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!
Reviews of Perfect Maple Walnut Fudge:
1-5 of 28 reviews Next >>
Sue in New York Sep 1, 2008
Would make this again.
This recipe is incredible! Everyone loves it! I add a little maple syrup to it and its delicious!
Darlene in Canada Mar 20, 2008
Would make this again.
Very creamy, very yummy! I'm not the greatest fudge maker but its true, this was easy and came out great.
Laurel in british columbia Dec 24, 2007
Would make this again.
I love this recipe. It was easy and very yummy. I made it for christmas and wound up making 4 batches by the time christmas came everybody loved it so much!
Millie in Onancock Dec 22, 2007
Would make this again.
I had to make 20 pounds of the stuff because everyone wanted it. Add a little more maple flavoring, though. Terrific!
John in Phoenix, AZ Dec 21, 2007
Would make this again.
This stuff was awesome! My first attempt at making fudge. I am making another batch (doubled) today as the first went so fast. Everyone raved about it. It did not do well sitting out at room tempurature too long though as it tends to get too soft. Better to hide it in the fridge.
