Directions

• Line a 9-in. x 5-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.
• Yield: 1-1/4 pounds.