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Marvelous Maple Fudge Recipe

Marvelous Maple Fudge Recipe photo by Taste of Home

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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

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Marvelous Maple Fudge Recipe

Prep: 10 min. Cook: 20 min. + cooling

Yield: 64 Servings

10 20 30

Ingredients

1 teaspoon plus 1 cup butter, divided
2 cups packed brown sugar
1 can (5 ounces) evaporated milk
1 teaspoon maple flavoring
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 cups confectioners' sugar

Directions

Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
Cube remaining butter. In a large saucepan, combine the 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 the 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. Yield: 1-3/4 pounds (64 pieces).

Originally published as Marvelous Maple Fudge in Taste of Home December/January 2013, p71

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Reviews for Marvelous Maple Fudge

Marvelous Maple Fudge

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Reviewed on Jan. 06, 2013 by txwosar

I am extremely disappointed that your test kitchen let this recipe be printed with these instructions. The recipe does not work cooking it for 10 minutes on medium. It did not turn out as fudge, it was more like a maple sugar candy. It should be printed with instructions for using a candy thermometer to insure a fudge consistancy. I expect better from Taste Of Home!

Reviewed on Dec. 30, 2012 by Gummybearbetsy

There must be an error in the ingredients. I made this and it was dry and had to be thrown out! I cooked it for 10 minutes. Could that be the problem? Please send me a corrected recipe for this one. It sounded SO good.

Reviewed on Dec. 24, 2012 by deli honey

Taste is great; however, it was dry and crumbly. Is 5 oz of evap. milk right? Should it be l can (15 oz.)? I added more evap. milk when beating - tastes good, but

too soft. Help!

Reviewed on Dec. 21, 2012 by JFullofGrace

really creamy great

Reviewed on Dec. 19, 2012 by LorettaChappell

The first time I made this recipe today it came out dry and crumbly and I had to throw it away. I tried again, figuring it was my error, and it came out perfect. The key is to cook it low and slow. Put the heat on the stove just high enough to make it boil. It dries out when it's cooked on too high heat. Patience is the key to this one.

Reviewed on Dec. 02, 2012 by jbak12

The family loved it.

Reviewed on Dec. 02, 2012 by jbak12

The family loved it. Try other flavoring like rum or brandy delicious.

Reviewed on Nov. 27, 2012 by Katydidd76

<p>I also had problems with the taste and texture of this fudge. I was very careful to make it exactly as the recipe specified, so I am not sure what went wrong. The texture was dry and crumbly, and did not hold together. The taste was more like pralines (which is not necessarily a bad thing since I love pralines). I am going to try this again, but next time I will decrease the powdered sugar and increase the maple flavoring.</p>

Reviewed on Nov. 24, 2012 by brianneosborn

I am by no means an experienced nor good candymaker, so I'm not sure what I did wrong with this recipe. (I'm sure it was an error on my part, because Taste of Home recipes don't usually fail me!) My batch turned out very crumbly and not at all fudge-like. The flavor was great, although the ?maple-y-ness? wasn?t as intense as I thought it should be, which is why I gave it 4 stars instead of 5. I will give this another try because I have been craving maple fudge and was so excited to find an easy recipe! I think I will cut the powdered sugar down to 1 or 1.5 cups instead of the 2 cups called for in the recipe. The other change I will make is to eliminate the vanilla and instead use 2 teaspoons of maple flavoring to make it taste less like caramel and more like maple.

Reviewed on Nov. 21, 2012 by NHFrenchy

This is a quick and easy recipe. Marvelous and Awesome. Glad I tried it. My new favorite.