Lindas Easy Maple Fudge Recipes

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

Steps:

• Line an 8x8-inch baking pan with waxed paper. Butter the paper.
• Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
• Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
• Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

Steps:

• Line a baking dish with plastic wrap.
• Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
• Heat in microwave on full power for 3 minutes.
• Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.

Steps:

• 1. Over medium high heat, bring butter, brown sugar and carnation milk to a boil.
• 2. Reduce heat to medium, simmer for 7 minutes, stirring constantly.
• 3. Remove from heat. Add the maple extract and give a quick mix.
• 4. Add the powdered sugar 1 cup at a time and beat with an electric or hand mixer for 2 minutes.
• 5. Stir in nuts by hand if using. Pour into an 8x8 or 9x9 pan, lightly buttered. Cool.
• 6. This makes a large batch of fudge and in the 8x8 or 9x9 pan it is quite thick, so cut into small squares. I chop the walnuts fairly large but they can be any size you prefer.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; set aside. Reserve 25 pecan halves; chop remaining nuts.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted and mixture is well blended.
• Stir in maple extract and chopped nuts.
• Pour into prepared pan.
• Refrigerate 2 hours or until firm.
• Use foil handles to remove fudge from pan before cutting into squares.
• Press 1 of the reserved nuts into top of each square before serving.

Steps:

• Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
• Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.