This is one of the first treats of
Spring. As soon as the sap starts to run and new maple syrup is available is a
great time to make this fudge.
Maple Sugar Fudge
1 1/2 C. pure maple syrup
2 C. granulated sugar
2/3 C. milk
1 T. butter, plus more for the pan
1 C. chopped walnuts
Put maple syrup, sugar and milk in a large saucepan or Dutch oven. Set heat at
medium and cook, stirring constantly, until sugar dissolves.
Reduce heat to medium-low and cook until a soft ball forms when a drop of the
mixture is put into a cup of cold water or 234°F. is reached on a candy
thermometer. (This will take at least 15 minutes.)
When the mixture reaches the soft-ball stage, remove from heat and stir in
butter. Cool the fudge in the saucepan until the bottom of the pan feels
comfortably warm. Stir in the nuts. Beat by hand until thick. The fudge will
stiffen and lose its gloss. Spoon into a buttered 8 x 8 inch pan. Cool
completely, then cut in 1-inch squares.