This is obviously not Suzy's original recipe because I've seen it on other websites, but there are some instructions missing here that are necessary for a positive experience to occur. :) The ingredients here are listed correctly, albeit the cream should be heavy whipping cream. I actually substituted coconut cream for a dairy free version without a hitch. There is no need for any sugar to be added! While bringing the maple syrup, corn syrup and (whipping) cream mixture to a boil, stir constantly. After it starts to boil, stop stirring until the mixture reaches no more than 235 degrees (soft ball stage). Take it off the heat and cool in the pot until lukewarm (120 degrees) without stirring. Transfer to a bowl for a stand mixer (heavy duty). Beat for 7-10 minutes on medium speed (I doubt this could be done by hand). It will instantaneously lose it's sheen (and turn from the 'taffy' some have described to what is now fudge). Toss in the vanilla and nuts if you're using them, stir, and then spread into the prepared pan. I always use buttered waxed paper for fudge, and when chilled let it stand at room temp for an hour before cutting into cubes. Makes life so much easier than fighting to get fudge out of a pan when I can just lift it out! I love that this maple fudge is made from pure maple syrup! It just melts in your mouth and the taste is right on!
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This is obviously not Suzy's original recipe because I've seen it on other websites, but there...