Maple Fudge



-2 cups of maple syrup

-2 TBSP light corn syrup

-1 cup of heavy cream

-3 TBSP butter cut into pieces

-½ cup chopped walnuts



Line a 9×5 inch pan with tin foil and lightly grease with cooking spray.  In a 4 quart sauce pan, stir together the syrup and the corn syrup. Attach a candy thermometer to the side of the pan and bring the mixture to a boil over medium heat.  Reduce heat and simmer for 5 minutes. Pour in heavy cream. Do not stir.  Continue cooking about 20 minutes or until the temperature reaches 235 degrees (soft ball) stage. Remove from the heat and add the butter.  Do not stir.  Allow the mixture to cool in the pan for 8 minutes. Remove the candy thermometer. Using an electric mixer beat in the pan for 3 to 5 minutes until the mixture lightens in color and thickens.  Quickly spread the fudge into the pan. You have to work fast!  Smooth out with a spatula.  Sprinkle the walnuts on top and gently press into the fudge.  Refrigerate 2 to 3 hours. Lift from pan and cut into squares.

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