Maple Black Walnut Fudge Recipes
BOARDWALK QUALITY MAPLE WALNUT FUDGE
Throughout the summer we enjoy the fudge sold on the boardwalk at the shore. Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round.
Provided by SHORECOOK
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 1h15m
Yield 18
Number Of Ingredients 5
Steps:
- Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
- Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.
Nutrition Facts : Calories 327.7 calories, Carbohydrate 30.2 g, Cholesterol 20.5 mg, Fat 21.5 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.8 g, Sodium 77.7 mg, Sugar 29 g
MAPLE WALNUT FUDGE
HI, I made this fudge the other day and I must give the recipe 4 stars! The recipe is from the back of Toll House Premier White Morsels by Nestle. Very easy to make and costs less than $3 to make about 50 pieces! I think this would do well at your next school or church bake sale! Maple Walnut Fudge--
Provided by ann joy
Categories Candy
Yield 50 pieces
Number Of Ingredients 9
Steps:
- Combine butter, evaporated milk,sugar and salt in medium, heavy duty saucepan.
- Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly for 4-1/2 to 5 minutes.
- Remove from heat. Stir in marshmallows, morsels, nuts and maple flavoring.
- Stir vigorously for 1 minute or until marshmallows are melted.
- Pour into buttered 13x9 inch baking pan.
- (I used a square casserole) Cool until firm.
- Cut into squares.
- Makes about 50 pieces Makes a nice, creamy fudge!
MAPLE WALNUT FUDGE
Sweet and creamy. Reminiscent of the fudge sold on the boardwalk at the shore.
Provided by lynn in ma @ Recipeland
Categories Dessert
Yield 18
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with foil or parchment paper. In a heavy medium saucepan over low heat, melt the white chocolate with the butter and sweetened condensed milk, stirring constantly. Remove from heat and add the maple extract and walnut pieces; stir until well combined. Pour evenly into prepared pan and refrigerate at least 2 hours. Remove from pan by lifting out the entire piece of fudge with the foil or parchment. Peel off before cutting into squares. Store fudge in an airtight container in the refrigerator.
Nutrition Facts : Calories 132 calories
WALNUT MAPLE FUDGE
Sugar and evaporated milk are boiled then combined with mini marshmallows, white chocolate chips, walnuts and maple flavoring in this fudge that is chilled overnight before serving.
Provided by sal
Categories Desserts Nut Dessert Recipes Walnut Dessert Recipes
Time 8h
Yield 50
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 144.4 calories, Carbohydrate 17.7 g, Cholesterol 5.6 mg, Fat 7.7 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 3.2 g, Sodium 25.5 mg, Sugar 16.4 g
MAPLE BLACK WALNUT FUDGE
Make and share this Maple Black Walnut Fudge recipe from Food.com.
Provided by grandma2969
Categories Candy
Time 30m
Yield 18 serving(s)
Number Of Ingredients 6
Steps:
- Combine evaporated milk and sugar in a saucepan.bring to a boil over medium heat.stirring constantly -- until mixture reaches 234*.
- Remove from heat, stir in almond bark, mix till combined.and then add remaining ingredients.
- Pour into a buttered 9" pan.
- Cool, then cut into pieces.
Nutrition Facts : Calories 130.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 2.7, Sodium 18.9, Carbohydrate 25.7, Fiber 0.2, Sugar 20.8, Protein 1.6
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- Combine sugar, evaporated milk, butter and salt in heavy-duty saucepan. Cook over medium heat until mixture comes to a full boil. Boil, stirring constantly, 4-5 minutes. Remove from heat.
- Stir in marshmallows, nuts, white baking chips and maple extract. Stir 1 minute or until marshmallows are melted. Pour into prepared baking pan.
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MAPLE WALNUT FUDGE -- DELICIOUS, EASY FUDGE RECIPE IN THE ...
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Cuisine AmericanTotal Time 12 minsCategory DessertCalories 195 per serving
- Prepare an 8 or 9-inch square baking pan by lining it with lightly greased parchment paper or with non-stick foil.
- Place the white chocolate chips and a the can of sweetened condensed milk in a large microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. If necessary, microwave for additional 15 second intervals.
- If you prefer to cook on the stove-top instead of the microwave, melt the chocolate and milk in the top of a double boiler or in a bowl on top of a saucepan of simmering water.
OLD FASHIONED MAPLE & WALNUT FUDGE - FRUGAL MOM EH!
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4.5/5 (69)Total Time 3 hrsCuisine AmericanCalories 97 per serving
- Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
- In a large saucepan, bring the maple syrup to a boil over medium-high heat then lower to a simmer for 5 minutes.
- When the syrup rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching.
- Pour in the heavy cream without stirring it in and bring the mixture back to a boil and simmer until it reaches 236°F on a candy thermometer*, about 20-25 minutes. The mixture will rise again so watch it!
MAPLE-WALNUT FUDGE RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 223 per servingTotal Time 2 hrs 25 mins
- Line an 8-inch square baking pan with foil, leaving at least a 1-inch overhang on all sides. Mist with cooking spray.
- Combine brown sugar, Marshmallow Fluff, evaporated milk, butter and salt in a heavy saucepan. Cook over medium heat, whisking often, until it comes to a boil. Let it boil for 5 minutes, stirring constantly to prevent scorching.
- Remove pan from heat; stir in white chocolate chips until fully melted and mixture is smooth. Stir in walnuts and maple extract. Quickly pour into baking pan and smooth top. Refrigerate uncovered until firm, about 2 hours.
- Using foil handles, lift fudge from pan and place on cutting board. Remove foil. Cut fudge into 24 pieces, wiping off knife between cuts. Serve immediately, or store in an airtight container in refrigerator between layers of waxed paper for up to 1 week.
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From shugarysweets.com
4.8/5 (7)Total Time 4 hrs 38 minsCategory CandyCalories 98 per serving
- In a large mixing bowl, combine marshmallow cream, white chocolate morsels and maple extract. Set aside. (I put this in my electric mixing bowl with whisk attachment).
- In a large saucepan, combine sugar, heavy cream, butter and salt. Heat over medium high heat and bring to a boil, stirring constantly. Once boiling (a good rolling boil), continue boiling over medium high heat for 5 minutes (still stirring). After 5 minutes, remove from heat and pour over the marshmallow cream, white chocolate morsels and maple extract.
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- Pour into a parchment paper lined 8inch baking dish. Refrigerate 4 hours or overnight. Cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.
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- In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup, and corn syrup, continually scraping bottom of pan with a heatproof spatula, until sugar is completely dissolved, about 15 minutes. Increase heat to medium and bring mixture to a simmer.
- Cook, occasionally stirring mixture and brushing down pan sides with a wet pastry brush, and watching to make sure mixture doesn't bubble over (reduce heat if it threatens to), until mixture reaches 240° on a candy thermometer, 10 to 15 minutes. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 to 1 1/2 hours.
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- Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.
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