Maple Fudge

1. COMBINE maple syrup with cream and butter in a medium saucepan and set over high. Kitchen Tip: Make sure your thermometer is submerged: The ball on the base of your candy thermometer should be completely covered by the maple mixture; otherwise it won’t get an accurate reading. If you’re finding that it’s not, try using a smaller saucepan; just be extra careful since the mixture tends to boil upwards. 2. BOIL, without stirring, until temperature reaches 235F on a candy thermometer or until mixture turns dark amber, about 6 to 8 min. Kitchen Tip: 235F is the magic number: 235F is the softball stage, the perfect temperature for fudge. And since every stovetop can vary, rely on the thermometer first instead of the time. It may take you less time to reach this temperature. 3. CAREFULLY POUR hot mixture into a medium bowl (be careful NOT to touch the mixture with your hands). 4. BEAT, using an electric mixer on medium, until mixture is crumbly, about 3 min. Roll mixture into a ball with your hands. 5. PLACE on a piece of parchment. Lay another piece of parchment over ball. Using a rolling pin, flatten fudge into a 1/4-in.-thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. 6. USE a maple leaf (or other) cookie cutter to cut out shapes. Refrigerate until ready to eat.