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Maple Ginger Fudge

I combine two fall favorites--maple and ginger--in this sweet, smooth fudge. One piece just isn't enough!
  • Total Time
    Prep: 10 min. Cook: 30 min. + chilling
  • Makes
    1-1/4 pounds

Ingredients

  • 2 teaspoons plus 2 tablespoons butter, divided
  • 2 cups sugar
  • 2/3 cup heavy whipping cream
  • 2 tablespoons light corn syrup
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon maple flavoring
  • 1/2 cup chopped walnuts

Directions

  • Line a 9x5-in. loaf pan with foil and grease the foil with 1 teaspoon butter; set aside. Butter the sides of a small heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and ginger. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally.
  • Remove from the heat. Add maple flavoring and remaining butter (do not stir). Cool to 110° without stirring, about 1 hour. With a portable mixer, beat on low speed for 1-2 minutes or until fudge begins to thicken. With a clean dry wooden spoon, stir in walnuts until fudge begins to lose its gloss, about 5 minutes.
  • Spread into prepared pan. Refrigerate until firm, about 30 minutes. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts
1 piece: 120 calories, 5g fat (2g saturated fat), 12mg cholesterol, 13mg sodium, 18g carbohydrate (17g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch, 1 fat.

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