Instructions: Pour maple syrup into 2-quart saucepan. Boil to 238 degrees on candy thermometer (soft-ball stage). Pour on buttered marble slab or platter.

Cool to lukewarm. Work until creamy. Mixture may be cooled in pan in which it has been cooked and beaten with wooden spoon until mixture loses its gloss. Pour or pat in wax-paper-lined pan. Cut for fudge.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.