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.