Each year, around 150 000 tonnes of sugar transit by the Port of Québec and are transshipped by QSL. That's 6,608,363,636 squares of cream fudge. With that in mind, we decided to make some. And of course, to share it with you.
Maple and white chocolate Cream fudge
- ½ pound butter
- ½ cup 35% cream
- 2 cups brown sugar
- 2 cups powdered sugar
- 225 grams white chocolate chips
- ½ cup maple flakes
- Medium heavy saucepan
- Big bowl
- 8 x 8 inches baking pan
- Measuring cup
- Parchment paper
1. Place parchment paper on the bottom and sides of the baking pan. Set aside.
2. In a heavy saucepan, bring the cream, butter and brown sugar to a boil over medium heat and whisk continuously for 3 minutes. Pour into a bowl and let stand for 3 minutes.
3. Add the powdered sugar to the hot mixture and mix about 1 minute.
Add the white chocolate chips. Mix until chocolate is melted, and the mixture is smooth.
4. Add ¾ of the maple flakes and mix.
5. Pour everything into the baking pan, then sprinkle the rest of the remaining maple flakes on top of the mixture.
6. Let stand approximately 1 hour in the refrigerator then unmold.
7. Divide into 5 pieces along the length and width to get to 25 pieces.
*Can be kept 1 week at room temperature.
Thanks to Deux Gourmandes for this excellent recipe!
Watch the vidéo here: https://www.youtube.com/watch?v=gajwFciFVEc
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