Warning! Melted sugar can cause severe burning. Keep children away and be careful not to splash on yourself while stirring. *Candy thermometer suggested to keep from burning sugar. 

Maple Fudge Candy

1 cup granulated sugar
Pinch of salt
1 cup maple sugar
1/2 cup whole milk or light cream
1 tablespoon corn syrup
2 tablespoons butter 

Boil all ingredients to softball stage (235 degrees on candy thermometer.) Cool by placing the pan in cold water until it is possible to hold your hand palm on the bottom of pan with comfort. Beat vigorously. When beating is started the cooled candy mixture is quite stiff and has a shiny appearance. With continued beating the candy grows clear then a light color and finally it suddenly softens. At this point, turn out quickly into a buttered pan. If turned out at the right instant it spreads easily over the pan stiffens quickly and has a glossy finish. Cut in squares.