Saturday, December 9, 2006

Maple-Walnut Fudge

This has become a favorite for me, so I've decided to banish it to the holiday baking season. Maple-walnut fudge year round is a bad idea for maintaining my waistline, but it makes a fantastic addition to a platter this time of year. It has a wonderful brwon-sugar maple flavor that literally just melts in your mouth. The best part is that it only takes a few minutes to make this fantastic fudge. I use a smaller pan, and my only warning is to make sure it's set before you start cutting into it, or the whole thing kind of squishes and falls apart.

Perfect Maple Walnut Fudge

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.


Brilynn said...

That looks deadly, I think I'd eat the whole pan.

Erika said...

Lol, Brilynn let me tell you, it is tempting. Fortunately for me, it does freeze well. So I cut it into squares and tucked it in the freezer.

Mimi J. said...

My parents used to make this, or something very much like this. Freezing it in an excellent idea!

Molli said...

I will have to put this on my fudge tray for Christmas. I think my family will love it. Thanks!