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|Indian Sugar Fudge
Maple sugar,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.
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.)