VERMONT MAPLE WALNUT FUDGE
Make and share this Vermont Maple Walnut Fudge recipe from Food.com.
Provided by quotFoodThe Way To
Categories Candy
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 5
Steps:
- Combine chips and condensed milk in glass bowl; Microwave on high for 2 minutes.
- Stir and microwave 1 minute more if needed to melt chips.
- Stir in the rest of ingredients.
- Spread into 8-inch square pan.
- Refrigerate and cut into squares when cool.
Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 14.3, Cholesterol 31.3, Sodium 118.6, Carbohydrate 48.2, Fiber 1.1, Sugar 46.5, Protein 7.7
MARVELOUS MAPLE FUDGE
Use this delicious, easy recipe for potlucks, large family gatherings or bake sales. Line your pan with foil to make removing the fudge a breeze. -Jeannie Gallant, Charlottetown, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-3/4 pounds (64 pieces).
Number Of Ingredients 7
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.
Nutrition Facts :
MAPLE FUDGE WITH MAPLE SYRUP
This yummy sweet is one of my childhood favorites... it's the best homemade maple fudge. If you like walnuts, don't forget to add them.
Provided by asotero
Categories Desserts Candy Recipes Nut Candy Recipes
Time 30m
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 37.8 g, Cholesterol 24.2 mg, Fat 10.2 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 4.7 g, Sodium 32.2 mg, Sugar 33.7 g
MAPLE BUTTERNUT FUDGE
Provided by Food Network
Number Of Ingredients 2
Steps:
- Boil syrup to 234 degrees. Cool quickly. Stir until syrup starts to lighten and thicken. Add nuts. Pour into a buttered 8-inch by 8-inch pan.
VERMONT MAPLE FUDGE RECIPE
Provided by tschnet1
Number Of Ingredients 5
Steps:
- Line an 8×8-inch dish with heavy-duty aluminum foil and butter the foil well. In a heavy 4-quart pan over medium heat, combine the maple syrup, corn syrup and cream and stir constantly until the mixture begins a full boil. Clip on your calibrated candy thermometer and cook the syrup until it reaches 236 degrees (F). Remove the pan from the heat and allow to cool undisturbed until the mixture reaches 110 degrees (F). Add the vanilla extract to the mixture. Begin to stir/fold the fudge gently with the wooden spoon. This is a stiff mixture, and it will take some time to finish to the proper consistency. Stir thoroughly, but it is not necessary to beat or to stir continuously. I take frequent breaks for 30 seconds or a minute at a time. Periodically, scrape the spoon, the pot bottom, and the pot sides no more than 1/3 of the way up from the bottom with the buttered spatula. Continue stirring for approximately 15 to 20 minutes (and the drier the day, the quicker setup will occur). Toward the end of this stirring phase, you'll notice several changes. The fudge will stiffen slightly and begin to lose its gloss. It will "snap" with every stroke of the spoon, and you may feel it give off heat. When the gloss begins to leave and the mixture begins to "snap", quickly stir in the nuts just until evenly distributed, and turn into prepared pan, scraping out the bottom of the pot and the sides no more than 1/3 of the way up from the bottom. It is helpful to butter your hands lightly and press the fudge out to make an even layer in the pan. Cool completely to room temperature. To cut, lift out block of fudge, still in foil, from the pan. Peel back foil sides. Use a large, very sharp, heavy, straight-edged knife to cut the fudge into 36 or more pieces; it will be necessary to clean the knife frequently under hot water, then dry it off, to keep the cuts neat. I wrap each piece individually in plastic wrap so it will not dry out. Store between sheets of waxed paper in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. Always allow the fudge to come to room temperature before serving.
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