Smooth and creamy with that unmistakable maple flavour. Need I say more?

(Recipe makes one 8-inch square pan.)


Ingredients:

• 2 cups maple syrup
• 3/4 cup 10% cream
• 2 Tbsp butter

Directions:

Grease an 8-inch square pan.

In a saucepan over high heat bring all the ingredients to a boil. Do not cover. Using a candy thermometer to monitor the temperature, bring the mix to between 235°F and 240°F then drop a little in cold water. It will form a soft ball when ready. Remove from the heat and monitor the temperature until it drops to 110°F. Beat until creamy. Pour the fudge into the prepared pan and cool. Cut into squares.


Café Confidential:

Try adding 1/4 cup chopped walnuts when creaming the fudge.