2 c  Sugar, granulated
1 c  Maple syrup
1/2 c  Light cream; 10%
2 tb Butter

Combine all ingredients in a medium saucepan. Cook abnd stir over medium
high heat until boiling. Clip candy thermometer to side of pan, cook and
stir over medium heat, til syrup reached temperature 238F (155C) on candy
thermometer (soft ball stage) 25 to 35 minutes,. Remove from heat and cool
without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until colour
lightens and fudge begins to quickly set. Quickly press into well greased 8
inch square pan. Make in squares before fudge sets. When firm, cut into
squares. MAKES 20 to 25 PIECES