Maple Cream Fudge (Click to Print)
1 cup white sugar
1 cup brown sugar
1 cup cream (Heavy/Whipping Cream)
1/3 cup of butter
1/4 cup of maple syrup ((Option: Sub Corn syrup for maple syrup when making other versions)
pinch of salt
vanilla
Toasted Walnuts
Add the two sugars, butter and cream maple 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: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.
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 
Thank you so much for sharing your recipe. I really look forward to trying it this Autumn!
This has always been my favourite fudge, ice cream and cake.
Yours always looks so perfect!!I bet yours tastes better than mine..yet it's your recipe:)
What size dish do you pour it into?
I pinned this for Christmas time. This looks delicious and a great alternative to chocolate.
I use a small vintage pyrex dish. Looks like a loaf pan with low sides. There is a picture of the dish here……http://www.thibeaultstable.com/2010/01/homemade-fudge.html
Libellula, you are welcome.~Ann
Monique, everything you make is perfect.~Ann