2 cups granulated sugar
2 cups maple syrup
1 cup heavy cream
1/2 cup light corn syrup
1/2 cup butter or margarine
2 teaspoons vanilla extract
2 cups nuts, chopped (optional)
Butter a 10" x 10" baking pan and set aside. Use cautionary measures when working with hot syrup.
In a heavy saucepan, combine sugar, cream and syrups. Cook until mixture reaches 234°F. Remove from heat and add butter. Let cool to 110°F. Beat vigorously until fudge holds its shape. Add vanilla and nuts, beat 1 minute and turn into prepared pan. Cool then cut into squares.
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