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Home » Desserts, Farm to Kitchen

Maple Nut Fudge

By Helen Brody (March 18, 2014)

2 cups maple syrup
3/4 cup light cream
1 tablespoon light corn syrup
3/4 cup chopped nuts

Put syrup and cream into a heavy saucepan and bring to a boil on high heat. Continue cooking on medium heat to soft ball stage (238 degrees). Remove from heat and let cool to lukewarm. Beat until thick and the gloss has disappeared. Add nuts, pour into a greased pan. Cut into squares.

Yield: 30 pieces

Recipe by: Beth Sirrine
(Administrative Assistant, New Hampshire Department of
Agriculture, Markets, and Food)

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