Montreal, Canada debuted at the 1996 Epcot International Food and Wine Festival. When one thinks of Canada a few things come to mind - hockey (ice), moose and maple leaves. Maple, one of the most delicious treats that I've found many uses for. Featured on the 2004 menu for Canada was this recipe.
3 cups pure maple syrup
1 cup heavy cream
3/4 cup walnuts, coarsely chopped
2 tbsp butter
Pinch of salt
- Generously butter an 8-inch square baking dish.
- Put maple syrup and cream in saucepan and bring to a boil over medium heat.
- Insert a candy thermometer and continue to boil, without stirring, until the temperature reaches 238º F, or the soft-ball stage. (This takes between 30-45 minutes.)
- Remove the pan from the heat and add butter, without stirring. When the fudge has cooled to 110º F, add the walnuts and beat vigorously with a wooden spoon until the mixture begins to lose its gloss and hold its shape.
- Turn the fudge into the prepared pan and allow it to cool for several hours. When the surface is firm to the touch, cut the fudge into 16 squares.
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