Sucre a la creme

 
                              Sucre a la Creme
 
 Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Candy                            Maple Syrup
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      c             maple syrup
    3      c             light brown sugar
    1      c             sugar
    2      tbsp          baking powder
    1      c             milk AND
    1      c             35% cream OR
    2      c             15% cream
    1      tbsp          butter
    2      tsp           vanilla
                         nuts to taste
 
 Place all ingredients except the last three in a large saucepan. Cook over
 medium heat, stirring constantly. The syrup will swell at the beginning of
 the cooking, but it will soon go down.
 
 The fudge will be done when a candy thermometer reaches 240 degrees F or
 when a drop of it in cold water remains soft. Let the fudge cool, then add
 butter, vanilla and nuts, and stir until creamy. Spread into a buttered pan.
 
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 NOTES : In French Quebec there are as many recipes for this maple fudge as
 there are bean recipes in Boston. This one is superb.