PDC Maple Fudge

Yields 18 pcs @ 4x4cm

Ingredients:

2 cups maple syrup

1 cup 35% cream

2½ tbsp unsalted butter

Method:

·    Line a 12 x 23cm mold with parchment paper

·    Combine all the ingredients into a large sauce pan over high heat and heat until the mixture reaches 114c or 239f (do not stir)

·    Remove from the heat and pour the mixture into a bowl and whisk vigorously

·    As soon as the fudge thickens and crystallizes, pour into the mould

·    Let the fudge cool at room temperature, then cut into 4cm squares

Storage:

       Will last one week in an airtight container at room temperature

This recipe is from Martin Picard's "Sugar Shack Cookbook"