W E E K E N D
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1 cup white sugar
1 cup brown sugar
1 cup cream
1/2 cup of butter
1/4 cup of maple syrup or white corn syrup
Pinch of salt
Vanilla
Add the two sugars, butter and cream, syrup and salt into a sauce
pan. Place over medium heat. Stir while bringing to a boil. Lower the
heat and continue to stir slowly while the mixture cooks. After about
7 minutes, test by pouring a small amount into some cold water. You
want it to form a soft ball. You might need to cook it for another
minute or two. Remove from the heat, add a couple of teaspoons of
vanilla and start stirring. It takes about 14 or 15 minutes for the
fudge to cool and thicken. Pour into buttered dish.
TIP: When removed from the heat, let the pot sit for 10 minutes.
When it has cooled you won’t have to stir as long.
Option: Replace the cream and cup of white sugar with one can of
Sweetened Condensed Milk and increase the maple syrup to 1 cup.
thibeaultstable.com 
Ann, I have made your fudge and it is wonderful. Wishing you a nice weekend!
And to you too..and I ditto Debbie:)
I have pinned this for the holidays. I have a difficult time finding chocolate without lecithin – this sounds like a yummy alternative and still have fudge.
Ann, I managed to see your wonderful fudge on the cooking forum yesterday. But every time I visit that site, it brings my pc down to a crawl. It's the only site I've been having trouble with in the past few weeks. At any rate, just wanted to wish a Happy Canada Day to you, and my dear Monique too!
Your Maple Cream Fudge is making my mouth water. If it is half as good as it looks it is a winner. I can't wait to try this recipe. To: \”me\” Thank you for sharing with the Clever Chicks Blog Hop this week; I hope you’ll join us again! Cheers,Kathy Shea MorminoThe Chicken Chickhttp://www.The-Chicken-Chick.com