Pure Maple Butternut Fudge - cooking recipe

Ingredients

2 c. grade A maple syrup
1/2 c. chopped butternuts
1/2 c. light cream

Preparation

Heat syrup and cream slowly, continuously stirring until it boils.
Then continue over fast heat without stirring until liquid reaches temperature of 27\u00b0 above boiling point of water.
Cool to 110\u00b0.
Stir until gloss barely begins to disappear.
Rapidly stir in nuts and pour immediately into buttered tin.
Enjoy!