Maple Syrup Fudge

Preparation

• • Line a 20-cm (8-inch) square pan with plastic wrap and lightly oil.
  • In a saucepan, combine all the ingredients except for the maple extract and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer over medium heat without stirring until the thermometer reads 116 °C (240 °F). Add the extract without stirring.
  • Place the pan in a cold water bath. Cool, without stirring, until the thermometer (always at the centre of the pan) reads 55 °C (130 °F), about 20 minutes. (If you put the thermometer on the rim of the pan, the cooling temperature should be between 43 and 50 ° C (110 °F and 122 °F).
  • Remove the pan from water. Using an electric mixer with a single beater or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, about 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan.
  • Pour immediately into the pan and smooth with a spatula. Cover with plastic wrap and press to smooth the surface. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator.
  • Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.