Editors' Pick
Vermont Maple Walnut Fudge
photo by Lynn in MA
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
12-16
ingredients
- 2 (10 ounce) packages vanilla chips
- 1 (14 ounce) can sweetened condensed milk
- 1⁄4 cup butter
- 1 teaspoon maple extract
- 1 1⁄2 cups chopped walnuts
directions
- 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.
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Reviews
-
I made this fudge exactly as the recipe was written and it came out firm and totally delicious. (It may be that anyone who had an extremely soft fudge may have used the wrong kind of milk. Condensed milk is NOT the same as evaporated milk. Some people are not aware there is a major difference.) I will be making this fudge again and again, and now I know what to give family for Christmas, birthdays, etc. I can understand why Vermont residents would take objection to the name of this fudge. Maybe best to just call it "Addicting maple flavored fudge".
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My name is Star and I am originally from Rhode Island. I have been married for 20 years to my wonderful husband, Phil. We live in the Sierra Nevada foothills of Northern CA. I love cooking, eating a variety of foods and drinking wine (in moderation , of course)! There's nothing better than a wonderful meal! In Northern CA there is an abundance of fresh ingredients year round as well as wonderful wines! We have been fortunate enough to travel and experience wonderful cuisine, but I miss all the ethnic foods I grew up with. I love to cook and try new recipes.
Being the daughter of 2 caterers, food has always been a big part of my families' life. Some of the best memories I have are of family gatherings around the kitchen table or counter. The kitchen was and truly is the "heart of the home"!
Back East we enjoy food for passings, celebrations, comfort or everyday life. Menus are varied according to the holidays at hand. Portuguese for Labor Day, Italian for St. Joseph's Day, Irish for St. Patrick's Day, Polish for Easter and the list goes on. Tradition has deep roots in the East and "Food: "is" The Way To Everyone's Heart"!
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