Recipe by BRENDA CLARK
"This is a favorite of mine and I make this every Christmas. The kids go nuts over it."
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1 1/2 cups
This recipe is sooo delicious...like "maple fudge"...such a nice change from same ole' chocolate...AWESOME!
This is a strange recipe, very smooth and caramel-like before setting, then turns very sugary after stirring. I wouldn't make it again.
make sure you are quick for this candy hardens fast!!! My husband grew up with this and was thrilled that he could taste it again!!
Good stuff! As per another reviewer, I substituted (real) maple extract for some of the vanilla. I also added about a teaspoon of corn syrup to keep crystallization at bay. It was very easy to make. If you have a heavy enameled pot, such as a LeCreuset, this is a great time to use it...you can turn the heat up some.
SO yummy. But you have to be careful not to cook it too long or it will be crumbly.
I can’t believe it’s taken me so long to find this recipes since to me, this is what fudge is.
This recipe is fabulous!!I have made it four times already for the holiday season and have gotten lots of compliments. I altered it slightly by omitting the nuts and using 1/2 teaspoon maple flavor instead of the vanilla. It tastes as good or better as anything from a fudge shop.
Made this recipe twice. Fisrt, using heavy cream instead of using half/half and milk. Second time, I used light cream instead of half/half and milk. (2/3 cup of light cream.) Second time it came out so incredibly creamy amd caramelly. So perfect that I will never use any other recipe fr tgis fudge. Make sure your pot is big and heavy. Watch your candy thermometer closely and don't try to get it to the soft ball stage as quickly as you can. I turned my knob down a bit once it started to boil and let it bubble slowly. It came out just unbelieveable. You must try using just light cream....no milk....and use 2/3 cup. Whip it very well with a large heavy whisk when you add vanilla, and you will find it to be like caramel when you pour it into your pan. UNREAL!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 27
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