Ms. Stead’s Maple Fudge

Maple syrup season is over here in Western New York.  I am very fortunate to have a friend who’s family boils sap and makes syrup.  Its used as collateral around the office. We sometimes swap syrup for hot sauce, wine, or whatever we have handy.  The darker the syrup the better, in my opinion.  I much prefer dark amber over the lighter syrups.


This recipe is from a great cookbook of all handwritten recipes.  Each is written in the owner’s own hand, and then compiled into the cookbook.  Since it is from Vermont, there is no shortage of recipes using this wonderful natural sweetener.

Maple Fudge

2 cups of sugar

1 cup of maple syrup

1 tbsp. of corn syrup

1 cup of milk

Cook until it forms a soft ball in cold water or 236°F by a candy thermometer.  Cook well, then beat until creamy, and pour in a buttered pan.



Recipe Card Thursday: Bordeaux Sauce

When I saw this card, I fell in love with the penmanship.  It charmed me for some reason.


I had assumed there would be actual Bordeaux in this “sauce”. It seems like it is more of a relish or a chow chow style condiment.  Some research shows that there are other recipes similar that were printed around 1900-1910.  So we thank Hilma for her lovely recipe, and appreciate the fine art of legible writing.