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Marvelous Maple Fudge Recipe
Marvelous Maple Fudge Recipe photo by Taste of Home

Marvelous Maple Fudge Recipe

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3.5 18
Publisher Photo
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
TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES:64 servings
TOTAL TIME: Prep: 10 min. Cook: 20 min. + cooling
MAKES: 64 servings

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

Nutritional Facts

1 piece equals 69 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 30 mg sodium, 11 g carbohydrate, 0 fiber, trace protein.

Directions

  1. Line an 8-in.-square pan with foil; grease foil with 1 teaspoon butter.
  2. 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.
  3. 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.
  4. 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

Nutritional Facts

1 piece equals 69 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 30 mg sodium, 11 g carbohydrate, 0 fiber, trace protein.

Reviews for Marvelous Maple Fudge

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (4)
3 Star
 (1)
2 Star
 (1)
1 Star
 (3)
MY REVIEW
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MY REVIEW
Reviewed Dec. 22, 2015

"Be certain to not start counting your time until after this comes to a full boil, that means it continues to bubble even though you're stirring.

Also don't store this in the refrigerator, that will make it very grainy.
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

MY REVIEW
Reviewed Dec. 21, 2015

"This was too sweet and did NOT set very well, so while flavor was okay it was to the trash with recipe and unset fudge."

MY REVIEW
Reviewed Dec. 17, 2014

"I make candy and chocolates every year, but for some reason, this recipe did not set. I followed it exactly. Also, I agree with a previous reviewer who said that it is WAY TOO sweet."

MY REVIEW
Reviewed Dec. 14, 2014

"Firstly, this is not terrible. My fudge came out looking like fudge and mostly tastes good. Secondly, I won't be making this recipe again without figuring out how to modify some of the proportions. The fudge is too sugary, I'm eating now, and I question if I should stop. This is sickly sweet . I followed everything to the T, but I may attempt to reduce the sugar... or something, if I make this again."

MY REVIEW
Reviewed Aug. 20, 2014

"I must tell you, this fudge recipe is absolutely fabulous, except that the maple flavoring DOES need to be increased. I left the vanilla in, and increased the maple flavoring to two teaspoons. It is wonderful!!!! I believe the confusion is in the evaporated milk instruction. The recipe reads one can (5 oz) evaporated milk. I used one can, but WAS confused over the 5 oz., since a can of evaporated milk is 12 oz. The folks who are disappointed, having dry and crumbly fudge-are probably trying to use 5 oz., which would be less than half of what is needed. Also, remember that the quality of a finished home made product will reflect the quality of the ingredients. Evaporated milk IS different brand to brand. I only use carnation when a recipe calls for evaporated milk, real butter (unsalted, of course) and quality brown sugar-as some cheap brands tend to be dryer and do not pack as well. Carry on, everyone-and happy baking!!! This recipe would be great for the holidays coming up!!!!"

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