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Combine all ingredients in a medium saucepan. Cook and stir over medium
high heat until boiling. Clip candy thermometer to side of pan, cook and
stir over medium heat, til syrup reached temperature 238F (155C) on candy
thermometer (soft ball stage) 25 to 35 minutes,.
- 2 cup Sugar, granulated
- 1 cup Maple syrup
- 1/2 cup Light cream; 10%
- 2 tbsp Butter
Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until color
lightens and fudge begins to quickly set.
Quickly press into well greased 8 inch square pan.
Make in squares before fudge sets. When firm, cut into squares.
MAKES 20 to 25 PIECES
Posted by Tootsie on October 23, 1998
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