Instructions

• Line a loaf pan with parchment paper, leaving a bit of an overhang on both the long sides.  This will make it easy to remove the fudge from the pan once the fudge is set and ready for eating.
• In a large pot, bring the maple syrup to a boil over medium heat; simmer for 5 minutes.  ( It is important to not multi-task now, it’s very important to pay close attention to the boiling process because it can rise to the top of your pot, if not careful)
  
• After 5 minutes, pour in the 35% cream; without stirring bring the mixture back to a boil and then let it simmer until it reaches 236 degrees Fahrenheit on a candy thermometer, which should take approximately 30 minutes.  (Remember to stay close, as the mixture can rise high in the pot during this boiling step and/or the syrup can overheat and burn in your pot)
  
• As soon as the mixture reaches that temperature, remove the pan from the heat source. Next add the butter to the mixture but do not stir it in
  
• Let the mixture cool for 8 minutes.  (Once my timer rings after 8 minutes of cooling, I carefully pour this mixture into a large bowl to protect my pot because I don’t want to scratch it while using the hand mixer. It is not a necessary step to take and one must be extremely careful doing this to prevent getting scolded)
  
• Beat with an electric mixer on medium speed for 5 minutes, the sugar mixture gets thicker, lighter, loses its sheen and starts to show signs of crystallization.
  
• Immediately transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, minimum 3 hours.
  
• Lift the fudge from the pan and cut into small squares with a sharp knife.  This is rich fudge and should be enjoyed by eating small quantities at a time.
  
• Keep in the fridge in an airtight container for up to a week. On occasion, I have placed the fudge into the freezer and it keeps well for a few weeks.  When ready to eat, place into the fridge to thaw prior to eating.