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