Indian Sugar Fudge

Maple sugar, sometimes called Indian sugar, and cream make this extraordinary fudge. The cream you choose will make a difference. Thin cream will make harder fudge, while a thick cream with more butterfat will make a softer fudge.

1 pound (about 2 3/4 cups ) maple sugar
3/4 cup thin cream
1/4 cup boiling water
2/3 cup walnuts or pecans

Put sugar in saucepan with cream and water, bring to boil and boil to soft ball stage, 240°F. Remove from the heat and beat until creamy*, add nuts and pour into a buttered stainless steel baking pan. Cool and cut. (*You should see crystallization begin within two minutes. If this does not happen, you need to reheat the mixture to a couple of degrees higher.)