Make maple fudge at home with this recipe from “The Official Vermont Maple Cookbook,” Second Edition, published by the Vermont Maple Foundation. Reprinted with permission.
Yield: 16 pieces
- 2 cups Fancy or Grade A Medium Amber Pure Vermont Maple Syrup
- 1/2 cup chopped nuts
- 1 Tablespoon butter
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.