In article >,
Kate Connally > wrote:

> Proper fudge should not have any corn syrup in it. Fudge is a subset
> of fondant. It should not be chewy, which is what you get when you
> add corn syrup. Alas almost all commercially made fudge these days
> is made with corn syrup. Anytime I see fudge and am tempted to buy
> it I have to ask if there's corn syrup in it. If so I won't buy it.
> Probably just as we since I certainly don't need to eat any fudge.
> So, why don't I make it myself? Well, the good, old-fashioned stuff
> is tricky to make and also a lot of work, what with all the beating
> it requires to make it come out right. Oh, well, some day I'll find
> a good source of maple fudge with only maple syrup, butter, and
> cream. It's like my "holy grail" of fudge.

The fudge I make has a single tablespoon of corn syrup added (to prevent
(crystallization) and it's not chewy.

I'm not a maple fudge fan, though--I think it crosses the line into too
sweet.

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