Try this Maple Syrup Fudge recipe, or contribute your own.
Suggest a better descriptionPour 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. Posted to Bakery-Shoppe Digest V1 #227 by saracen2@juno.com (v. j. redding) on Sep 9, 1997
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Serving Size: 1 Serving (161g) | ||
Recipe Makes: 1 | ||
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Calories: 420 | ||
Calories from Fat: 3 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.5mg | 0 % | |
Potassium 328.4mg | 9 % | |
Total Carbohydrate 108g | 32 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 108g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 420
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