I love the holiday season. For me, it brings back fond memories of making sweets with my family and friends. Many of our current creations have evolved from recipes that I made as a child growing up in Canada. If you look at the label on the back of our brittle and toffee, you will notice that I always add, my signature, a touch of organic Canadian maple syrup. Maple syrup is the perfect natural sweetener - adding warmth and a depth of flavour that you don't get with refined sugars.
Here is my favourite recipe inspired by 'Canada Living' for maple fudge.
2 cups packed unrefined brown cane sugar
1 cup whipping cream (35%)
1/2 cup pure organic maple syrup
2 tablespoons butter cut in small pieces
1 teaspoon natural vanilla extract
1/2 cup roast walnuts or pecans (optional)
To start, grease the sides of heavy saucepan.
Add sugar, cream, maple syrup, and butter; cook over medium heat, stirring constantly with wooden spoon, until boiling. Ensure that the sugar melts completely before allowing the pot to boil or your fudge will be gritty.
Boil, without stirring, until candy thermometer reaches 114C, or soft-ball stage (when 1/2 tsp syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 minutes. Immediately pour into greased wide bowl, without scraping pan clean. Let cool on rack to 38C, 1 to 2 hours.
With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes. (Or use heavy-duty mixer with paddle attachment and beat at medium-low speed for about 8 minutes.) Add nuts if you fancy.
Immediately scrape into parchment paper–lined 2 L square baking dish; smooth top. Let cool on rack. Lift out onto cutting board; cut into squares. Enjoy! Happy holidays from our family to yours. x