gaynel's StoryI 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.
1 1/2 c
pure maple syrup
1 3/4 c
heavy cream or 1 can 5 oz evaporated milk
unsalted butter, cubed
Find more recipes at goboldwithbutter.com
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1Line an 8 inch square baking pan with non-stick foil. Coat foil with cooking spray
2Combine syrup, sugar, heavy cream and salt in a medium sized saucepan
3Bring to boiling over medium high heat stirring. Once boiling cook 7 to 8 minutes or until mixture registers 238 degrees on a candy thermometer.
4Remove pan from heat, with an electric mixer, beat in butter and vanilla.
Continue to beat on high for 8 to 9 minutes or until thickened, light in color and fudge loses its glossy finish
5Stir in nuts and spread into prepared pan
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.