Hi, I am Marie. Today, I’m gonna show you how to prepare old fashioned maple walnut fudge recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Old Fashioned Maple Walnut Fudge Recipe
Old Fashioned Maple Walnut Fudge is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Old Fashioned Maple Walnut Fudge is something that I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook old fashioned maple walnut fudge using 7 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Old Fashioned Maple Walnut Fudge:
- Take 2 cups light brown sugar (packed)
- Prepare 1 cup (2 sticks) sweet cream real butter not margarine
- Take 1/2 cup + 2 tablespoons evaporated milk
- Make ready 2 cups sifted powdered sugar
- Make ready 1/4 teaspoon vanilla extract
- Take 3/4 teaspoon maple extract or pure maple syrup
- Prepare 1 cup chopped toasted walnuts
Steps to make Old Fashioned Maple Walnut Fudge:
- In a heavy bottom pan, mix evaporated milk, brown sugar and 1 cup butter.
- Over medium heat, bring to a full boil.
- Reduce heat slightly, just enough to keep it bubbling but not full rolling boil.
- Stirring constantly, boil for 10 minutes.
- Remove from heat and stir in sifted powdered sugar, vanilla and maple extract or maple syrup.
- With stand or hand held mixer, beat on medium high for 3 minutes.
- Add chopped walnuts and pour into prepared 8x8 inch pan or 9x9 lined with parchment paper or foil that has been buttered.
- Leave enough paper or foil to hang over sides to remove from pan easier.
- Let cool at room temperature completely.
- Cover tightly in air tight container after cutting into squares.
- I like to refrigerate mine after it cools to room temperature before cutting. But you don’t have to.
- This is very rich and I cut mine into small squares. Enjoy
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