Maple Nut Fudge


2 cups maple pure syrup

1/2 cups chopped nuts

1 tablespoon butter

Candy thermometer

Tall sauce pan


Boil syrup and butter to 236°F. Remove from heat and place in a pan of cold water. Stir vigorously until color begins to change, then add nutmeats. Pour into well-buttered 8″ or 10″ square pan. Cut into squares while still warm.

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