Amusingly enough, fudge was originally created when a cook accidentally cooked the candy too long. You'll notice via the photos that I pre-measured all the ingredients. You absolutely cannot stop mid-recipe to take the time to measure, so have everything ready.
3 c. sugar
3/4 c. Margarine (blue bonnet or Imperial) Do NOT use Real Butter or "heart smart" blends
2/3 c. Evaporated Milk
1 1/2 tsp Maple Extract
1 (7oz) Jar Marshmallow CREME (not Fluff!)
1 (12oz) pkg Nestles White Chocolate Chips
1 c. coarsely chopped walnuts
1 - 9"x9" foil pan, lightly Buttered. (slip a sandwich baggie over your hand, dip in some soft butter and wipe the pan with it). Seriously, that's it.
In a medium saucepan combine margarine, evaporated milk and sugar over medium heat. I generally use (5) on my gas stove, stirring constantly.
Bring it to a rolling boil and boil it for EXACTLY 5 minutes, stirring constantly (A rolling boil is a boil that doesn't go away when you're stirring!)
Immediately remove from the heat and add the white chocolate chips, the entire jar of marshmallow Cream, stirring constantly until smooth and fully incorporated, add the maple extract and nuts. Pour into a 9'x9" buttered foil pan.
Set on a cooling rack and leave it alone until cool (at least 2 hours).
This makes 3 pounds of tastebud tantalizing Maple Walnut Fudge.
Tips you might not know:
NEVER Cook fudge when it's raining outside, the humidity will ruin it.
Fudge stays smooth & creamy if you don't cut it until you're ready to serve it. If giving it for gifts, consider leaving it in larger squares and letting the recipient cut it up.
Simple storage- a 9x9 foil pan slides Perfectly into a 1 gallon ziploc bag.
See Also Beyond Your Fantasy Chocolate Fudge