Oops. I totally screwed up this recipe. It was totally user error but it was soo tasty. You see, the fudge didn’t harden up and it was a gooey mess. I was mad I scraped it out and took this picture. It was so darn tasty. After getting a new candy thermometer (mine was broken from the move) and everything it still didn’t work out! I even tossed it in the fridge for a few hours. And then what happened? It turned into fudge on the freaking plate after being left out at room temperature for another few hours. Figures. I was too cranky last night to make it again.

Maple Fudge
pg 132 The Laura Secord Canadian Cookbook

The early French settlers learned of the delights of maple syrup from the Indians, who slashed the bark of the maple trees and trapped the sap in hollowed-out log.

The use of maple syrup in this fudge gives a creamy confection that is easy to make.

Grease an 8-inch square pan.

In a saucepan bring to a boil:
2 cups maple syrup
3/4 cup cream (10%) (I used soy creamer)
2 tablespoons butter (margarine)

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.