How to make Maple Walnut Fudge
– Maple Walnut Fudge is a creamy fudge with just the right amount of maple flavor and nutty crunch from toasted walnuts.
– ¼ cup (1/2 stick or 57g) Challenge butter
– ⅔ 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
– 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 fluff, maple extract, and 1/2 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.