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Ingredients
- 2 c. Maple Syrup
Directions
- Pour maple syrup into 2-qt saucepan. Boil to 238 degrees on candy thermometer (soft-ball stage). Pour on buttered marble slab or possibly platter.
- Cold to lukewarm. Work till creamy. Mix may be cooled in pan in that it has been cooked and beaten with wooden spoon till mix loses its gloss. Pour or possibly pat in wax-paper-lined pan. Cut for fudge.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 644g | |
| Calories 1681 | |
| Calories from Fat 11 | 1% |
| Total Fat 1.29g | 2% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 58mg | 2% |
| Potassium 1314mg | 38% |
| Total Carbs 432.06g | 115% |
| Dietary Fiber 0.0g | 0% |
| Sugars 383.31g | 256% |
| Protein 0.0g | 0% |
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