Is this the maple cream recipe?? Looks beyond divine!!!!

Maple Cream Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/3 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
Toasted Walnuts

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. You might need to cook it for another minute or two. Remove from the heat, add a couple of teaspoons of vanilla and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken. Pour into buttered dish.

Or is it this one?...
Walnut and White Chocolate Fudge
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
pinch of salt
1/4 cup of white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
Walnuts
2 teaspoons vanilla

Add the two sugars, butter, cream, corn syrup and salt into a sauce pan. Place over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball. (about 235�F to 238�F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.

After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. TIP: Toast the Walnuts.

sounds like a wonderful substitution, I love tang !

do you use an 8 by 8 square pan?, I love how your squares are always thick.

Mitch, If I'm going to have a piece of fudge, I want a "piece" of fudge. Not a little thin piece..

I use an old Pyrex dish that is small, just 9 by 5 inches. The sides are about 1 3/4 inches high. Looks like a low sided loaf pan.

I saw this picture in the Pyrex dish earlier today and have not been able to get it out of my mind.

I have the same size dish and I will have to fill it tomorrow....with the Maple Cream Fudge. Love it!

Nancy

FOOD PORN!!!!!!

Oh my... You have my address, right???!

Lori ;-)

Fudge. Oh well, my hips will just have to get over it.

And since I always have a backup for buttermilk, in case I run out of . . . buttermilk, I'll have to make this.

Sol

Yum, Ann t, it looks delicious, and I love your maple walnut fudge. I don't dare make it, Elery doesn't eat sweets and I'd end up eating it all.

Yeah, I know, a person who doesn't eat sweets. It's just wrong. Actually, he's hypoglycemic and sweets give him a headache, so that just leaves more for me which ends up being a good thing. I think....

Annie

I do have your address Lori.............

Annie, definitely a good thing. LOL!
Ann

Sorry, Ann - I had a question re: the recipe. It says:

"...and start stirring. It takes about 14 or 15 minutes for the fudge to cool and thicken..."

Are you supposed to stir the fudge for the whole 15 minutes? Or can you let it sit and cool first, then stir??

Thanks!

Lori

I've done both Lori.

But the easiest is - remove from the heat when it reaches the softball stage and let it sit for 10 minutes. Shortens the beating time if you let it cool first. Much easier on the "beating" arm.

Ann

I have the perfect wide, shallow loaf red baking dish for this.

I love the idea of tangy fudge. But I'd like to try it with chocolate and buttermilk. :)

Eileen

Here is a link that might be useful: Something like this one.