Make sure that you keep a very close eye on things (and that you use a big enough saucepan 4 quarts is a minimum!) as the syrup will rise quite a lot as it boils! Then, in a 4 quart saucepan, bring the maple syrup to a boil over medium heat simmer for 5 full minutes. Mind you, you’ll have plenty of time to do that later while your sugar mixture is boiling, but I always like to get that out of the way from the get go. Start by greasing the bottom and sides of a loaf pan with butter, then line the pan with parchment paper, leaving a bit of an overhang on both long sides. Now I can only hope that it works just as well for you. I made 3 batches in a row this year, and all 3 turned out PERFECT! Sometimes, I’d end up with a “hard as rock” crumbly mess, sometimes I’d get fudge so soft, you could almost spread it on toasts…īut FINALLY, I found THE recipe, formula and method that works for me. I tried different combinations of ingredients, different cooking temperatures, different beating methods… For the longest time, I even thought that I was jinxed and that I should just plain give up on trying to make this delicacy at home.īut the thing is, it’s just too darn good to give up on! So I kept on trying, and trying, and trying some more. The thing is, though, it can be a bit tricky to make, especially if you want to get it “just right”… You need to boil your cream and sugar to just the right temperature and then let it cool down and beat it to just the right consistency… This can take a bit of practice, and sometimes, too, a little bit of luck, I think.įortunately, however, this stuff tastes so good that EVEN if you get it wrong somehow and your fudge doesn’t turn out absolutely perfect, it’s still going to be sinfully good to eat! Trust me, I know! I’ve personally ruined MANY a batch over the years. Seriously… I can’t even begin to tell you how exceptionally good this stuff is. Just one bite is all you need for your taste buds to think they have died and gone up there to sing in unison with the angels in the sky. A true staple in Québec, Maple Fudge (aka sucre à la crème) is a smooth, creamy and sinfully decadent maple treat that tastes like pure heaven.Īnother unavoidable classic in this household on Christmas Day would be Maple Fudge, or what we Québécois refer to as “ Sucre à la Crème“.Ī true staple here in Québec, this fudge is a smooth, creamy and sinfully decadent maple treat that tastes like pure heaven.
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