Maple Fudge

1. 1

   Combine all ingredients in a medium saucepan.

2. 2

   Cook and stir over medium high heat until boiling.

3. 3

   Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reaches temperature 238F (155C) on candy thermometer (soft ball stage) 25 to 35 minutes.

4. 4

   Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.

5. 5

   Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set.

6. 6

   Quickly press into well greased 8 inch square pan.

7. 7

   Make in squares before fudge sets.

8. 8

   When firm, cut into squares.

* Per serving · 4 servings · Values may vary.

No additional tips available.