Perfect Maple Walnut Fudge
Submitted by Julia, who says: "This is one of the best recipes I have tasted. I found it in a school cookbook as a Maple Fudge and added a couple of things myself. It turns out every time and freezes like a dream!"
2 cups packed brown sugar
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners') sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners') sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)
Butter a 9x13-inch pan and set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!
Remove from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.
Remove from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.
Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It is thick and decadent, just like it should be. I cut this and freeze it in a can every Christmas without a problem. Just be sure it is really well wrapped. Enjoy!
Photo by Tamara Manning, Creative Commons license
Photo by Tamara Manning, Creative Commons license
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