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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Maple Fudge Recipe

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This recipe for Maple Fudge is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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