In French Quebec there are as many recipes for this maple fudge as there are bean recipes in Boston. This one is superb.
1 cup real maple syrup
3 cups light brown sugar
1 cup sugar
2 Tablespoons baking powder
1 cup milk AND 1 cup 35% whipping cream OR (2 cups 15% cream)
Pinch of salt
1 Tablespoon butter
2 teaspoons vanilla
Nuts to taste
Place all ingredients except the last three in a large saucepan. Cook over medium heat, stirring constantly. The syrup will swell at the beginning of the cooking, but it will soon go down.
The fudge will be done when a candy thermometer reaches 240 F. or when a drop of it in cold water remains soft. Let the fudge cool, then add butter, vanilla and nuts, and stir until creamy. Spread into a buttered pan.