Breakfasts and brunchs

Maple Fudge

Sucre à la crème à l’érable

  • 500 ml (2 cups) maple syrup
  • 45 ml (3 tablespoons) butter
  • 250 ml (1 cup) 35% cream
  • 125 ml (1/2 cup) walnuts, chopped
Preparation time
20 minutes
Cooking time
10 minutes
16 portions
  1. In a large saucepan, bring maple syrup and butter to a boil. Boil for 5 minutes. 
  2. Add cream and continue cooking until the temperature reads 118 °C (245 °F) on a candy thermometer.
  3. Meanwhile, grease and line a square pan with parchment paper and set aside. 
  4. Remove maple syrup and cream mixture from heat and let rest for 5 minutes.
  5. Using a whisk, beat for 5 minutes until thick. 
  6. Add walnuts and pour into baking pan.
  7. Let cool before cutting into squares.