If anyone should know how to make a good Quebec fudge, it’s Madame Benoit. As a Cordon Bleu graduate, cooking school and restaurant proprietor, and TV star, she championed Canadian cooking with Canadian ingredients.
- 1 c amber maple syrup
- 3 c packed brown sugar
- 1 c white sugar
- 2 T baking powder
- 2 c heavy cream
- pinch salt
- 2 T vanilla
- 1 T butter
- 1 c (or to taste) fresh walnut pieces
Blend maple syrup, sugars and cream in a large, high-sided pot on medium heat. When fully mixed, add salt and baking powder. Stir constantly while the baking power dissolves, turns the mixture a pale honey colour and starts to foam. Hook a candy thermometer on the side of the pot or hold in one hand.
Stir constantly to keep the mixture from foaming over. The colour will deepen as the mixture becomes more syrupy. Stir until the mixture reaches 240°F on the candy thermometer, about 15 minutes. Turn off the burner and let the mixture cool slightly, about 5 minutes. Add vanilla and butter, and stir until mixed. Add nuts, if using; stir to mix. Pour the fudge mixture into an 8×8 cake pan, lined with parchment. Cool, then cut into squares and wrap in cello or waxed paper. The fudge keeps at room temperature for up to two weeks, for best flavour and texture, and can be frozen if necessary.