Marvelous Maple Fudge Recipe
- 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
- 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).
1 piece: 69 calories, 3g fat (2g saturated fat), 8mg cholesterol, 30mg sodium, 11g carbohydrate (10g sugars, 0 fiber), 0 protein.
Reviews for Marvelous Maple Fudge
"I followed this recipe perfectly, and it came out like soup! It never solidified at all. I had to add powdered sugar to make it into frosting that I could freeze and use at a later date. Very disappointing! ??"
"This fudge melts in one's mouth! I did omit the salt and when it cooled, I did refrigerate it! The fudge was easier to cut! I didn't think that the fudge was grainy at all-in fact, it did set up better!I'd also used a foil pan to put the fudge in. I'd taken this fudge to our Bingo game last week and shared it with my group of players my floor of our retirement community! delowenstein"
"My family and I love this fudge. I am a bit confused about these reviews. I had no problems what-so-ever. I did change one small thing - I omitted the maple flavoring. I just doubled the vanilla.As another reviewer stated, start counting when it comes to a boil and do not buy store-brand products. Use good butter, use good brown sugar!Although it is suggested to not refrigerate this fudge - I did. I feel it made it a little better and set more properly.When I cut the fudge into small squares, I dipped some of them in chocolate candy coating - and wow! It reminded me of Sees Candy! If you don't like sweet treats already then sadly, this is not the fudge recipe for you."
"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 StetzelOnline Community ManagerTaste of Home Magazine"
"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."
"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."
"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."
"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!!!!"
"I followed this recipe to the letter and it was excellent! I think next time I will omit the vanilla extract and just put extra maple for a more intense maple flavor. I think the reason some of the reviewers had trouble with their textures is because they cooked it too hot (you should be somewhere between 3 and 4 on most electric stoves) and be sure that you BOIL it for 10 minutes, not cook it for 10 minutes total. It will take a while to get it to a boil on low, but trust me- it's worth it!"
"This worked perfectly for me - and I'm not at all experienced with candy making. My mom said it was the best fudge she had ever eaten. I did stir constantly (instead of "frequently") for the 10 minutes of cooking. This was a huge hit at our holiday gathering."
"love this recipe!!!! I cooked I on low for the 10 minutes and added a little under 2 cups of powdered sugar! Also I added about 2 1/2 TBS. of maple extract. With all of these little changes it was AWESOME."
"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!"
"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."
"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, buttoo soft. Help!"
"really creamy great"
"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."
"The family loved it."
"The family loved it. Try other flavoring like rum or brandy delicious."
"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."
"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."