Sweet Maple Fudge using Maple Syrup

Ingredients 0/6

Directions

Lin an 8x8-inch baking pan with waxed paper, then lightly butter the paper so the fudge doesn’t stick. In a saucepan over medium heat, combine the maple syrup, heavy cream, and brown sugar. Bring the mixture to a boil, and then let it continue boiling without stirring until it starts bubbling and reaches about 240°F (that’s the soft-ball stage on a candy thermometer). Take the pan off the heat, then add the butter and a pinch of salt—but don’t stir just yet. Let the mixture cool down until it’s around 105°F. Once it’s cooled, stir in the walnuts and vanilla, then beat the mixture until it loses its shiny gloss. Pour the fudge into your prepared pan and let it cool completely at room temperature. When it’s set, cut it into pieces, wrap them up, and keep them in the fridge.