Directions:
- Butter a 9x13-inch pan and set aside.
- I have determined lining the pan with parchment paper and buttering that makes cutting and removing much easier.
- In a medium saucepan, combine sugar, butter and milk.
- Bring to a boil over medium heat.
- Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!
- Remove from heat and add icing sugar, vanilla and maple flavoring (if using).
- Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes.
- Fold in walnuts and pour in prepared pan.
- Refrigerate until set.
- Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan.
- It is thick and decadent, just like it should be.
- I cut this and freeze it in a can every Christmas without a problem. Just be sure it is really well wrapped. Enjoy
- Makes over 80 pieces
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.34 Kcal (219 kJ) | ||
| Calories from fat | 39.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.37g | 7% | |
|---|---|---|---|
| Cholesterol | 6.16mg | 2% | |
| Sodium | 4.26mg | 0% | |
| Potassium | 21.22mg | 0% | |
| Total Carbs | 2.88g | 1% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 0.11g | 0% | |
| Protein | 0.66g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Calcium | 10.3mg | 1% | |
| Amount Per 100 g | |||
| Calories | 601.3 Kcal (2518 kJ) | ||
| Calories from fat | 452.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 50.25g | 7% | |
|---|---|---|---|
| Cholesterol | 70.72mg | 2% | |
| Sodium | 48.99mg | 0% | |
| Potassium | 243.75mg | 0% | |
| Total Carbs | 33.1g | 1% | |
| Sugars | 30.49g | 11% | |
| Dietary Fiber | 1.26g | 0% | |
| Protein | 7.61g | 1% | |
| Vitamin C | 0.8mg | 0% | |
| Vitamin A | 0.3mg | 1% | |
| Iron | 0.5mg | 0% | |
| Calcium | 118.9mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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