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Fall Maple Fudge Recipe Guide

This document provides a recipe for fall-approved fudge squares. It calls for evaporating milk, butter, sugar, salt, white chocolate chips, mini marshmallows and maple flavoring. The ingredients are boiled to 238°F and then mixed with the chocolate chips and marshmallows. The fudge is poured into a pan, topped with pecans if desired, then refrigerated and cut into squares.

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Kitura Stratton
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78 views1 page

Fall Maple Fudge Recipe Guide

This document provides a recipe for fall-approved fudge squares. It calls for evaporating milk, butter, sugar, salt, white chocolate chips, mini marshmallows and maple flavoring. The ingredients are boiled to 238°F and then mixed with the chocolate chips and marshmallows. The fudge is poured into a pan, topped with pecans if desired, then refrigerated and cut into squares.

Uploaded by

Kitura Stratton
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Fall-Approved Fudge

Serving Size: Makes 48 small squares

INGREDIENTS

2 Tbsp unsalted butter


5 oz. can evaporated milk
1 ½ cups granulated sugar
¼ tsp salt
11–12 oz. bag white chocolate chips
2 cups mini marshmallows
¾ tsp LorAnn Oils Super-Strength Maple Flavor
48 whole pecans, optional

Equipment:
Candy thermometer

INSTRUCTIONS

Note: Before making candy, it’s always a good idea to test the accuracy of your thermometer.
To do this, fill a pot with water and clip on the thermometer. Bring the water to a boil. At
sea level, water boils at 212°F; if the reading on your thermometer is higher or lower, take
the difference into account when testing the temperature of your sugar syrup. Have all
ingredients and tools assembled and within easy reach of the stove. Metal spoons and
measuring utensils are recommended.

1. Line an 8x8-inch pan with foil. Set aside.

2. In a heavy-duty saucepan, combine butter, evaporated milk, sugar, and salt. Bring mixture
to a boil over medium heat, stirring constantly. Boil for 4–5 minutes, stirring constantly to
prevent candy from scorching. Cook to the soft ball stage, about 238° F.

3. Remove from heat. Stir in white chocolate chips, marshmallows, and LorAnn Oils Maple
Flavor until mixture is smooth and marshmallows are completely melted.

4. Pour into prepared pan. If desired, top fudge with pecans, spacing about ½-inch apart,
pressing down to adhere.

5. Refrigerate until firm. Cut into squares.

[Link] 800-862-8620

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