Ingredients:
2 C. Pure Maple Syrup
1 TBS butter (omit this step for GFCF and use aluminum foil instead)
Pour the maple syrup into a saucepan.
Heat the syrup to a temperature of 239 degrees F, using a candy thermometer.
Turn off the heat and immediately beat the syrup with a wooden spoon. Stir until the syrup hardens into a smooth, candy-like fudge.
Use a knife or your fingers to spread the butter onto the wax paper. Spoon the maple cream onto the wax paper.
Break the candy into pieces.
This can be eaten like fudge or crumbled up and served on ice cream, etc.