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Maple Ginger Fudge

 Maple Ginger Fudge
I combine two fall favorites--maple and ginger--in this sweet, smooth fudge. One piece just isn't enough!
24 ServingsPrep: 10 min. Cook: 30 min. + chilling


  • 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


  • 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.