![]() HA! This is the moment when you want to stop beating. Keep going!Īfter another couple of minutes, the sugar will become even lighter and fluffier and thick, and it’s now slowly starting to loose its sheen. The swirls will keep a much more well defined shape as the beaters turn into the mixture… The more air you beat into it, the lighter the syrup will get, and then it’ll start to get thicker, too. You’ll want beat your syrup with an electric mixer on medium speed for ABOUT 5 minutes, or until the sugar mixture gets thicker, lighter, looses most of its sheen and STARTS to show signs of crystallization.Īt first, the syrup will be a somewhat dark, glossy caramel color, but you’ll see that it’ll soon start to get lighter in color… I’ll try to help the best I can with a bit of visual aids and descriptions, though… ![]() You need to beat some air into that sugar, just the right amount of air, and I can’t give you a clear indication as to exactly “how much” is the right amount. Now comes the step where you need to use your eyes and judgement. Just let the mixture cool like that for 8 minutes. Take that saucepan off the heat and add the butter to it, but do not stir it in. Don’t just turn off the heat, that won’t be enough and your sugar will continue cooking more than it should. You also want to make sure that your thermometer does not come in contact with the bottom of the saucepan, as this could falsify your readings.ĪS SOON as the sugar syrup reaches the magic target of 236☏, remove the pan from the heat source. It is of utmost importance that you get the syrup to just the right temperature here, so yeah, you absolutely need to use a candy thermometer, and a good one at that. Let the sugary mixture simmer without stirring until it reaches 236☏ on a candy thermometer, which should take about 20 minutes. The syrup shouldn’t boil over, but if you find that it’s getting too dangerously close to the edge, lower the heat a little bit, or carefully lift the saucepan by an inch or two for a couple of seconds…Īfter 5 minutes, pour the heavy cream into the saucepan but do not stir it in simply let the mixture get back to the boil, the cream will mix right in with the syrup on its own.Īgain, keep a close eye on things as the syrup will rise this time too, although not quite as much as it did before. 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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