Title: Sucre a la Creme
Categories: Candy Maple
Yield: 1 Servings

1	c	Maple syrup
3	c	Light brown sugar
1	c	Sugar
2	tb	Baking powder
1	c	Milk and
1	c	35% cream or
2	c	15% cream
1	tb	Butter
2	ts	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.

NOTES : In French Quebec there are as many recipes for this maple fudge as there are bean recipes in Boston. This one is superb. Posted to MM-Recipes Digest V4 #10

Recipe by: The Canadiana Cookbook/Mme Jehane Benoit

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