Maple Fudge

2 C maple syrup
1 T light corn syrup
3/4 C light cream
1 t vanilla extract
3/4 C chopped pecans


Butter an 8x8 inch dish lined with foil.
Place pecans on a baking sheet and toast in a 350 degree oven until fragrant, about 8 minutes.
Butter the bottom and sides of a meduim saucepan. Combine maple syrup, corn syrup and cream in the saucepan. Bring to a boil, stirring constantly. Then heat without stirring to between 234 and 240 degrees F, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and let cool until lukewarm (1-2 hours). Beat mixture with a wooden spoon until it thickens and loses its gloss (It will look abouit like peanut butter at this point). Quickly fold in vanilla and nuts and spread in prepared pan. Let cool completely before cutting.

Caramel Popcorn

• 4-5 quarts popped popcorn (about 1 cup unpopped, I think)
• 1 1/2 cups brown sugar
• 3/4 cup unsalted butter
• 1/2 cup corn syrup (light or dark)--next time I'm trying it with maple syrup
• 1 tablespoon molasses or sorghum
• 1/2 teaspoon baking soda
• 1/2 teaspoon vanilla

Remove all the unpopped kernals from the popcorn (or you might break a tooth). Spread the popcorn out onto two large baking sheets. Heat oven to 275 degrees F.

In a medium saucepan mix brown sugar, butter, syrup, and molasses. Cook and stir over medium heat until the mixture comes to a boil. Continue to boil at a moderate, steady rate, without stirring for another 5 minutes. (hard-ball stage)

Remove pan from heat. Stir in baking soda and vanilla (my favorite part of making this because the mixture foams, I think it's fun). Pour mixture over popcorn; stir gently to coat. Place in oven and bake for 20 minutes. (Switch the pans places so they cook evenly.) Stir; bake 10-15 minutes more. Spread on waxed paper to cool. Break apart and store tightly covered, if it lasts long enough to save.

Note: On a very humid day, > 60% RH, this will not turn out.