Categories: Candies 
      Yield: 1 servings 
  
      2 c  Sugar, granulated 
      1 c  Maple syrup 
    1/2 c  Light cream; 10% 
      2 tb Butter 
  
   Combine all ingredients in a medium saucepan. Cook abnd stir over medium 
  high heat until boiling. Clip candy thermometer to side of pan, cook and 
  stir over medium heat, til syrup reached temperature 238F (155C) on candy 
  thermometer (soft ball stage) 25 to 35 minutes,. Remove from heat and cool 
  without stirring to lukewarm (110F/45C) about 50 to 60 minutes. 
   Remove candy thermometer and beat mixture with wooden spoon until colour 
  lightens and fudge begins to quickly set. Quickly press into well greased 8 
  inch square pan. Make in squares before fudge sets. When firm, cut into 
  squares. MAKES 20 to 25 PIECES