This is a classic receipt for dense candy-shop fudge. An accurate candy thermometer is the secret to success for achieving the right texture.
2 cups packed brown sugar
1 cup 35% whipping cream
1/2 cup Fulton's Organic Maple Syrup
2 Tbsp. butter, cut in small pieces
1 tsp. baking soda (approximately)
1 tsp. vanilla
Grease side of a heavy saucepan.
Add sugar, cream, Fulton's Organic Maple Syrup, butter and a pinch of the baking soda. Cook over medium heat, stirring constantly with a wooden spoon until boiling. If mixture does not foam up high when boiling, stir in remaining baking soda.
Boil, without stirring, until candy thermometer reaches 238F (114C) or soft-ball stage (when 1/2 tsp of syrup is dropped into very cold water it forms a soft ball that flattens when removed from the water), about 8 minutes.
Immediately pour into a greased wide bowl, without scraping pan clean. Let cool on rack to 100F (38C), 1-2 hours.
With wooden spoon, beat in vanilla until mixture is very thick and most of the gloss disappears, about 7 minutes.
Immediately scrape onto parchment paper-lined 8-inch square baking dish; smooth top. Let cool on rack. Lift out onto cutting board and cut into squares.