Maple Walnut Fudge2023-06-14T11:59:03-04:00

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    • The Quacker Factory
      Post count: 326

      Maple Walnut Fudge Recipe


      • 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


      • 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

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