Maple Syrup Fudge Recipe
Ingredients
| Maple syrup | 2 Cup (16 tbs) | |
| Light corn syrup | 1 Tablespoon | |
| Half and Half | 3/4 Cup (16 tbs) | |
| Vanilla | 1 Teaspoon | |
| Walnuts | 3/4 Cup (16 tbs), coarsely chopped |
Directions
Combine maple syrup, corn syrup and half and half in 1-1/2 - quart saucepan.
Place pan over moderate heat; stir constantly until mixture starts to boil.
Continue cooking mixture without stirring until it reaches 234 degrees on candy thermometer or until a small amount of syrup forms a soft ball in cold water.
Remove pan from heat; do not stir.
Let mixture stand until it cools to lukewarm, about 110 to 120degrees.Beat mixture until it thickens and begins to lose its gloss.
Add vanilla and walnuts; pour immediately into a buttered 8 x 8 x 2-inch pan.
When cool, cut into squares.
Place pan over moderate heat; stir constantly until mixture starts to boil.
Continue cooking mixture without stirring until it reaches 234 degrees on candy thermometer or until a small amount of syrup forms a soft ball in cold water.
Remove pan from heat; do not stir.
Let mixture stand until it cools to lukewarm, about 110 to 120degrees.Beat mixture until it thickens and begins to lose its gloss.
Add vanilla and walnuts; pour immediately into a buttered 8 x 8 x 2-inch pan.
When cool, cut into squares.
Chef
