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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Generously butter an 8-inch square baking dish. | 2. Put maple syrup and cream in saucepan and bring to a boil over medium heat. | 3. 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.). | 4. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
maple syrup	3	cups		2457.0	633.528	0.37799999999999995	0.5670000000000001
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
walnut	3/4	cup	chopped	1445.34	0.0	0.0	163.5
butter	2	tablespoons		171.0	7.857	5.343	14.4
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.