Maple Fudge

"This recipe won 1st prize at Lakefield, Ont. 1979. Prizewinning Country Kitchen Recipes"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
35mins
Ingredients:
6
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • Combine all ingredients except the nuts in a medium saucepan.
  • Simmer slowly, stirring until sugar dissolves.
  • Continue cooking mixture, stirring occasionally until it reaches soft ball stage or a temperature of 236°F Cool without stirring to a temperature of 110°F or until mixture feels warm.
  • Beat until thick, add nuts and pour into buttered pie pan.
  • Allow to set.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. I've made many fudges before and thought as I had some condensed milk lying around why not try this. It's soft. Like very soft. Followed the exact recipe. Had a thermometer. And it was still very, very soft. Not a good recipe by any stretch. ... The recipe maker forgets to mention chocolate chips which all other condensed milk recipes include on further looking.
     
  2. This fudge was delicious, turned out perfect. I used the cold water in a cup to test for soft ball stage. No thermometer needed, my mother taught me that trick for cooking fudge, it works every time.
     
  3. Save yourself a headache and just throw in a bag of white chocolate chips and maybe a tablespoon or two of evaporated milk as well to make it creamier.
     
  4. This recipe was very vague. It did not tell what level of heat to cook the fudge or what the recommended pan is to use. I tried twice and ruined two pans trying to get it to the required temperature. Is there a secret technique that isn't mentioned here?
     
  5. Great recipe! I cooked the mixture to 234 degrees and cooled it to 120 degrees and it turned out very creamy and delicious. Enjoy!
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes