Recipe - Maple Cream Fudge

In a 2quart saucepan;
combine maple syrup and
cream.

Pour maple syrup into 2quart saucepan. Boil to 238 degrees on candy
thermometer (softball stage). Pour on buttered marble slab or platter.
Cool to lukewarm. Work until creamy. Mixture may be cooled in pan in which
it has been cooked and beaten with wooden spoon until mixture loses its
gloss. Pour or pat in waxpaperlined pan. Cut for fudge.

Posted to BakeryShoppe Digest V1 #227 by saracen2@juno.com (v. j. redding)
on Sep 9, 1997