Sunday, June 19, 2011

Maple Cream Fudge

1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter1/4 cup of maple syrup
pinch of salt
Toasted Walnuts
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 Caramels 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 tins.