- 2 cups granulated sugar
- 1/2 cup pure maple syrup
- 1 cup milk
- 2 tablespoons light corn syrup
- Pinch of salt
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup broken walnuts
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- Lightly oil the inside of a 1 1/2- to 2-quart saucepan.
- Combine sugar, maple syrup, milk, corn syrup and salt in the pan. Cook the
mixture over low heat until the sugar dissolves completely and the mixture boils.
Wipe down the sugar crystals above the liquid line with a clean pastry brush
that has been dipped in cold water. Clip a candy thermometer to the side of
the saucepan. Cook the mixture, without stirring, until the soft-ball stage
is reached (238 degrees F).
- Remove the pan from the heat immediately.
- Add butter, but do not stir.
- Cool fudge to 110 degrees F or until the bottom of the pan feels barely
warm to the touch.
- Add vanilla extract.
- Add walnuts, then beat the fudge vigorously until it is thick and has lost
its glossy look.
- Immediately spoon the fudge into an oiled 8-inch square pan and spread it
evenly to cool.
- When the fudge is cold, cut it into squares.
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