• 1 can (540 ml/19 oz.) maple syrup
    (preferably golden for its delicate taste)
  • 45 ml (3 tablespoons) unsalted butter
  • 250 ml (1 cup) 35 % cream
  • 5 ml (1 teaspoon) vanilla extract
  • 10 pretzels, in pieces
  • 190 ml (3/4 cup) dark chocolate, in chips or chopped
  • 125 ml (1/2 cup) dried cranberries
  • 125 ml (1/2 cup) pistachios, shelled and chopped
Preparation time
20 minutes
Cooking time
20 minutes
36 portions
  1. In a large saucepan, bring the maple syrup and butter to a boil. Boil for 5 minutes.
  2. Stir in cream and continue cooking until candy thermometer reaches 118 °C (245 °F).
  3. Meanwhile, butter a 33 x 23 cm (13 x 9 in.) baking sheet or pan and set aside.
  4. Remove the preparation from the heat and stand for 5 minutes. Stir in vanilla and beat with a whisk for 5 minutes until thick.
  5. Pour the mixture on the baking sheet or into the pan and let cool 2 minutes before sprinkling the surface with pretzels, chocolate, cranberries and pistachios.
  6. Cut into squares without removing from pan and allow cooling for 2 to 3 hours.
  7. Once the cream fudge has cooled down, cut the squares over the previous marks and unmold.
Additional information

For an even more festive version, decorate with maple flakes.