Maple Cream Fudge

Holidays call for a few extra special treats, and these little squares of fudge are creamy and smooth. 

Wrap fudge up in some parchment and find a pretty box, tie with a bow and give as a gift. Make sure to add a tag saying 'Store in refrigerator'. When making this fudge you need to make sure you have about an hour where you won't have any interruptions because you will be stirring it while it cooks and then continue to stir while it cools. Anything this good is well worth the time. 

• 1 cup white sugar
• 1 cup brown sugar
• 1 cup heavy cream
• 1/3 cup butter
• 1/4 cup maple syrup
• 1/8 tsp salt
• 1 tsp vanilla nut extract ( I use Watkins, but if you don't have just use vanilla extract)
• 1 tsp maple extract 

1. In a heavy bottom pot add sugars, cream, butter, maple syrup and salt. 
2. Turn stove to medium and begin to stir. Once mixture begins to heat the sugars will begin to melt. I like to use a flat wide metal spatula and keep running it over the bottom of the pot while stirring to make sure nothing scorches.
3. Continue stirring until mixture begins to boil. 
4. Turn heat down but keep mixture at a soft boil. Keep stirring mixture for about 7-9 minutes. 
5. To test either take a small spoonful and drop into a cold glass of water. The mixture should form a soft ball in the water, not just float to the bottom of the glass. OR the temperature on a candy or instant read thermometer needs to reach 234ºF.
6. Once it's reached this stage remove from heat and add extracts.
7. Now stir for 14-16 minutes off the heat. The mixture will slowly start to lighten in colour and thicken. 
8. Line a small pan with parchment and scrap the thick mixture into the pan. This mixture will make  a square approximately 6"x 6"x 1" deep. If you don't have a small pan use foil and form a wall in the pan to keep the fudge contained. 
9. Place in refrigerator to set completely. Fudge will become solid but not hard.
10. Pull the edges of the parchment lifting the brick of fudge out onto a cutting board.
11. With a very sharp knife cut into 1" squares. 
12. Store on parchment in a sealed container in the refrigerator. They will keep for 2 weeks.