VERMONT MAPLE WALNUT FUDGE
Make and share this Vermont Maple Walnut Fudge recipe from Food.com.
Provided by quotFoodThe Way To
Categories Candy
Time 35m
Yield 12-16 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 491.3, Fat 31.4, SaturatedFat 14.3, Cholesterol 31.3, Sodium 118.6, Carbohydrate 48.2, Fiber 1.1, Sugar 46.5, Protein 7.7
MAPLE BUTTERNUT FUDGE
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.
MAPLE BUTTERNUT FUDGE
Provided by Food Network
Number Of Ingredients 2
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.
MAPLE WALNUT FUDGE
HI, I made this fudge the other day and I must give the recipe 4 stars! The recipe is from the back of Toll House Premier White Morsels by Nestle. Very easy to make and costs less than $3 to make about 50 pieces! I think this would do well at your next school or church bake sale! Maple Walnut Fudge--
Provided by ann joy
Categories Candy
Yield 50 pieces
Number Of Ingredients 9
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!
BOARDWALK QUALITY MAPLE WALNUT FUDGE
Throughout the summer we enjoy the fudge sold on the boardwalk at the shore. Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round.
Provided by SHORECOOK
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 5
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.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 30.2 g, Cholesterol 20.5 mg, Fat 21.5 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.8 g, Sodium 77.7 mg, Sugar 29 g
MARVELOUS MAPLE FUDGE
Use this delicious, easy recipe for potlucks, large family gatherings or bake sales. Line your pan with foil to make removing the fudge a breeze. -Jeannie Gallant, Charlottetown, Prince Edward Island
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1-3/4 pounds (64 pieces).
Number Of Ingredients 7
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.
Nutrition Facts :
VERMONT MAPLE FUDGE RECIPE
Provided by tschnet1
Number Of Ingredients 5
Steps:
- Line an 8×8-inch dish with heavy-duty aluminum foil and butter the foil well. In a heavy 4-quart pan over medium heat, combine the maple syrup, corn syrup and cream and stir constantly until the mixture begins a full boil. Clip on your calibrated candy thermometer and cook the syrup until it reaches 236 degrees (F). Remove the pan from the heat and allow to cool undisturbed until the mixture reaches 110 degrees (F). Add the vanilla extract to the mixture. Begin to stir/fold the fudge gently with the wooden spoon. This is a stiff mixture, and it will take some time to finish to the proper consistency. Stir thoroughly, but it is not necessary to beat or to stir continuously. I take frequent breaks for 30 seconds or a minute at a time. Periodically, scrape the spoon, the pot bottom, and the pot sides no more than 1/3 of the way up from the bottom with the buttered spatula. Continue stirring for approximately 15 to 20 minutes (and the drier the day, the quicker setup will occur). Toward the end of this stirring phase, you'll notice several changes. The fudge will stiffen slightly and begin to lose its gloss. It will "snap" with every stroke of the spoon, and you may feel it give off heat. When the gloss begins to leave and the mixture begins to "snap", quickly stir in the nuts just until evenly distributed, and turn into prepared pan, scraping out the bottom of the pot and the sides no more than 1/3 of the way up from the bottom. It is helpful to butter your hands lightly and press the fudge out to make an even layer in the pan. Cool completely to room temperature. To cut, lift out block of fudge, still in foil, from the pan. Peel back foil sides. Use a large, very sharp, heavy, straight-edged knife to cut the fudge into 36 or more pieces; it will be necessary to clean the knife frequently under hot water, then dry it off, to keep the cuts neat. I wrap each piece individually in plastic wrap so it will not dry out. Store between sheets of waxed paper in an airtight container in the refrigerator for up to two weeks, or freeze for longer storage. Always allow the fudge to come to room temperature before serving.
MAPLE WALNUT CREAM
We vacation often in Vermont and always come home with some real maple syrup. This dessert is a terrific way to use the syrup, all the time reminding us of the wonderful time we had on vacation.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, heat syrup and 1-3/4 cups milk over medium heat until bubbles form around side of saucepan. Combine the cornstarch, salt and remaining milk until smooth; gradually add to the syrup mixture. , Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into eggs; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Pour into serving dishes. Sprinkle with walnuts; cool.
Nutrition Facts :
WALNUT MAPLE FUDGE
Sugar and evaporated milk are boiled then combined with mini marshmallows, white chocolate chips, walnuts and maple flavoring in this fudge that is chilled overnight before serving.
Provided by sal
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 8h
Yield 50
Number Of Ingredients 8
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.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 17.7 g, Cholesterol 5.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.2 g, Sodium 25.5 mg, Sugar 16.4 g
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