Maple Nut Fudge

Ok, I've searched and experimented and grumbled in the quest for perfect maple nut fudge. So, here it is, folks! I know, I know this recipe is truly sinful. I make it once in a while (usually just at Christmas) and it is yum! If you're going to eat sweets, might as well make it fab! I tried using maple syrup for this. It worked ok, but I really tasted the aftertaste that comes with real maple. So, I use the extract and its just like the $7+/lb stuff at the confectionary...for a lot less!

If you haven't made fudge before, I highly recommend that you watch this quick video.

Maple Nut Fudge
butter
1 tbsp corn syrup
2 3/4 cups sugar
3/4 cup cream
1 1/2 tsp Mapleine extract (You won't get the same intensity of flavor from other brands.)
3/4 cup chopped nuts
Line an 8 by 8-inch pan with foil and butter generously. In a heavy-bottomed saucepan, combine the corn syrup, sugar, and cream. Over medium heat, stir with a wooden spoon until sugar is dissolved. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot. Cook until the thermometer reads 240 degrees F. Remove from the heat. Do not stir. Let the mixture cool until it drops to 130 degrees F. Add maple extract and nuts, and beat until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week....if it really lasts that long! You can make this in October and freeze until the holidays for gifts...or yourself...if you don't eat it all before it makes it to the freezer!