maple cream fudge

Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large, heavy-bottomed saucepan. In it combine the brown sugar, flour, baking powder, salt and cream. Bring to the boiling point over medium heat, stirring until the sugar dissolves. Continue cooking until the mixture reaches the soft ball stage (240F.), stirring only enough to prevent scorching. Remove from the heat and add the butter. Then without stirring, cool until lukewarm (110F.). Add the vanilla and beat until the mixture is thick and loses its gloss. Pour into pan and score into small squares when almost cool. If the fudge becomes too stiff before it is poured into pan, knead it until it softens, then press it into the pan or shape it into a roll and slice. If it doesn't set, stir in ¼ cup milk. Reheat to given temperature. Beat it again until it reaches the right consistency. Yields 36 pieces.

From the book "Canadian Christmas Cooking" by Rose Murray AR/92 Submitted By SHARON STEVENS On 11-10-94