Worldseasiestmaplewalnutfudge Recipes

Steps:

• In a saucepan heat the chocolate and milk on low, stirring until it's melted. Add the sugar, corn syrup and salt and heat to the softball stage (236 degrees F).
• Add the butter and pour off into a mixer bowl to cool. Add the vanilla and beat with a paddle until it starts to lighten; then quickly add the nuts. Continue beating on low until it loses its gloss and thickens. Pour into a greased 9 by 9-inch pan and spread evenly. Let cool then cut into 1-inch cubes.

Steps:

• Line a large platter with plastic wrap.
• Pour the maple syrup and whipping cream into a deep pan.
• Properly fix the candy thermometer in the pan so not to touch the sides of the pan, or the bottom of the pan, leave at least a half inch space from the bottom of the pan.
• Cook on medium-high heat.
• Occasionally stir gently until thermometer reads 235 degrees (this will take about 20 - 35 minutes).
• Remove from heat and pour into a large bowl, make sure not to scrap the bottom of the pot.
• Allow the fudge mixture to cool for 5 minutes without stirring.
• With a wooden spoon gently stir the chopped walnuts into the fudge for about 3 - 4 minute.
• When fudge starts to hold its shape without stirring gently scrap onto prepared platter, score into squares and store in a n airtight container.

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:

• Heat oven to 400 and toast walnuts for 5 minutes.
• In a large pot on medium high heat, mix sugar, milk, cocoa and vanilla. Stir until it begins to boil. Stop stirring and place candy thermometer along pots edge and allow to heat to 238 degrees. Once this occurs remove from heat and stir in butter. Mix until just combined and then pour into a parchment lined 10X10 inch tin and allow to cool completely. I've heard scoring the fudge a bit before it sets makes the final cutting smoother, of course I read that after I was done, but I'm just passing along that helpful info to you.
• Cut into various shapes and smooth any rough edges with a potato peeler. Pierce one end with a toothpick. Coat shapes in candy melt color of your choosing and allow to set completely before decorating.
• Mix frosting and scoop into a medium piping bag. Pipe decorative final ribbons. Paint after completely dry if desired. I found a small star tip makes for a perfect ruffle ribbon with one little squeeze.

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.