RECIPES


March Fudge


"March—The sweet seasonal gap, when winter and summer overlap."

This recipe came from an old cookbook that has been in the Coombs family for at least three generations:

Ingredients

  • 2 cups sugar
  • 2 ½ cups Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 – 14.5 oz can evaporated milk
  • 1 cup butter
  • 1 cup broken nuts (optional)
  • 1 - 12 oz pkg. semisweet chocolate
  • 1- 7 oz jar marshmallow crème
  • 1 tsp vanilla

Preparation

Combine sugar, maple syrup, milk and butter in buttered 3 quart saucepan. Cook slowly on low-medium heat, to soft ball stage. Remove from heat, adding the chocolate, marshmallow crème, vanilla and nuts (optional). Beat well until blended. Pour into well-butters pan 13” x 9” x 2” while still warm. Make squares and cut when cool and firm.