March Fudge

“March—The sweet seasonal gap, when winter and summer overlap.”

This recipe came from an old cookbook that has been in the Coombs family for at least three generations:


  • 2 cups sugar
  • 2 ½ cups Coombs Family Farms Grade A Dark Color, Robust Taste Maple Syrup
  • 1 – 14.5 oz can evaporated milk
  • 1 cup butter
  • 1 cup broken nuts (optional)
  • 1 – 12 oz pkg. semisweet chocolate
  • 1- 7 oz jar marshmallow crème
  • 1 tsp vanilla


Combine sugar, maple syrup, milk and butter in buttered 3 quart saucepan. Cook slowly on low-medium heat, to soft ball stage. Remove from heat, adding the chocolate, marshmallow crème, vanilla and nuts (optional). Beat well until blended. Pour into well-butters pan 13” x 9” x 2” while still warm. Make squares and cut when cool and firm.