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.
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
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,
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
Simple storage- a 9x9 foil pan slides Perfectly into a 1 gallon ziploc bag.
See Also Beyond Your Fantasy Chocolate Fudge