Maple Walnut Fudge

[The Quacker Factory]

#150173

Maple Walnut Fudge Recipe

Ingredients

• ¼ cup (½ stick / 57 g) Challenge butter
•⅔ cup (168 g) evaporated milk
•1 ½ cups (300 g) granulated sugar
•1 cup (200 g) light brown sugar, packed
•2 teaspoons kosher salt, divided
•1 teaspoon vegetable oil
•¾ cup (88 g) chopped walnuts
•12 ounces white chocolate chunks, roughly chopped (about 2 cups)
•7 ounces (1 jar) marshmallow creme
•2 tablespoons maple extract

Directions

• Line an 8×8-inch baking dish with parchment paper. Set aside.
• In a large saucepan, over low heat, melt the butter. Add both evaporated milk, both sugars, and 1 teaspoon salt. Stir until combined.
• Increase heat to medium and bring mixture to a rolling boil. Do not stir once it has reached a boil. Leave on heat until the mixture registers 234°F-237°F on a candy thermometer.
• Remove from heat and let cool until the candy thermometer reads 110°F. Again, do not stir.
• When the mixture is close to 110°F, toast the walnuts and soften the white chocolate. Set aside.
• In a small skillet over medium heat, add the oil, chopped walnuts, and 1 teaspoon of salt. Cook for 3-5 minutes, stirring frequently, until fragrant. Remove from heat.
• In a microwave-safe bowl, heat the chocolate in 15-second intervals until smooth and creamy.
• Once the mixture reaches 110°F, add the melted white chocolate, marshmallow creme, maple extract, and ½ cup of the toasted walnuts.
• Pour into the lined pan and top with the remaining toasted walnuts.
• Let fudge cool in the pan a minimum of 2-3 hours at room temperature, or until firm. Lift out of the pan with parchment paper. Cut and serve.

(This recipe was acquired from iambaker.net)

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