*  Exported from  MasterCook  *

                             Sucre a la Creme

Recipe By     : The Canadiana Cookbook/Mme Jehane Benoit
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy                            Maple Syrup

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      c             maple syrup
   3      c             light brown sugar
   1      c             sugar
   2      tbsp          baking powder
   1      c             milk AND
   1      c             35% cream OR
   2      c             15% cream
   1      tbsp          butter
   2      tsp           vanilla
                        nuts to taste

Place all ingredients except the last three in a large saucepan. Cook over
medium heat, stirring constantly. The syrup will swell at the beginning of
the cooking, but it will soon go down.

The fudge will be done when a candy thermometer reaches 240 degrees F or
when a drop of it in cold water remains soft. Let the fudge cool, then add
butter, vanilla and nuts, and stir until creamy. Spread into a buttered pan.

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NOTES : In French Quebec there are as many recipes for this maple fudge as
there are bean recipes in Boston. This one is superb.