Maple Fudge

• 1 can Sweetened, Condensed Milk
• 1 cup Brown Sugar
• 1-1/4 cup Butterscotch Chips
• 2 sticks Butter
• 2 teaspoons Maple Extract

1. Place all ingredients except the extract into a 2-quart microwave safe mixing bowl and microwave on high for a total of 10 minutes, pausing to stir every 2 minutes. Let cool slightly (usually about 5 to 8 minutes). Beat with a mixer for 3 minutes. Add maple extract and mix for another 2 minutes. Spread mixture into a buttered or parchment paper-lined 8 x 8-inch (or 9 x 9) square pan. Chill to set and cut into squares.
2. Here are my notes throughout creating this recipe:
3. Do beat that full 5 minutes (the 3 plus the 2 after the extract). It really does need the full 5 minutes to get it to the right consistency. When I try to rush it, it doesn't cut nice and smooth like fudge; it breaks and crumbles.
4. This mixture bubbles up quite a bit, so a 2 quart mixing bowl is needed or it will boil/bubble over. Also, the bowl and the mixture are VERY HOT so when you stir every 2 minutes, be very careful.
5. What it looks like as you stir every 2 minutes:
6. the first stir after 2 minutes in the microwave, it will look very greasy because the butter is melting and very few chips are melted. After the 4 and 6 minute marks, it almost look separated - the chips are melting and the butter is fully melted, but they don't look like they are going to come together. After 8 minutes, it starts coming together; the chips are fully melted but the edges still look greasy. Finally, at the 10 minute mark, it almost looks sticky like caramel. But beating it will create a smooth fudge consistency.

milk, brown sugar, butterscotch chips, butter, maple

Taken from tastykitchen.com/recipes/desserts/maple-fudge-2/ (may not work)