lour, and the milk and maple syrup to the beaten eggs
eavy 3-quart saucepan, combine maple syrup, sugar, half& half, and
Line a baking dish with plastic wrap.
Sift the confectioners' sugar into a large, microwave-safe bowl. Add the milk, maple extract, and butter to the bowl, but do not stir.
Heat in microwave on full power for 3 minutes.
Stir the walnuts into the fudge mixture until the fudge begins to thicken; pour into the lined baking dish. Smooth the top of the fudge with a spatula. Refrigerate until firm, about 15 minutes. Remove the fudge from the pan using the plastic wrap as a handle. Cut into small squares and store in an airtight container.
ugar, brown sugar, cream and maple extract. Place in the microwave
Note:
Maple fudge same as chocolate, only omit cocoa.
In a medium saucepan over medium heat, combine sugar, evaporated milk and butter. Bring to a boil and let roll 5 minutes. Remove from heat and quickly stir in marshmallows, white chocolate, chopped walnuts and maple flavoring. Spread in a 9x13 inch dish. Top with large walnut pieces, evenly spaced. Chill 8 hours or overnight. To serve, cut around large walnuts.
Mix together in a heavy 2-quart saucepan, sugar, butter, evaporated milk, milk and 2 tablespoons maple syrup.
Bring to a boil quickly, stirring continuously.
Reduce to medium heat when bubbles appear; cook and stir for 15 minutes.
Remove from heat. Add Marshmallow Creme, remaining maple syrup and walnuts.
Beat until creamy.
Pour into greased 9-inch square pan; cool thoroughly.
Cut into 1-inch squares.
Yield:
2 dozen.
Butter the paper.
Bring maple syrup, heavy cream, and brown
Put maple syrup and milk in heavy saucepan.
Boil to the soft ball stage, or about 235 degrees on the candy thermometer.
Remove from heat and let cool for a few minutes.
Beat until mixture is creamy.
Add nuts.
Pour mixture into 8 inch buttered square pan and spread out evenly.
Let cool until firm.
Cut into pieces.
Store in airtight container in a cool place.
Mix ingredients together. Bake at 350\u00b0. Top with Maple Fudge Frosting.
n a medium saucepan, combine maple syrup, corn syrup, and cream
Combine brown sugar, cream, and maple syrup in a large microwave-safe bowl. Cook on high in the microwave for 6 minutes.
Remove and stir for 1 minute. Cook for 6 minutes more. Let cool for 1 to 2 minutes. Add butter and vanilla extract. Beat with an electric mixer on medium-low speed until thick and light.
Pour mixture into a small pan no larger than 8x8 inches. Cut into squares before refrigerating.
kes about 4 pounds of fudge.
NOTES:
* THE STUFF
Combine the chocolate chips, honey/maple syrup, and peanut butter in a microwave safe dish. Microwave on high for one minute, remove and stir to mix. If the mixture is not fully combined, microwave for 30 seconds and stire again. Repeat until the ingredients are fully combined.
While microwaving lay the wax paper on a counter top. When the fudge is combined, coat the pretzels in it. Then lay them on the wax paper to cool.
nto the middle of the fudge reads 236 to 238 degrees
quare baking dish.
Put maple syrup and cream in saucepan
eavy-bottomed saucepan combine butter, maple syrup, cream, sugar, corn syrup
ach addition. Gradually add the maple syrup, stirring until smooth. Alternately
aucepan. Add the sugar, cream, maple syrup, butter and baking soda
ixing bowl and stir in maple syrup, vanilla extract, and salt