Maplenutfudge Recipes

Steps:

• Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
• Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
• Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
• Stir vigorously for 1 minute or until marshmallows are melted.
• Pour into buttered 13x9 inch baking pan.
• (I used a square casserole) Cool until firm.
• Cut into squares.
• Makes about 50 pieces Makes a nice, creamy fudge!

Steps:

• Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
• Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

Steps:

• Line an 8 inch square pan with nonstick foil and spray with cooking spray.
• Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly; once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees f. on a candy thermometer.
• Remove pan from heat; with an electric mixer, beat in butter and vanilla.
• Continue to beat on high power for 8 to 9 minutes, or until thickened, light ion color and fudge loses its glossy finish; stir in nuts and spread in prepared pan; let stand until firm about 25 minutes then cut into squares.

Steps:

• Butter a 9x13 pan.
• Combine butter, evaporated milk, sugars & salt in a medium heavy-duty saucepan.
• Bring to a full rolling boil, sitrring constantly, over medium heat,cook for 5-6 minutes, remove from heat.
• Sitr in marshmallows, chips, nuts and maple flavoring, stir vigorously for 1 minute or until marhsmallows are melted.
• Pour into prepared pan, on top of fudge, place nut halves in rows spacing bout 1/2" apart, press into fudge.
• Refrigeratate until firm, cut into squares with 1 nut per piece.

Steps:

• Boil syrup to 234 degrees. Cool quickly. Stir until syrup starts to lighten and thicken. Add nuts. Pour into a buttered 8-inch by 8-inch pan.

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., Cube remaining butter. In a large saucepan, combine cubed butter, brown sugar and milk. Bring to a full boil over medium heat, stirring constantly. Cook 10 minutes, stirring frequently. Remove from heat., Stir in maple flavoring, vanilla and salt. Add confectioners' sugar; beat on medium speed 2 minutes or until smooth. Immediately spread into prepared pan. Cool completely., Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.

Steps:

• Combine chips and condensed milk in glass bowl; Microwave on high for 2 minutes.
• Stir and microwave 1 minute more if needed to melt chips.
• Stir in the rest of ingredients.
• Spread into 8-inch square pan.
• Refrigerate and cut into squares when cool.

Steps:

• In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.

Steps:

• Put maple syrup and milk in heavy saucepan.
• Boil to the soft ball stage, or about 235 degrees on the candy thermometer.
• Remove from heat and let cool for a few minutes.
• Beat until mixture is creamy.
• Add nuts.
• Pour mixture into 8 inch buttered square pan and spread out evenly.
• Let cool until firm.
• Cut into pieces.
• Store in airtight container in a cool place.

Steps:

• Line an 8x8-inch baking pan with waxed paper. Butter the paper.
• Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.
• Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).
• Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.