RECIPE - Maple Cream Fudge


  • .55 liter pure maple syrup from Canada (preferably golden for its delicate taste)
  • 45 ml unsalted butter
  • 240 ml 35% cream
  • 5 ml vanilla extract
  • 10 pretzels, in pieces
  • 180 ml dark chocolate, in chips or chopped
  • 120 ml dried cranberries
  • 120 ml pistachios, shelled and chopped


  1. In a large saucepan, bring the maple syrup and butter to a boil. Boil for 5 minutes.
  2. Stir in cream and continue cooking until candy thermometer reaches 245°F.
  3. Meanwhile, butter a 13 x 9 in. baking sheet or pan and set aside.
  4. Remove the preparation from the heat and stand for 5 minutes. Beat with a whisk for 5 minutes until thick.
  5. Pour the mixture on the baking sheet or into the pan and let cool 2 minutes before sprinkling the surface with pretzels, chocolate, cranberries and pistachios.
  6. Cut into squares without removing from pan and allow cooling for 2 to 3 hours.
  7. Once the cream fudge has cooled down, cut the squares over the previous marks and unmold.