Sucre à la crème blanc

(White Fudge)

1. Mix the sugars together in a heavy saucepan.
2. Heat over slow heat and cook until boiling without stirring. The cooking takes time, but it's important to cook the sucre in this manner.
3. When the mixture boils, continue cooking at medium-high heat until the candy thermometer reaches 245° F or until a small amount dropped into a cup of ice water forms a firm ball.
4. Remove from heat. Let cool, add vanilla and maple extract, nuts, cream and butter. Beat vigorously until mixture forms a sugar. Spread into a buttered baking dish. Cool until hard.

This recipe was translated from Jehane Benoit's 1963 edition of L'Encyclopédie de la Cuisine Canadienne