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Prize Maple Cream Fudge Recipe
|Firmly packed brown sugar||3 Cup (48 tbs)|
|Light cream||2⁄3 Cup (10.67 tbs)|
|Chopped nuts/Ginger in syrup||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3870 Calories from Fat 1114
% Daily Value*
Total Fat 124 g191.4%
Saturated Fat 60.5 g302.3%
Trans Fat 0 g
Cholesterol 274.4 mg
Sodium 747.5 mg31.1%
Total Carbohydrates 695 g231.6%
Dietary Fiber 5.5 g22%
Sugars 661.3 g
Protein 22 g43.1%
Vitamin A 54.9% Vitamin C 1.6%
Calcium 78.9% Iron 31%
*Based on a 2000 Calorie diet
Add the butter and light cream.
Stir to dissolve the sugar.
Bring to the boil.
Continue cooking without stirring until the mixture reaches the softball stage, 238 degrees.
Remove from the heat, and without stirring or agitating the saucepan, cool until barely lukewarm (110 degrees).
Beat with a wooden spoon or electric mixer until creamy, thick, and no longer glossy.
Pour into a well-greased 8" x 8" cake tin.
While still warm, cut into squares.
Press a nut or piece of drained ginger onto each square.