I am just sick about that grain ..... sure ruined the fudge. It's just as 'hard' and solid as any fudge - perfect consistency. All the maple flavor is from pure maple syrup. The only maple flavoring I could find was imitation so I wouldn't buy any. I could find no maple extract anywhere in this area.
I have dim memories of making fudge as a kid. You could not stir it. Any grains of sugar forming on the inside of the pan above the boiling sugar water were removed with a fork wrapped in damp rag.
I do not stir divinity - ever!! This recipe instructed that the boiling stuff be stirred occasionaly.
The recipe was printed right here -- of course I can't remember who or where.
MAPLE NUT FUDGE
4 cups granulated sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped nuts (walnuts, pecans or hazelnuts)
1 teaspoon pure vanilla extract
Butter a 9-inch square baking dish.
In a large saucepan over medium heat, combine sugar,
butter, maple syrup, milk, and miniature marshmallows;
cook, stirring occasionally, until 235 degrees (soft ball)
Remove from heat. Let cool to 115 degrees; add nuts
and vanilla extract. With an electric mixer at medium
speed, beat until mixture loses its gloss and starts to
harden around edge of saucepan. Pour INTOdish. Cool
completely. Cut into squares.
Yields 36 squares or 1 1/4 pounds.