Maple fudge is hard to make, that's for sure, but this recipe will work as it's close to one I've made. I went through a lot of maple before getting it right.
The recipe I've used is 2 cups maple syrup (not pancake syrup), 1/2 cup light (table) cream, and a pinch of salt. That's it.
You have to get the temperature high enough, near 240F. Coating the side of the pan with butter will help prevent boilover. Don't stir it while it cooks.
Remove the pan from the heat and let it cool to 110F. Don't stir.
Using a wooden spoon mix for about 3-4 minutes. If you don't mix it enough it won't set up, and if you mix it too much it will seize in the pan, becoming a hard mass almost instantly. I've erred both ways. It will look less glossy when it's ready.
Turn the fudge into the pan and let it sit. And that's it. I think maple fudge is harder to make than other fudges. There is a lot less room for error with this recipe, so if you're not just fiddling around for fun (and you'd be upset if you lost a few dollars worth of syrup) then try something more likely to succeed.
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