2 c Sugar, granulated
1 c Maple syrup
1/2 c Light cream; 10%
2 tb Butter
Combine all ingredients in a medium saucepan. Cook abnd 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,.
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
colour 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
Yields
1 Servings