Tinfoil Chef

You know how it is when you get that craving for something that you KNOW you shouldn’t have? Well, lately I’ve been craving fudge. Specifically I’ve been really wanting to make up this Maple Nut Fudge recipe that I found in my archives. However, since I’m diabetic and really don’t need all that sugar, I’ve decided to share the recipe here instead of making it myself because if I make this up, I doubt that I’ll be all that interested in stopping with just one small piece. *grin*

Put two cups of sugar, a cup of maple syrup, a couple teaspoons of corn syrup, a quarter cup of evaporated milk, and a quarter cup o water in a sauce pan. Cook while stirring occasionally until the mixture reaches 238 F on a candy thermometer.

Remove it from the heat and drop a tablespoon of butter on top. Set it aside and don’t stir until the temp is down to 110 F.

Once it’s cooled, add a teaspoon of vanilla and then beat it with a wooden spoon until it looses its gloss and begins to thicken enough to hold its shape. Stir in a cup of chopped walnuts and spread the fudge in a greased 9x5x3 pan and refrigerate until it’s cool.

When it’s cool cut it into squares and get ready for a sugar express!

2 cups of sugar
1 cup of pure maple syrup
1/4 cup of evaporated milk
1/4 cup of water
2 Tablespoons of light corn syrup
1 Tablespoon of butter
1 teaspoon of vanilla
1 cup of chopped walnuts

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