>Hi Folks
>
>I have a wonderful recipe for maple cream fudge. I made it a few years ago
>to put in with Christmas gifts and it turned out beautifully. This year
>I've made it twice, and both times it comes out "sugary". Why is this
>happening? I've combined the sugar, cream, and butter and brought that to
>236 degrees. Once it reached that temp, I've taken it off the stove and let
>it sit until it is approx 110 degrees (luke warm) I then tried to stir it
>until it lost it's gloss, but by this time it is very sugary. :-(
>
>Can you let me know what' I'm doing wrong?
>
>Thanks, I appreciate your help!
>Jane

Did you make it on a rainy or damp day? I've noticed even "foolproof" fudge
recipes don't turn out if you make them on a rainy or damp day.