This is the Maple Cream recipe.
- Prep: 10 min
- Cooking: 10 min
- Refrigeration: 30 min
- 3 cups (750 mL) light brown sugar packed
- 1/3 cup (80 mL) golden corn syrup
- 1/3 cup (80 mL) 18 % or 15 % cream
- 2 tbsp (30 mL) butter
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) chopped walnuts
- 1/2 tsp (2 mL) vanilla extract
Measure sugar, corn syrup, cream, butter and salt into saucepan. Stir gently over low heat until dissolved. Boil, without stirring, to soft ball stage (238 °F / 115 °C).
Remove from heat; cool; beat until creamy and thick. Add nuts and vanilla extract. Pour into lightly buttered 8-inch (20 cm) square pan.
Mark in squares while warm. Cut when cool. Store in sealed container.
Winning recipe of Canada's Best Fudge Recipe contest held within the context of the 2008 Good Food Festival in Toronto. Donna and Sarah Hickey, the winning team, have adapted a recipe from the Kate Aitken's Cook Book (Kate Aitken, Harper Collins Publisher, 1891-1971).
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 22 mg|
|Vitamin B6:||1 %|