A very, very, simple recipe for maple fudge.From: “The Laura Secord Canadian Cook Book”Prepared by the Canadian Home economics associationPublished by McClelland and Stewart Limited Toronto/MontrealISBN: O-7710-4080-6
Maple Fudge Grease an 8 inch square pan.In a saucepan bring to a boil
2 cups maple syrup 3/4 cup cream (10%) 2 tablespoons butter
Boil, uncovered, until a drop in cold water forms a soft ball (236° to 238° F.)Cool to lukewarm without stirring (110°). Beat until creamy.Turn into buttered 8-inch pan.Cut into squares.
Notes from me.
Use real maple syrup, or you’ll be very disappointed. It’s expensive, but worth it.10% cream is also known as 1/2 & 1/2 and cereal cream; the 10% is the milk fat content.Use butter and not margarine where butter is called for. Again, it’s the taste.