Marvelous Maple Fudge
Total TimePrep: 10 min. Cook: 20 min. + cooling
Makes1-3/4 pounds (64 pieces)
- 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
- Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter.
- 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.
- 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.
- Using foil, lift fudge out of pan. Remove foil; cut into 1-in. squares. Store in an airtight container.
Editor's NoteWe recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.
Jun 12, 2020
You have to use a candy thermometer. At around 8 minutes I still wasn’t reaching the 234-239 degrees required for fudge consistency so I turned up the heat. 1 can of evaporated milk is not 5 ounces. I used the whole can. I used more maple extract 1.5 teaspoons. I put it on my mixer and beat medium to high with the paddle attachment for at least 10 minutes. (Until the consistency was like peanut butter). It was really way too sweet, and a little grainy. Not the best Maple fudge recipe unfortunately.
Dec 25, 2017
I just made this for a Christmas treat and it turned out perfectly! In response to other reviews I will say that the 5 ounce can of evaporated milk is correct. While the note on this recipe to test your candy thermometer is great, they didn't give a temp, so I used mine anyway. It turns out that if you cook for 10 mins AFTER it starts slow rolling boil, it cooks to soft ball stage. I poured it into the Kitchenaid bowl and beat for 2 mins as recommended, and it was perfect. Silky smooth and set up like it is supposed to. I will definitely make this again. Merry Christmas all !!!
Feb 21, 2017
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! ??
Oct 3, 2016
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
Apr 10, 2016
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.
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 StetzelOnline Community ManagerTaste of Home Magazine
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.
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.
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.
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!!!!