Made this today. Tastes great but like the other lady said this did not set, used a candy thermometer also. Too bad a lot of work for nothing, so sad.

A rainy day makes the fudge not come out to play.

This is a five star recipe, provided a few methods are strictly observed:
Grease with butter your cooking pot, avoid over-stirring and once mixture has reached softball stage, do not stir, rest to 110°F (very important not to stir when cooling as sugar crystals may reform!). Then beat vigorously til the fudge is thickened and opaque. Mix in nuts and quickly turn into an 8x8-inch pan. Irresistible!

Used 2 cups lite brown sugar (packed) and 2 cups granulated. Used canned evaporated milk. Technique of slowly heating to dissolve sugars and then bring to boil & boiling for about 20 minutes to 234-236°F. I also used whipping technique after mix cooled to 160°F by beating with a paddle attachment in the stand mixer and then adding walnuts. These variations and clarifications will help those who try this recipe to make a fudge that for me was reminiscent of my French/Canadian grandmothers!

I made 3 batches of fudge today -- 2 turned out wonderful -- this one was goopy and never hardened just as the first comment said. I payed extra attention to this batch and it definitely reached 234 -- smelled great, but not edible!

Thank you for sharing this recipe. As a maple flavor lover, I was searching for a good recipe. I found it here. The only thing wrong with it is, it's too addicting!

This did not turn out at all, mine is ruined, and I follwed the recipe exactly, it is just a bunch of goo, and it has been sitting for like 6 hours.

Hi April,

Sorry you had a failure with the fudge. Have you made fudge before? In candy and fudge making, if you're just starting out, it would be really helpful for you to use a candy thermometer. This recipe specifies that you boil the mixture until it "spins a thread". That means that you should boil it until a thread is created when you lift a spoon from the mixture, or until it reaches 230-234°F on a candy thermometer. If you don't boil it to the right temperature, unfortunately, the mixture will never set up. Use the unset mixture as an ice cream topping!

Hope this helps,

-- CM