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!

You Might Need:

9"x13" Professional Non-stick Pan

Reviews of Perfect Maple Walnut Fudge:

6-15 of 45 reviews << Previous - Next >>

A cookie baker Dec 14, 2009
Would make this again.
Even though I accidentally added too little powder sugar and brown sugar, the resulting mixture was very crumbly. Far from thick and glossy. Maybe if I had just waited and borrowed an electric mixer from someone, it would have come out better. Also, I wish I'd added the powder sugar a little at a time instead of trying to do it all at once.
I will try it again sometime, to see if the above two adjustments get better results. three stars

A cookie baker in North Carolina Dec 12, 2009
Would not make this again.
Tell me what I did wrong!!! I doubled the recipe and followed it EXACTLY! Chilled it for 6 hours and attempted to cut. IT CRUMBLES! IT'S GRAINY! AND ALMOST TOO SWEET! Not like the Maple Walnut Fudge I've had before. Would a pinch of salt help with the sweetness? Why is it grainy?? two stars

Tabitha in Dallas Nov 29, 2009
Would make this again.
Fudge must be cooked to a full boil until the mixture reaches 242° F. Therefore, it is helpful to have a candy thermometer. Soft, sticky fudge is often the result of the mixture not being cooked long enough and to the correct temperature. five stars

Leslie in Canada Nov 26, 2009
Would make this again.
I think this is delicious! Worth the effort! five stars

A cookie baker Nov 12, 2009
Would make this again.
I have been making this recipe for 3 years now, every Christmas season I have people asking if Im making any! My family and friends LOVE this fudge!!! five stars

Mandie in Hilton Head Island, SC Oct 2, 2009
Would make this again.
This recipe is fantastic. I have made it several times and if you follow the instructions it turns out perfectly every time. Anytime I want fudge this is the recipe I go for, it ALWAYS turns out great! So happy I found this recipe! five stars

debbie in connecticut Jun 13, 2009
Would make this again.
very very good and simple to make.will make again five stars

Kat in Lexington, KY USA Feb 27, 2009
Would make this again.
Lisa in Liverpool, I could be wrong, but I'm guessing that you might have used the whole 10 ounces of evaporated milk and not 5 ounces. I've made this recipe 3 times and have had great responses from family and friends. I hope it works for you in the future. Also, some candies don't set well on rainy days. I've had trouble with pralines before. Good luck. five stars

eegy in no Dec 22, 2008
Would not make this again.
Ewwww Disgusting Never Use An attempt to make this.it sucks so much. two stars

Lisa in Liverpool, UK Dec 18, 2008
Would make this again.
I made this two weeks ago. After pouring it into a tray to cool and set, it didn't. It was still really gooey to touch. So I placed it in the refridgerator overnight, still soft and gooey. I then covered it and blind froze it then wrapped it well and stashed it in the freezer. I took it out last night and chopped a small piece off, when it had thawed it was all soft and gooey agian! Help I wanted to give this a s gifts but now don't know how to save it or what to make with it! Would appreciate some advice, thanks. two stars

Recipe Info

four point six stars
93% would make this again

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