Maple Fudge

For when you just want some sugar.

36 Squares, 30m Active Time, 1-2 hours Cooling Time

Requires: Cooling rack, 8" Square dish, Candy Thermometer

Ingredients

Ingredient Subheading

• 2 Cups Packed Brown Sugar
• 1 Cup Whipping Cream (35%+ Milk Fat)
• 1/2 Cup Maple Syrup (No need for Golden, Amber or Dark is fine)
• 1 tsp Baking Soda
• 1 tsp Vanilla Extract (not the artificial stuff)

Directions

1. Grease side of saucepan (you'll want high sides for this) and a wide, heat proof bowl. Line 8" square dish with parchment paper.
2. Add Sugar, Cream, Maple Syrup and a pinch of Baking Soda to saucepan.
3. Cook on medium, stirring constantly, until boiling. It should foam up high in the pan, if not add in rest of Baking Soda
4. Boil without stirring until thermometer reads 238F. Should take 7-10 minutes.
5. Pour boiling mix into bowl. DO NOT SCRAPE PAN.
6. Let cool to 100F. 1-2 hours
7. Beat in vanilla until thick and not glossy. A stand mixer is an arm saver. 6-9 minutes
8. Scrape into parchment paper lined dish and smooth the top. Cool on rack then turn out and cut into squares