How To make Maple Fudge
Ingredients
2
cup
sugar, granulated
1
cup
maple syrup
1/2
cup
light cream, 10%
2
tablespoon
butter
Directions:
Combine all ingredients in a medium saucepan. Cook and stir over medium high heat until boiling. Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reaches temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set. Quickly press into well greased 8 inch square pan. Make in squares before fudge sets. When firm, cut into squares. Makes 20 to 25 pieces.
How To make Maple Fudge's Videos
Taste of Quebec ~ Sucre à la crème (Quebec Maple Fudge)
Sweets! Quebeckers are known for their love of sweets. Nothing better exemplifies that than Sucre à la crème. It is incredibly sweet with a melt in your mouth texture that will satisfy even the most ardent sweets lover. Don’t believe me? Scroll down to the recipe and try it yourself!
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Chapters:
0:00 - Intro
0:20 - Making suc a creme
1:39 - Origin?
2:34 - Mix, poor, and chill
4:06 - Vocab
4:20 - Time to eat!
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Today’s vocab is:
Saucepan ~ La casserole
Maple syrup ~ Le sirop d’érable
Cake mold ~ Le moule à gâteau
To butter ~ Beurrer
Candy thermometer ~ Le thermomètre à bonbons
Nathalie’s notes:
-I make this the “old fashioned” way, in a pot on the stovetop. However, there are many microwave recipes. I have not tried it, so please let me know if you do it with this method.
-When you add the vanilla, the mixture will bubble slightly. Do not worry, it’s completely normal.
-Growing up, my mother would sometimes make the sucre à crème and take it off the stove before reaching softball stage. We would use it as a spread on toast… Delicious!!
Recipe:
This is the recipe my mother gave me. She found it in a magazine a very long time ago. It was from La Soeur Angèle.
1 Cup Brown Sugar
1 Cup White Sugar
1 Cup Whipping Cream (35% Cream)
¼ Cup Unsalted Butter
¼ Cup Maple Syrup
½ Tsp Vanilla
-Prepare a square mold by liberally buttering the bottom and sides.
-Set the vanilla aside.
-In a medium saucepan, combine all the ingredients (except the vanilla).
-Set a thermometer in the making sure not to let the tip touch the side or the bottom.
-Slowly heat the mixture. It will get into a rolling, bubbling mix. Do not mix it.
-Keep an eye on the thermometer. When it reaches 240F, remove the pan from the heat. It will be at the softball stage.
-Add the vanilla and, using a hand mixer, beat the mixture until it thickens. It will look slightly paler than before you started.
-Pour the mixture into the prepared pan, score where you plan to cut - if you want - and place it in the fridge to set.
-Once set, unmold and cut into squares.
Enjoy!!
Links:
Learn about Soeur Angèle here
Cream information:
Candy stages:
Video ~ Testing for softball stage
For candy stage image, originally from @pastrymaestra.com :
Origin of Sucre à la crème: (French article)
Filmed & edited by Oskar Hirte of Willowfield Productions
Maple Fudge with Pauline Boyce, Vermont Maple Forest Products
* This is an older archived show, and any links or calls to action are likely no longer valid at vermontpbs.org
How To Make the ultimate Fudge With Condensed Milk.
How to make the ultimate fudge with condensed milk. This delicious creamy fudge recipe is super easy to make and taste amazing!!! We took it a step further and added some milk chocolate to the recipe for that extra richness. Loved by everyone this tasty treat would also make a great gift for family or friends.
Ingredients
397g Condensed milk (link to product)
450g demerara sugar
115g Butter
150ml milk
40g milk chocolate (optional)
Be extra careful with the fudge whilst cooking on stove!! It is extremely hot!! Handle with care... xx
PRODUCT LIST (AMAZON USA)
*MARBLE CHOPPING BOARD:
*GREEN KITCHEN UTENSIL SET:
*PORTABLE GAS STOVE:
*SQUARE BAKING TIN:
*NON STICK SAUCEPAN SET:
PRODUCT LIST (AMAZON UK)
Square baking tin:
Marble chopping board:
Green kitchen utensil set:
Portable gas cooker stove:
Non stick saucepan set of 3:
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You Only Need 3 Ingredients for This Maple-Pecan Fudge | Epicurious
We show you how to make maple-pecan fudge with just three ingredients.
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You Only Need 3 Ingredients for This Maple-Pecan Fudge | Epicurious
Easy maple walnut fudge
1 bag white chocolate chips
1 7oz marshmallow cream
1 stick margarine
1 tablespoon maple flavor
3 cups sugar
3/4 cup evaporated milk
1 cup walnuts
Bring margarine, sugar evaporated milk to a boil, boil 5 minutes. Add additional ingredients
MAKING MAPLE FUDGE: a Simple 4-Ingredient Dessert Recipe
Maple fudge is by far my favorite type of fudge. I finally learned to make it myself and decided to share the process with you. The beauty of making it yourself is you have control over each ingredient and don’t have to worry about artificial flavors or overly processed sugars.
Recipe:
Ingredients:
1.5 cup real maple syrup
2/3 cup heavy cream
2 tablespoons butter
A pinch of salt
Directions:
Line a container with parchment paper so it is easy to remove once it’s cool.
Pour maple syrup in sauce pan add the salt (the syrup will boil up to two to three times its volume).
Bring the maple syrup to a boil over medium-high heat then lower to a simmer for 5 minutes.
Pour in the heavy cream without stirring it in and bring the mixture back to a boil and simmer until it reaches 236°F on a candy thermometer.
Remove the pan from the heat and add the butter without stirring and set aside to let cool til ~150°F
Stir or beat till it thickens and scoop and spread in container and let set for an hour or so.
Enjoy!
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MUSIC: Improvisation in A flat by Laura Early