Tuesday, November 20, 2012

White Maple Fudge


The three just go together.

I do believe that White Maple Fudge will become a new Fall family tradition. 
It's rich, sweet, maple flavor...
it's addicting. 
You can't eat just one. 

Now, you may ask...why is my White Maple Fudge not white?
My maple flavoring was a dark color. 
The fudge was white until I added the maple, then it became tan.
Not that it really matters.
The flavor is still just as delicious.
I believe it favors a maple color now anyway. in the end.
It all worked out...
accidentally perfect!

White Maple Fudge
(I think I'll re-name Maple Pecan Fudge)

3 cups sugar
5 oz can evaporated milk
(1/2 cup plus 3 TBSP)
3/4 cup butter
12 oz pkg white chocolate chips
7 oz jar marshmallow creme
1 tsp vanilla extract
1 TBSP maple flavoring
1/2 to 1 cup pecans, chopped or halved

In a large saucepan, mix together sugar, 
evaporated milk and butter over medium heat, stirring constantly.

Bring to a full rolling boil; continue stirring constantly at a full boil for 4 minutes.
Remove from heat. 

Stir in white chocolate chips and marshmallow creme; 

then stir in vanilla and maple flavoring.

Add chopped pecans, if using, or wait if using pecan halves.
(I used both)

Pour warm fudge into a greased 11 x 7 baking pan.
If using pecan halves, press into top of fudge.

Let set for several hours to overnight.
Cut into squares.
Makes 2 1/2 dozen squares.

From Gooseberry Patch
101 Autumn Recipes


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