19th Century Cream Fudge - Sucre à la Creme Recipe
19th Century Cream Fudge - Sucre à la Creme
Flavors of Quebec
Total time: less than 15 minutes

Prep. time: 5 minutes
Cooking time: A few minutes

Difficulty: Average
Chef's Note

How to hold on to a suitor during those buttoned-up Victorian evenings? Here's a secret...

To punch the recipe, sprinkle your sucre à la crème with a pinch of fleur de sel.

- 500 ml (2 cups) Maple Syrup
- 1 Tbsp. corn syrup
- 175 ml (3/4 cup) Light cream
- 1 Tsp. vanilla
- 175 ml (3/4 cup) chopped nuts (optional)
  1. Put the maple syrup, corn syrup and cream into a heavy saucepan and boil without stirring until it reaches 117°C / 234°F, or soft ball stage.
  2. Cool to 50°C / 100°F and begin stirring until the mixture thickens.
  3. Add the vanilla and walnuts.
  4. Pour into a buttered dish.
  5. Let cool and cut into squares.
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