This Maple Fudge Recipe uses pure maple syrup, so it has a nice light brown color and simple sweet taste.
Dissecting everything from tractors and pigs to fences, hay bales, crop rotation patterns, and farm tools, Julia Rothman’s “Farm Anatomy” gives a richly entertaining tour of the quirky details of country life. From the shapes of squash varieties to the parts of a goat; from how a barn is constructed to what makes up a beehive, every corner of the barnyard is uncovered and celebrated.
Indulge in a yummy dessert with this Maple Fudge Recipe. It’s sure to be a treat at any get-together.This recipe is excerpted from Farm Anatomy (Storey Publishing, 2011) by Julia Rothman.
2 cups granulated sugar
1 cup pure maple syrup
1/2 cup light cream
2 tablespoons butter
1. Grease well an 8-inch-square pan. Combine all ingredients in a medium saucepan. Cook, stirring, over medium-high heat until boiling.
2. Clip a candy thermometer to the side of the pan and continue cooking and stirring until the mixture reaches 238° F, 10 to 15 minutes. Remove from heat and cool without stirring until lukewarm (110° F), about 1 hour.
3. Remove the candy thermometer and beat the mixture with a wooden spoon until the color lightens, the mixture loses its gloss, and the Maple Fudge begins to set.
4. Quickly press into the prepared pan; score into squares while warm. When the Maple Fudge is firm cut into squares. Store tightly covered.
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