Here you go...ENJOY!!!
Country Maple Fudge
Syrup Mill Fudge Recipe
1 1/2 Cups sweetened condensed milk (not evaporated milk
1 cup real maple syrup
1 cup brown sugar, packed
1/4 tsp. salt
1 Tbls. butter or margarine
1/2 cup chopped nuts, optional
Place all ingredients, except nuts, in a medium sauce pan.
Simmer slowly over medium heat until the sugar dissolves. Continue cooking the mixture until it reaches the soft ball stage (236 degrees). Cool, without stirring, until it reaches 110 degrees or is just warm to the touch.
Beat until it thickens and then add the nuts, if desired. Turn out into a greased pan and cool completely.
Refrigerate for approximately one hour, remove and cut into squares.
Store in fridge or a cool place.
For a nice Holiday variation add chopped dried fruit, glace or other, with or without nuts.
Preparation Time: 20-25 Minutes
Cajun Praline Pecan Fudge
Chocolate, peanut butter and divinity are typical flavors of fudge created in any home in bayou country. The addition of roasted pecans and praline liqueur adds an interesting twist to this simple recipe.
1/2 ounce praline liqueur
1 cup chopped pecans
1/4 pound butter
3 cups granulated sugar
1/2 cup evaporated milk
1 (12 ounce) package semisweet chocolate chips
1 tablespoon vanilla extract
1 (7 ounce) jar Marshmallow Creme
In a 2-quart heavy bottom pot, melt butter over medium high heat. Add sugar and evaporated milk and blend well into butter. Bring to a rolling boil, reduce heat to simmer and cook approximately five minutes. Be careful not to scorch butter as mixture will caramelized.
Remove from heat and stir in chocolate chips, vanilla extract,
Marshmallow Creme, praline liqueur and pecans, whipping constantly.
Stir until mixture becomes creamy and slightly thickened. Pour into a buttered 9-inch cake pan and allow to cool two hours.
Cut into squares.
1 (12 ounce) package Guittard's or Hershey's premium white chips
1 teaspoon vanilla extract
6-7 ounces Marshmallow Creme
5 ounces evaporated milk
2 1/2 cups sugar (extra-fine granulated preferred)
1/2 cup butter
2 1/2 cups Whoppers, cut into halves (reserve 36 halves)
Line a 9-inch pan with aluminum foil and set aside.
Place white chips, vanilla extract and Marshmallow Creme into a 3-quart saucepan (or Pyrex bowl) and set aside.
Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium-high), stirring constantly with a wooden spoon. Continue boiling until the boiling temperature reaches 235 degrees F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds) .
Pour hot mixture over white chips, vanilla extract and Marshmallow Creme without scraping the sides of the hot saucepan. Mix until the chocolates are melted and mix thoroughly. Mix in Whoppers immediately before casting and fold over only 3 times. Cast into prepared pan. Cool at room temperature. As fudge cools in pan, place reserved whopper halves on surface, spreading evenly.
Chill in refrigerator prior to cutting. Remove from pan, remove foil, then cut into squares.