By gaynel mohler gaynel
I got this recipe ages ago and made it once at Christmas time. It smells wonderful and reminds me of the "maple" sugar leaf shapes My dad bought us when I was a child. You must use pure maple syrup, not maple flavored pancake syrup, to get the true authentic flavor.
Continue to beat on high for 8 to 9 minutes or until thickened, light in color and fudge loses its glossy finish
Let stand until firm, about 25 minutes.
Cut into squares.
Cin Straw's Kitchen NanatomyGrands - Jun 22, 2012
you had me up until you said walnuts.....I'm allergic to them.
will have to use pecans, almonds...etc.
gaynel mohler gaynel - Jun 22, 2012
It's even good without nuts doll :)
Cin Straw's Kitchen NanatomyGrands - Jun 23, 2012
Donna Cagle Donna_Cagle - Jun 23, 2012
have you made it with splenda instead of sugar will try it
gaynel mohler gaynel - Jun 23, 2012
no I have not tried splenda. kind of pointless with the maple syrup.
Maybe someone who makes alot of candy could answer that question. I only make candy during christmas and then give it all away, except for a little taste. I don't know how splenda is with boiling it to a certain temp stage.