Use this delicious, easy recipe for potlucks, large family gatherings or bake sales. Line your pan with foil to make removing the fudge a breeze. &mdash;Jeannie Gallant, Charlottetown, Prince Edward Island


Marvelous Maple Fudge

brown sugar

(5 ounces) evaporated milk

maple flavoring

vanilla extract

salt

confectioners' sugar

My family and I love this fudge. I am a bit confused about these reviews. I had no problems what-so-ever. I did change one small thing - I omitted the maple flavoring. I just doubled the vanilla.As another reviewer stated, start counting when it comes to a boil and do not buy store-brand products. Use good butter, use good brown sugar!Although it is suggested to not refrigerate this fudge - I did. I feel it made it a little better and set more properly.When I cut the fudge into small squares, I dipped some of them in chocolate candy coating - and wow! It reminded me of Sees Candy!  If you don't like sweet treats already then sadly, this is not the fudge recipe for you.

Just made this and. it is creamy and delicious! I followed the recipe EXACTLY and had no problems. For those who don\'t know this, Carnation Evaporated Milk comes in 12 oz AND 5 oz cans. I buy it at several stores in the 5 oz size including national chains like WalMart and Target.

This fudge melts in one's mouth! I did omit the salt and when it cooled, I did refrigerate it!  The fudge was easier to cut! I didn't think that the fudge was grainy at all-in fact, it did set up better!I'd also used a foil pan to put the fudge in. I'd taken this fudge to our Bingo game last week and shared it with my group of players   my floor of our retirement community! delowenstein

love this recipe!!!! I cooked I on low for the 10 minutes and added a little under 2 cups of powdered sugar! Also I added about 2 1/2 TBS. of maple extract. With all of these little changes it was AWESOME.

I followed this recipe to the letter and it was excellent! I think next time I will omit the vanilla extract and just put extra maple for a more intense maple flavor. I think the reason some of the reviewers had trouble with their textures is because they cooked it too hot (you should be somewhere between 3 and 4 on most electric stoves) and be sure that you BOIL it for 10 minutes, not cook it for 10 minutes total.  It will take a while to get it to a boil on low, but trust me- it's worth it!

You have to use a candy thermometer. At around 8 minutes I still wasn’t reaching the 234-239 degrees required for fudge consistency so I turned up the heat. 1 can of evaporated milk is not 5 ounces. I used the whole can. I used more maple extract 1.5 teaspoons. I put it on my mixer and beat medium to high with the paddle attachment for at least 10 minutes. (Until the consistency was like peanut butter). It was really way too sweet, and a little grainy. Not the best Maple fudge recipe unfortunately.

I must tell you, this fudge recipe is absolutely fabulous, except that the maple flavoring DOES need to be increased. I left the vanilla in, and increased the maple flavoring to two teaspoons. It is wonderful!!!! I believe the confusion is in the evaporated milk instruction. The recipe reads one can (5 oz) evaporated milk. I used one can, but WAS confused over the 5 oz., since a can of evaporated milk is 12 oz. The folks who are disappointed, having dry and crumbly fudge-are probably trying to use 5 oz., which would be less than half of what is needed. Also, remember that the quality of a finished home made product will reflect the quality of the ingredients. Evaporated milk IS different brand to brand. I only use carnation when a recipe calls for evaporated milk, real butter (unsalted, of course) and quality brown sugar-as some cheap brands tend to be dryer and do not pack as well. Carry on, everyone-and happy baking!!! This recipe would be great for the holidays coming up!!!!

I just made this for a Christmas treat and it turned out perfectly!  In response to other reviews I will say that the 5 ounce can of evaporated milk is correct.  While the note on this recipe to test your candy thermometer is great, they didn't give a temp, so I used mine anyway.  It turns out that if you cook for 10 mins AFTER it starts slow rolling boil, it cooks to soft ball stage.  I poured it into the Kitchenaid bowl and beat for 2 mins as recommended, and it was perfect.  Silky smooth and set up like it is supposed to.  I will definitely make this again.  Merry Christmas all !!!

This worked perfectly for me - and I'm not at all experienced with candy making.  My mom said it was the best fudge she had ever eaten.  I did stir constantly (instead of "frequently") for the 10 minutes of cooking.  This was a huge hit at our holiday gathering.

The family loved it.  Try other flavoring like rum or brandy delicious.

There must be an error in the ingredients. I made this and it was dry and had to be thrown out! I cooked it for 10 minutes. Could that be the problem? Please send me a corrected recipe for this one. It sounded SO good.

I also had problems with the taste and texture of this fudge. I was very careful to make it exactly as the recipe specified, so I am not sure what went wrong. The texture was dry and crumbly, and did not hold together. The taste was more like pralines (which is not necessarily a bad thing since I love pralines). I am going to try this again, but next time I will decrease the powdered sugar and increase the maple flavoring.

Be certain to not start counting your time until after this comes to a full boil, that means it continues to bubble even though you're stirring.Also don't store this in the refrigerator, that will make it very grainy.Sue StetzelOnline Community ManagerTaste of Home Magazine

This was too sweet and did NOT set very well, so while flavor was okay it was to the trash with recipe and unset fudge.

Taste is great; however, it was dry and crumbly.  Is 5 oz of evap. milk right?  Should it be l can (15 oz.)?  I added more evap. milk when beating - tastes good, buttoo soft.  Help!

This fudge is absolutely amazing! It is so creamy and tastes professional. I didn't have maple flavoring, so I just used 2 teaspoons of pure maple syrup, and it worked just as well. I made this for some friends, and they loved it! So good, and definitely recommend!

Firstly, this is not terrible. My fudge came out looking like fudge and mostly tastes good. Secondly, I won't be making this recipe again without figuring out how to modify some of the proportions.  The fudge is too sugary, I'm eating now, and I question if I should stop. This is sickly sweet . I followed everything to the T, but I may attempt to reduce the sugar... or something, if I make this again.

This is a quick and easy recipe. Marvelous and Awesome.  Glad I tried it. My new favorite.

I make candy and chocolates every year, but for some reason, this recipe did not set. I followed it exactly. Also, I agree with a previous reviewer who said that it is WAY TOO sweet.

I am by no means an experienced nor good candymaker, so I'm not sure what I did wrong with this recipe. (I'm sure it was an error on my part, because Taste of Home recipes don't usually fail me!)  My batch turned out very crumbly and not at all fudge-like.  The flavor was great, although the ?maple-y-ness? wasn?t as intense as I thought it should be, which is why I gave it 4 stars instead of 5.  I will give this another try because I have been craving maple fudge and was so excited to find an easy recipe!  I think I will cut the powdered sugar down to 1 or 1.5 cups instead of the 2 cups called for in the recipe.  The other change I will make is to eliminate the vanilla and instead use 2 teaspoons of maple flavoring to make it taste less like caramel and more like maple.

marvelous maple fudge

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Servings: 2

Cost: $11.70 /serving

Author : Taste of Home

Ingredients

Instructions

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