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)

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.

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!

You Might Need:

9"x13" Professional Non-stick Pan

Reviews of Perfect Maple Walnut Fudge:

1-5 of 45 reviews Next >>

alexis in toronto Dec 23, 2009
Would make this again.
The correct boiling temp for fudge is 236, so if you have a thermometer i would use it, this will ensure the correct consistency of fudge five stars

Melissa Dec 18, 2009
Would make this again.
Yes eegy, i guess the dozens of other people who loved it are all the weird ones, and YOU'RE the authority... dork. It's an awesome recipe. If it doesn't turn out it's beacuse you've done something incorrectly... five stars

Cordy in Oakville, ON Dec 16, 2009
Would make this again.
The absolute best! Although I generally make it without the nuts.
This as always the biggest hit every time!!
I am not sure why some people have a problem with this, as it is so simple! It's all in the correct timing. five stars

A cookie baker in Canada Dec 15, 2009
Would make this again.
Great recipe!! The two people who commented below me are obviously idiots. Unfortunately there are types of people who place blame on a recipe rather than on their own inadequacies in the kitchen. If the fudge did not set it was because it was not cooked to a proper temperature. five stars

renee in Las Vegas Dec 15, 2009
Would make this again.
made this one christmas for cookie exchange soooo easy and can't make anything else for the yearly cookie exchange since because everyone wants my fudge including their family members. the person who said ewwww must have screwed up badly or can't cook because recipe is awsome five stars

Recipe Info

four point six stars
93% would make this again

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