I have always been fond of maple syrup and loved the maple taffy that my Papa would bring me when I was little. this maple fudge has a very similar flavor as the taffy I ate growing up did, they even both have nuts! Most flavors and smells are tied to memories for me as I grew up in a family that was always cooking or baking something. I hope that you can create memories with this and many more recipes, memories that will come to mind with every future bite. Happy candy-making!
CandiAnne’s Note: We were stationed at Fort Drum, NY for 4 1/2 years and maple weekend is a huge thing there. You can visit numerous producers, taste their wares, and grab some syrup or other goodies on your way out. In 2007 while visiting the various producers I picked up a bunch of recipe pages on all sorts of categories that were put out by Eat Smart New York which is part of the Cornell Cooperative Extension. These pages were funded by them and the USDA Food Stamp Program.
Ingredients
Instructions
- Combine the maple syrup, corn syrup, vanilla, and creams in a 1 1/2 quart saucepan over medium/high heat. Stir constantly until it begins to boil.
- Stop stirring and continue cooking the mixture until it reaches 234 degrees. Remove from the heat and let it cool to between 120 and 110 degrees.
- When it has cooled to the proper temperature, whisk the mixture until it thickens and begins to lose its shine.
- Add the nuts and pour the mixture into a buttered pan. Let it cool and then cut it into squares to be served.