Indian Sugar Fudge
sometimes called Indian sugar, and cream make this extraordinary fudge. The
cream you choose will make a difference. Thin cream will make harder fudge,
while a thick cream with more butterfat will make a softer fudge.
(about 2 3/4 cups ) maple sugar
Put sugar in
saucepan with cream and water, bring to boil and boil to soft ball stage, 240°F.
Remove from the heat and beat until creamy*, add nuts and pour into a buttered
stainless steel baking pan. Cool and cut. (*You should see crystallization begin
within two minutes. If this does not happen, you need to reheat the mixture to a
couple of degrees higher.)
© Mother Linda's
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