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!
Darlene in Canada Mar 20, 2008
Would make this again.
Very creamy, very yummy! I'm not the greatest fudge maker but its true, this was easy and came out great.
Laurel in british columbia Dec 24, 2007
Would make this again.
I love this recipe. It was easy and very yummy. I made it for christmas and wound up making 4 batches by the time christmas came everybody loved it so much!
Millie in Onancock Dec 22, 2007
Would make this again.
I had to make 20 pounds of the stuff because everyone wanted it. Add a little more maple flavoring, though. Terrific!
John in Phoenix, AZ Dec 21, 2007
Would make this again.
This stuff was awesome! My first attempt at making fudge. I am making another batch (doubled) today as the first went so fast. Everyone raved about it. It did not do well sitting out at room tempurature too long though as it tends to get too soft. Better to hide it in the fridge.
A cookie baker Dec 20, 2007
Would make this again.
This Fudge was really good!
I'd definitely make it again
Lou in Illinois Dec 19, 2007
Would make this again.
Excellen flavor! Please consider using a candy thermometer and bring the cooked mixture to a soft ball stage of 234 degrees.
Tonya in Ohio Dec 18, 2007
Would not make this again.
Would not make this fudge again. It didn't set as expected and it just tasted like brown sugar.
A cookie baker Dec 12, 2007
Would not make this again.
This fudge failed miserably. Ended up so crumbly I had to throw it out.
A cookie baker Nov 20, 2007
Would not make this again.
I did not have good luck with this fudge. I have made fudge for many years...a variety of kinds....and made this one exactly according to directions. But it did not come together nicely and ended up so crumbly you could not even cut it.
Michele in Shippensburg, PA Nov 17, 2007
Would make this again.
Yum, yum, yum!!! I've only ever made easy peanut butter fudge, because all the other recipes I have tried for fudge came out terrible! Since I love maple flavored things, I decided to try this recipe! It was wonderful! Even my husband, who doesn't like maple flavor all that much, loved these! Thank you!!!!!!!
