INGREDIENTS

• 11 oz (1 cup) real maple syrup (preferably “dark” or “grade B”)
• 14 oz (2 cups) granulated sugar
• 8 oz (1 cup) heavy cream
• 2 tablespoons light corn syrup
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup toasted walnuts, coarsely chopped

PREPARATION

1. Prepare an 8×8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Place the maple syrup, cream, sugar, salt, and corn syrup in a medium heavy-bottomed pan over medium-high heat. Stir until the fudge comes to a boil, then insert a candy thermometer and cook, stirring occasionally, until it reads 238 degrees F.

3. Remove the pan from the heat and pour the candy into the bowl of a large standing mixer.

4. Once the fudge reaches 110 F, add the vanilla and beat it with the paddle attachment of the electric mixer on medium-low speed. Watch it closely, and beat just until it starts to thicken and lose its gloss. It should gradually become thicker and take on the texture of cake frosting. This process might take anywhere from 5-15 minutes, depending on your mixer. If you have beaten it too much and it gets too thick to stir, add a spoonful or two of very hot water and stir to loosen it.

5. Once the fudge is thickened but not set, stir in the toasted nuts, and scrape it into the prepared pan. Spread it into a smooth, even layer and allow it to set completely at room temperature for an hour.