Meg's Allegany Maple Fudge from Small-Town Hearts

Okay, peeps, I'm tied up this weekend so I'm bringing you one of my all-time faves.

Yes, this is another shameless plug for a very nice book about chocolate, romance, small towns and life...

And how it all comes together with God's perfect timing!

So enjoy this recipe, featured in "Small-Town Hearts", available for e-readers....

This is a picture of SMALL-TOWN HEARTS
YOU CAN BUY IT FOR YOUR KINDLE
HERE!

And also as a print copy here at Christian Book Distributors:

Click this for "christianbook.com"

I love that Christian Books keeps my books in stock even a year after they've been released. This company is a true supporter of Christian fiction and I try to order from them any time I can!


Now, if you've got the book, you've got the recipe already. It's in the back, and it's wonderful. I'm not braggin'... I'm just sayin'!  ;) The book is really SWEET, too. Just FYI.

And my buddy and a great friend of Seekerville VINCE MOONEY makes this fudge... and loves it. He evern brought some to share when I was in Tulsa in October for Tina Radcliffe's and Mary Connealy's book signing.

HOW COOL IS THAT?????

But if you need a reminder of this fudge's excellence, this is it. Right here. Today. And a pictorial. Which they DID NOT ASK FOR IN THE BOOK.

And this recipe is easy.... Yummy.... Sweet.... and it's Maple, so it makes this Yank happy.

These are crucial things. But we know that, right?

So here's what you need:

And here's the recipe:

Meg’s Allegany Maple Fudge

2 cups packed dark brown sugar

¾ cup evaporated milk

1/3 cup real maple syrup (Meg prefers “dark amber” for richer flavor)

1 cup butter (do not, I repeat, do not use margarine. Really. Truly.)

2 cups powdered sugar

1 cup walnuts or pecans

½ teaspoon vanilla

Butter a 9 x 13” pan, then line the pan with heavy duty aluminum foil for ease in cutting.

Combine sugar, butter, milk and maple syrup in a medium saucepan. 

Bring to boil over medium heat. Reduce heat slightly and boil for 10 minutes, stirring constantly. Overcooking toughens the consistency of the fudge, so watch the clock or set a timer and don’t think you can walk away and do laundry or answer the phone, because my experience tells me that tiny duties inevitably stretch into elongated ones and so I often burn the first batch.

You’d think I’d learn after a while, wouldn’t you?

Remove from heat, add powdered sugar and vanilla. A teaspoon of maple flavoring may be added at this time, but isn’t really necessary.

Beat by hand (this is a pre-emptive strike against high calorie intake because this fudge is irresistible and any exercise you can get ahead of time keeps you ahead of the game.) or with hand mixer until thick and glossy. Mix in walnuts and pour into prepared pan. Refrigerate until set.

DO YOU SEE THIS???? JON IS INFILTRATING THE FUDGE WITH AN ACCOMPLICE...AND THEY'RE BOTH SMILING. WELL, OF COURSE THEY ARE!  ;)

To cut:  Slide foil out of greased pan, place on countertop or suitable cutting board and use sharp, thin-bladed knife or a fudge/brownie cutter. 

Store in airtight container.

This fudge freezes well, keeps in refrigerator well.