Authentic homemade fudge has officially become my Achilles heel. I started out my fudge journey a couple of years ago when I made a quick and easy fudge recipe using sweetened condensed milk. Last year, I thought I would crank things up a notch and make “real” homemade fudge – you know, the kind with the candy thermometer and lots of mixing with a wooden spoon. It took me three tries last winter before I finally managed to turn out a decent batch of chocolate fudge. Then I moved on to an awesome, easy recipe for peanut butter fudge, which is still my favorite. Now that the weather has cooled, I really wanted to whip up a batch of maple-walnut fudge. Again, I tried twice using the “old-fashioned” method and had no success. The first time the fudge didn’t set up and remained a sludge-like mixture, and then the opposite happened – it got way too hard too fast. I took a deep breath. I had run out of patience with having to toss real maple syrup (not cheap) and tons of walnuts (not cheap) into the garbage – twice.

So I went on a search for an easy version of maple-walnut fudge. I think I need to accept the fact that I will never be an all-world fudge superstar. It’s not my lot in life. And I’m okay with that. I can still make fabulous homemade fudge, it just won’t be the beach boardwalk authentic variety. But variety is the spice of life, right? Sometimes when we admit our shortcomings it frees us to explore alternatives that can be just as good, if not better, than that which we were originally searching for. And this maple-walnut fudge alternative? It will totally get you in the mood for fall. And I am celebrating my fudge freedom by embracing easy fudge recipes and all of the wonderful varieties that I can dream up between now and Christmas! What type of recipe or technique vexes you in the kitchen? I know I can’t be the only one 😉 One year ago: Pancake Cupcakes with Maple-Bacon Frosting Two years ago: Chewy, Fudgy Triple-Chocolate Brownies Four years ago: Hershey’s Best Brownies

Yield: 64 pieces (about 1 pound) English Foxhound Puppies For Sale Uk Prep Time: 45 minutes Chorkie Puppies For Sale Tn Cook Time: 24 hours Screen Door Slider Panel With Push-Down Knob Opener Total Time: 45 minutes 2 cups light brown sugar 5 ounces evaporated milk 1 cup unsalted butter 2 cups powdered sugar ½ teaspoon vanilla extract ½ teaspoon maple flavoring 1 cup coarsely chopped walnuts 1. Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; s 2. In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.

3. Remove from the heat and stir in the powdered sugar, vanilla extract and maple flavoring. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy - about 3 minutes. Fold in the walnuts and pour the mixture into the prepared pan. 4. Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.) Note: You can find the maple flavoring in the baking aisle where the vanilla extracts are. posted in Candy, Fall Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari. These scrumptious swirled confections are wonderful for gift-giving or adding to a plate of homemade candies. Try it dry: Making this candy on humid days requires a longer beating time. Leftover egg yolks keep for 2 or 3 days in the refrigerator;

cover tightly to prevent a skin from forming. You can also freeze egg yolks, but they will be harder to mix with other ingredients once thawed. Add extra yolks to scrambled eggs or omelets for an extra-rich breakfast or brunch dish. NUTRITION INFORMATION PER SERVING Serving Size: 1 Serving *Percent Daily Values are based on a 2,000 calorie diet. © 2015 ®/TM General Mills All Rights ReservedIf that doesn't stop you dead in your tracks, then I don't think you're human.  This is serious stuff.  I have a family recipe that I use for standard fudge, but I like making fun and unique variations as well - peanut butter, pumpkin pie, and white chocolate have all been well-received in the past.  But I'm pretty sure this one surpasses them all. This comes together pretty easily, and honestly the hardest part is waiting for it to set up!  The fudge was smooth and creamy, with the perfect cookie dough flavor.  This was my test batch, and it passed with flying colors - I'll definitely be including this candy in my holiday baskets. 

The only change I'll make is to use mini chocolate chips instead of the full-sized ones.  I just think it will look cuter, and be a little bit easier to eat. So head into your kitchen and make these now.  You definitely won't regret it. Chocolate Chip Cookie Dough Fudge barely adapted from Sweet Confections, via Bake at 350 1 3/4 c. sugar 3/4 cup brown sugar 1/2 cup heavy cream 1 Tbs corn syrup 3/4 tsp  kosher salt 2 Tbs unsalted butter 1 tsp vanilla extract 1/3 cup mini semi-sweet chocolate chips Spray an 8x8 inch  baking dish with cooking spray and set aside. In a 3-quart saucepan, combine the sugars, cream, milk, corn syrup and salt.  Cook over medium heat, stirring occasionally, until the mixture reaches 242 degrees (ie the soft-ball stage).  Remove from heat and stir in the butter, vanilla, and flour. Pour the mixture into a 9x13 inch casserole dish, and allow to cool until it reaches 110 degrees, 10 to 20 minutes.