Maple Fudge

Instructions

• COMBINE maple syrup with cream and butter in a medium saucepan and set over high. Boil, without stirring, until temperature reaches 235F on a candy thermometer or until mixture turns dark amber, about 6 to 8 min. Carefully pour hot mixture into a medium bowl (be careful not to touch it at this point). Beat, using an electric mixer on medium, until mixture is crumbly, about 3 min. Roll mixture into a ball with your hands. Place on a piece of parchment. Lay another piece of parchment over ball. Using a rolling pin, flatten fudge into a 1/4-in.-thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. Use a maple leaf cookie cutter to cut out shapes. Refrigerate until ready to eat.