On Nov 27, 10:19�pm, "Jessica V." > wrote:
> Cool and dry, a perfect day for candy making. �I started out thinking
> I'd make penuche fudge, and began to wonder what maple fudge would be
> like. �Delving though the net I found a lot of things I didn't want in
> my fudge: marshmallow, sweetened condensed milk, white chocolate,
> pancake syrup. �I did find a recipe in a cookbook called Oh, Fudge!
> and set on about my merry way. �(Recipe follows) �Simple enough, into
> a pan went my ingredients, I stirred until they came to a boil, while
> wondering just how much this inch and a half deep mixture would foam
> up. �At first it didn't look like it was going to really foam up, and
> then it did, easily rising to at least four inches. �It took about 25
> minutes to get from boiling to soft ball stage, at least I didn't have
> to stir while it worked it's way there. �Shocked the fudge in ice
> water in the kitchen sink, am I the only one who hates this step? �I'm
> always afraid that I'm going to warp my pans. �Seeded the fudge with
> butter and let it cool. �Once cool it didn't take much beating, maybe
> three minutes with a wooden spoon. �The result is a little firmer that
> what I prefer, something to work on in the future, the maple flavor is
> clear and mixes nicely with the flavor of English walnuts. �Pretty
> good for a first attempt. �Further experiments to follow, specifically
> one made with all maple syrup and another made with maple sugar.
>
> Jessica
>
> 1 c heavy cream
> 1 c light cream (or condensed milk)
> 1 c maple syrup
> 1 T corn syrup
> 2 1/4 c sugar
> pinch baking soda
> 1 T butter
> 1 c walnuts
>
> Mix all but butter and walnuts in a large saucepan, nothing under 4 qt
> capacity. �Medium heat, stir until it boils, it'll foam up a lot when
> it boils, thus the need for a large pan, if it doesn't foam up add 1
> t. soda. �Cook to soft ball stage without stirring, shock, seed with
> butter, cool to 110 degrees F., beat until it begins to lose its
> sheen, stir in nuts, pour into buttered pan.
>
> It is noted that a blended maple syrup can be used, nothing said about
> maple flavor syrup.

There's quite a bit of difference between light cream and condensed
milk.