Yield: 16 pieces
Ingredients:
- 2 cups Fancy or Grade A Medium Amber Pure Vermont Maple Syrup
- 1/2 cup chopped nuts
- 1 Tablespoon butter
Preparation:
Boil syrup to 236 degrees. Remove from heat and place in a pan of cold water. Cool to room temperature. Stir vigorously until color begins to change, then add nuts. Pour into well-buttered 8" or 10" square pan. Cut fudge into squares while warm.
