Friday, May 13, 2005

Fudge, fudge, and more fudge

Okay, this one is soooo good. I am not a huge maple fan either, and it is really good. If you left out the maple you would have a really nice brown sugar fudge. I am contemplating toasting the walnuts next time to add a depth of flavor- but these are so good I made two batches right away. And soooo easy. And did I mention- they are really good? =)

I used an 8 x 8 pan and they were perfect. Perfect thickness. They are the perfect balance of a creamy fudge and a crumbly fudge. Mmmm. (Now I have to go have a piece!)

* Exported from MasterCook *

Perfect Maple Walnut Fudge

Recipe By :
Serving Size : 0 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups packed brown sugar
5 oz evaporated milk
1/2 pound butter
2 cups powdered sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Butter a 9x13-inch pan and set aside. (9x13 will produce very thin fudge. use a smaller pan if you like thicker pieces.) lining the pan with foil or paper and buttering that makes cutting and removing much easier.

n 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! (I didn't stir constantly. I was fairly good about it, but I left it every now and then and that turned out to be ok.)

Remove from heat and add powdered sugar, vanilla and maple flavoring. Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.

Note: This recipe also doubles easily. For thicker fudge double and still use the one pan.

"Shared by Valchemist on CLBB"
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