Sucre à la Crème au Sirop d’Érable / Maple Syrup Fudge
Serves 6
INGREDIENTS
- 500 ml (2 cups) maple syrup
- 250 ml (1 cup) heavy cream
- 35 g (3 tbsp) unsalted butter
- whole walnuts, toasted
METHOD
Line a 23 x 13 cm (9 x 5 inch) pan with parchment paper.
Combine syrup, cream and butter in a saucepan. On high, without stirring, heat the mixture to 114C (237F). Transfer it to a large non-reactive bowl and whisk vigorously.
As soon as the mixture begins to thicken, transfer to the paper-lined pan and garnish with walnuts. Set aside to cool on the countertop and then cut into squares.
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