Yankee-Style Maple Syrup Fudge

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   Combine maple syrup, corn syrup and cream in a 2-quart heavy saucepan and place over low heat. Stir constantly until mixture begins to boil. Continue cooking, without stirring, to the soft-ball (236u00b0) or until a small amount dropped in cold water forms a small ball that flattens when removed from the water. Remove from heat. Cool to lukewarm (110u00b0) without stirring or beating. Then beat with electric mixer on low speed until candy loses its gloss and thickens. This takes quite a while. Stir in vanilla and nuts. Pour into lightly buttered 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. When cool, cut in 21 pieces. Makes about 1 pound.

* Per serving · 4 servings · Values may vary.

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