. Cook over
medium heat, stirring constantly. The syrup will swell at the beginning of
the cooking, but it will soon go down.

The fudge will be done when a candy thermometer reaches 240 degrees F or
when a drop of it in cold water remains soft. Let the fudge cool, then add
butter, vanilla and nuts, and stir until creamy. Spread into a buttered pan.

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NOTES : In French Quebec there are as many recipes for this maple fudge as
there are bean recipes in Boston. This one is superb.