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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Maple Walnut Fudge Recipe

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This recipe for Maple Walnut Fudge is from McMillan Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cup maple walnuts chopped
6 cups packed brown sugar
3 cups of whipping cream
1 1/2 cups of maple syrup
6 Tlb butter, cubed
pinch of baking soda
1 Tlb vanilla

Directions:
Directions:
Grease or line a cookie sheet with parchment or alum foil. Toast the walnuts on another cookies sheet for about 8 minutes at 350º Grease top quarter of a large heavy pot add sugar, cream, maple syrup,butter and soda. Stir constantly till comes to a boil and sugar is dissolve. If it does not foam up high when it comes to a boil add another pinch of soda, till it does.Stop stirring and gently boil till it reaches soft ball stage or 238ºF or 114ºC Let cool till it reaches 100ºF or 38ºC Add vanilla and using a heavy spoon beat until thick and most of gloss disappears Mix in the walnuts ( you can be creative here and add more or less, change the type of nut or even, add raisins!) and scrape into greased cookie sheet. Cut into squares and store in container with tight fitting lid. Will keep for two weeks or so or 6 months in freezer.
If the mixture does not foam up high when it comes to a boil, stir in another pinch of baking soda
You can substitute whip cream for 1/3 butter and 2/3 milk.
If you rim the pot with shortening or butter when it boils it is less apt to boil over
I have doubled this and it is fine.

Personal Notes:
Personal Notes:
Always use a timer for toasting the nuts and a candy thermometer for judging when candy done. It burns very easily! Never had a storage problem. Even if I hide it, it disappears long befor the due date!

 

 

 

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