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Maple Walnut Fudge

Maple Walnut Fudge is a creamy fudge with just the right amount of maple flavor and nutty crunch from toasted walnuts.

Course Dessert
Cuisine American
Keyword Maple Walnut Fudge
Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 2 hours
Total Time 2 hours 20 minutes
Servings 36
Calories 180 kcal
Author Amanda Rettke--iambaker.net

Ingredients

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

Instructions

  1. Line an 8x8-inch baking dish with parchment paper. Set aside.

  2. In a large saucepan, over low heat, melt the butter. Add both evaporated milk, both sugars, and 1 teaspoon salt. Stir until combined.

  3. 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.

  4. Remove from heat and let cool until the candy thermometer reads 110°F. Again, do not stir.

  5. When the mixture is close to 110°F, toast the walnuts and soften the white chocolate. Set aside.

  6. 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.

  7. In a microwave-safe bowl, heat the chocolate in 15-second intervals until smooth and creamy.

  8. Once the mixture reaches 110°F, add the melted white chocolate, marshmallow fluff, maple extract, and 1/2 cup of the toasted walnuts.

  9. Pour into the lined pan and top with the remaining toasted walnuts.

  10. 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.