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1 servings
suggest servings
| 2 | cups | sugar | granulated |
| 1 | cup | maple syrup | |
| 1/2 | cup | light cream | 10% |
| 2 | tablespoons | butter |
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.
This is the fourth maple fudge recipe I've tried and I finally found the taste I've been looking for. This is excellent.
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| % Daily Value* | |
| Total Fat 47.0g | 72% |
| Saturated Fat 29.0g | 145% |
| Trans Fat 0.0g | |
| Cholesterol 139mg | 46% |
| Sodium 238mg | 10% |
| Total Carbohydrate 620.0g | 207% |
| Dietary Fiber 0.0g | 0% |
| Sugars 591.0g | |
| Protein 3.0g | 7% |
| Vitamin A | 30% | Vitamin C | 2% | |
| Calcium | 34% | Iron | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Liguria, a region of northwest Italy, is a 220 mile long, crescent-shaped area on the Mediterranean. Part of the Italian Riviera, it is bordered by...
this dish lives up to it's name-i cut back the amount of peppers to two tablespoons and it still killed me! slow burn all the way and an excellent meal.
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