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Maple Fudge Recipe

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This recipe for Maple Fudge, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sally Ives
Added: Saturday, October 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Combine in heavy saucepan:
2 cups real maple syrup (darker grades make for a richer fudge)
1 TBs. light corn syrup
¾ cup light cream

Directions:
Directions:
Heat and stir over moderate heat until mixture begins to boil. Continue to boil without stirring until a small amount of mixture forms a soft ball in cold water (234 degrees).

Remove the pan from heat and cool without stirring until lukewarm. Beat until mixture thickens and loses its gloss.

Add 1 tsp. vanilla and ¾ cups walnuts (if desired); pour into 8x8x2” pan lined with wax paper and buttered. Refrigerate. You should be able to lift the wax paper out of the pan. Place the fudge block onto a surface for cutting. Use either a butcher’s knife or large sharp pizza cutter to cut the fudge into squares

 

 

 

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