Fudge recipe by Agnes

Makes 16 or more servings.

Agnes

Sucre à la crème takes concentration to be successful. These are my instructions. Read the instructions and tips before starting.

Fudge recipe by Agnes

Ingredients

3 cups light brown sugar packed

1 cup Carnation milk

1/4 cup maple syrup, creamed honey or corn syrup. The original recipe uses corn syrup.

2 tablespoon butter

1 tsp vanilla

1 cup walnuts, optional

Candy Thermometer and wooden spoon

Instructions

Line a square 9" x 9" baking pan with parchment paper and grease.

Place first 3 ingredients in medium pot over medium heat. Stir, cook on medium heat until mixture starts to boil. Turn down heat to prevent mixture to over boil. Stir occasionally. Turn down heat slowly, keep mixture boiling. Place candy thermometer in pot. Verify that candy thermometer is not touching bottom of pot. Cook until mixture reaches 225°F, adjust heat as necessary to maintain a steady boil. Stir more often after 5 to 10 minutes of cooking or when mixture starts to change texture and wants to stick to bottom and sides of pot. Stir gently just enough to scrape bottom and sides of pot. Recap, when temperature reaches 225°F keep stirring slowly and constantly for 5 minutes approximately until mixture reaches 236°F. Time varies per pot and heat. Monitor candy thermometer. When mixture reaches 236°F, turn off heat. Add butter, do not stir, let mixture sit until it is cooled. Mixture is cool enough when you're able to touch sides of pans with hands without stirring or candy thermometer is at 110°F. When cooled, stir in vanilla. Immediately beat mixture vigorously with a clean wooden spoon until fudge, just starts to thicken. Add nuts if using. Continue beating until fudge just starts to lose its gloss. This might take 6 to 8 minutes, depending on the fudge temperature. Immediately spread fudge evenly in prepared pan. Use hands to press flat if needed. Score top of fudge into squares, while warm. When fudge is firm cut fudge into squares.

Store in refrigerator. Freezes well.

Tips

Mixture burns on contact with skin. Keep kids away while cooking and cooling.

Make sure the mixture is cooled enough before beating with wooden spoon, or this will only increase the time you are beating mixture.

If mixture is not cooked enough, beating the mixture will not thicken into fudge. You can place mixture back on stove and cook it longer.

To help cutting fudge, use a warm knife.