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Yeah, I'm from Manitoba; not quite as close to maple syrup as Quebec is, but I still appreciate the quality difference. I was just thinking it might have been the sugar crystallization, and the real maple syrup just didn't have enough sugar to crystallize it properly. With the chef's method...

Heh, I have such a short attention span, that when I try new things, I can't seem to stick to one recipe, I have to try them all! But the maple cream fudge seems like the best place to try to perfect it. http://www.youtube.com/watch?v=Q4y4kE3VEFI This is a video I watched, and he stirs it...

I've just recently been introduced to the world of fudge, and it's an interesting area of expertise. I've made three batches so far, with wildly varying results in terms of consistency (almost perfect, caramel, powder), and so I need a bit of guidance here. I like to read up on techniques and...