Maple Fudge

Combine butter, brown sugar, castor sugar, and evaporated milk in a heavy-bottomed saucepan over medium heat, stirring occasionally until the sugar dissolves completely.

Bring the mixture to a boil, then reduce heat to medium-low and let it simmer, stirring frequently to prevent sticking and burning.

Test the fudge by dropping a small amount into cold water; it should form a soft ball when rolled between fingers—this indicates soft-ball stage (approximately 235–240°F or 113–116°C).

Remove the pan from heat and stir in the maple extract until fully incorporated.

Add the nuts and stir vigorously until the mixture begins to thicken and lose its glossy appearance, approximately 2–3 minutes.

Pour the fudge quickly onto a buttered 8×8-inch pan or marble slab, spreading it evenly with a spatula before it hardens completely.

Allow the fudge to cool at room temperature for 30 minutes until it is firm enough to cut cleanly.

Cut into small squares using a greased knife and store in an airtight container.