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    Maple-Nut Fudge

    Source of Recipe


    From "The Complete Southern Cookbook" by Tammy Algood

    List of Ingredients


    • 2 Tbsp unsalted butter
    • 1 cup sugar
    • 2 cups maple syrup
    • â…” cup cream
    • ¼ tsp salt
    • 1 cup chopped walnuts or pecans


    Instructions


    1. Lightly grease a 9-inch square baking pan and set aside.

    2. Coat a deep saucepan with cooking spray. Place over medium-high heat and add the butter. When melted, add the sugar, syrup, cream, and salt. Stir until the sugar has completely dissolved. Bring to a boil and cook without stirring until a candy thermometer registers 235°F (or when a drop of the mixture forms a firm ball in a glass of cold water).

    3. Remove from the heat and stir constantly 8 to 10 minutes, or until almost fully thickened. Stir in the nuts, blending evenly. Transfer immediately to the prepared pan. Cool completely on a wire rack before cutting into squares and serving. Store leftovers in an airtight container between layers of wax paper.

      Makes 48 pieces



 

 

 


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