Ready to Serve Old Fashioned Maple Walnut Fudge Savory Delicious

Fast recipe ultimate Old Fashioned Maple Walnut Fudge easy, yummy, practical.

7 ingredients, 12 steps, cooking Old Fashioned Maple Walnut Fudge

How are you every body, now you can present recipe Old Fashioned Maple Walnut Fudge with 7 ingredients and 12 steps. Next this is how to prepare, please carefully carefully.

In cooking there are some stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 7 ingredients and 12 stages of easy cooking Old Fashioned Maple Walnut Fudge.

Ingredients all Old Fashioned Maple Walnut Fudge

1. You need 2 cups : light brown sugar (packed).
2. Prepare 1 cup (2 sticks) : sweet cream real butter not margarine.
3. It’s 1/2 cup : + 2 tablespoons evaporated milk.
4. You need 2 cups : sifted powdered sugar.
5. Prepare 1/4 teaspoon : vanilla extract.
6. You need 3/4 teaspoon : maple extract or pure maple syrup.
7. You need 1 cup : chopped toasted walnuts.

If all basic ingredients Old Fashioned Maple Walnut Fudge it’s ready, We’re going into the cooking stage. Below is how to cooking with easy.

Stages Cooking Old Fashioned Maple Walnut Fudge

1. In a heavy bottom pan, mix evaporated milk, brown sugar and 1 cup butter.
   
2. Over medium heat, bring to a full boil.
   
3. Reduce heat slightly, just enough to keep it bubbling but not full rolling boil.
   
4. Stirring constantly, boil for 10 minutes.
   
5. Remove from heat and stir in sifted powdered sugar, vanilla and maple extract or maple syrup.
   
6. With stand or hand held mixer, beat on medium high for 3 minutes.
   
7. Add chopped walnuts and pour into prepared 8x8 inch pan or 9x9 lined with parchment paper or foil that has been buttered.
   
8. Leave enough paper or foil to hang over sides to remove from pan easier.
   
9. Let cool at room temperature completely.
   
10. Cover tightly in air tight container after cutting into squares.
    
11. I like to refrigerate mine after it cools to room temperature before cutting. But you don't have to.
    
12. This is very rich and I cut mine into small squares. Enjoy
    
13. Finish and Enjoy.

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