My grandmother always made the best goodies. As a child I got to help in the garden and cook. This fudge recipe I can remember her churning her own sweet cream butter and it was fantastic. I hope you enjoy this as I have so many years. She had walnut and pecan trees galore. It was a treat spending time with her.That is why I love cooking so much I think ?
- 2 cups light brown sugar (packed)
- 1 cup (2 sticks) sweet cream real butter not margarine
- 1/2 cup + 2 tablespoons evaporated milk
- 2 cups sifted powdered sugar
- 1/4 teaspoon vanilla extract
- 3/4 teaspoon maple extract or pure maple syrup
- 1 cup chopped toasted walnuts
In a heavy bottom pan, mix evaporated milk, brown sugar and 1 cup butter.
Over medium heat, bring to a full boil.
Reduce heat slightly, just enough to keep it bubbling but not full rolling boil.
Stirring constantly, boil for 10 minutes.
Remove from heat and stir in sifted powdered sugar, vanilla and maple extract or maple syrup.
With stand or hand held mixer, beat on medium high for 3 minutes.
Add chopped walnuts and pour into prepared 8×8 inch pan or 9×9 lined with parchment paper or foil that has been buttered.
Leave enough paper or foil to hang over sides to remove from pan easier.
Let cool at room temperature completely.
Cover tightly in air tight container after cutting into squares.
I like to refrigerate mine after it cools to room temperature before cutting. But you don’t have to.
This is very rich and I cut mine into small squares. Enjoy
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