If you’ve ever had pure maple cream, it’s like a fudge that melts in your mouth.

For a quick (and cheaper) version we’ve used brown sugar – and the taste is so similar only a true maple syrup connoisseur would be able to tell the difference!

Aside from eating it as fudge, crumble it up and serve it; over ice cream, sprinkled over a frosted chocolate cake (or between the layers!), or even stirred into coffee in place of your regular sweetener.

MapleCream1

In a heavy bottom sauce pan, stir together all the ingredients and bring to a boil over medium heat. Once at a full boil, stop stirring and allow to boil until reaches 235°F, about 10 minutes.

Remove from heat and stir for a few minutes until it begins to slightly thicken. Pour into a greased 8×8” pan (or greased candy molds), and allow to cool.

Once it has cooled and set, cut into squares (or break, into pieces). If too hard to cut heat in microwave for a bit to soften.

MapleCream1

‘Maple’ Cream

Marla Hingley
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 cups

Ingredients
  

  • 2 cup brown sugar
  • 1 cup sugar
  • 2 Tbsp corn syrup
  • 2 Tbsp butter
  • 1/8 tsp salt
  • 2/3 cup milk

Instructions
 

  • In a heavy bottom sauce pan, stir together all the ingredients and bring to a boil over medium heat. Once at a full boil, stop stirring and allow to boil until reaches 235°F, about 10 minutes.
  • Remove from heat and stir for a few minutes until it begins to slightly thicken. Pour into a greased 8x8” pan (or greased candy molds), and allow to cool.
  • Once it has cooled and set, cut into squares (or break, into pieces). If too hard to cut heat in microwave for a bit to soften.
Tried this recipe?Let us know how it was!

 

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