Easy Maple Chocolate Fudge Recipes

MARVELOUS MAPLE FUDGE

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.

MAPLE FUDGE

Steps:

• Melt white chocolate in the microwave or on the stove.
• Pour maple syrup and a pinch of salt, if using, into the white chocolate and stir slowly until well combined and thickened.
• Spread into an 8-inch square pan that has been lined with non-stick tin foil, parchment paper, or tin foil that has been sprayed with baking spray.
• Cover and chill for about 3 hours until firm then remove from the pan and cut into 36 pieces.

EASY MAPLE-CHOCOLATE FUDGE

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides; set aside. Reserve 25 pecan halves; chop remaining nuts.
• Microwave chocolate and milk in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is almost melted, stirring after 2 min. Stir until chocolate is completely melted and mixture is well blended.
• Stir in maple extract and chopped nuts.
• Pour into prepared pan.
• Refrigerate 2 hours or until firm.
• Use foil handles to remove fudge from pan before cutting into squares.
• Press 1 of the reserved nuts into top of each square before serving.

MAPLE FUDGE WITH MAPLE SYRUP

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.

MAPLE-BACON WHITE CHOCOLATE FUDGE

Steps:

• Line a 9-in. square pan with foil; grease foil with 1 teaspoon butter. Heat bacon according to package directions. Crumble bacon and set aside., In a large microwave-safe bowl, combine baking chips, condensed milk, flavoring and remaining butter. Microwave on high 1 minute; stir until smooth. (If chips aren't completely melted, microwave in 10- to 20-second intervals until melted; stir until smooth.) Stir in bacon; pour into prepared pan. Refrigerate, covered, 2 hours or until firm. , Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares., To make ahead: Store fudge, layered between waxed paper, in an airtight container in the refrigerator. Serve at room temperature., Freeze option: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze. To thaw, bring wrapped fudge to room temperature.

SILKY MAPLE NUT FUDGE

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.

SIMPLE AND AMAZING PEANUT BUTTER-CHOCOLATE FUDGE

Steps:

• Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.