Maple Walnut Fudge
Sweet and creamy. Reminiscent of the fudge sold on the boardwalk at the shore.
Yield
18 servingsPrep
5 minCook
15 minReady
3½ hrsLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
white chocolate chips
|
*
|
| 14 | ounces |
milk, sweetened condensed
fat free or regular |
|
| 1 | tablespoon |
butter
salted |
|
| 1 1/2 | teaspoons |
maple extract
|
* |
| ¾ | cup |
walnuts
broken into pieces, toasted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
white chocolate chips
|
*
|
| 404.6 | ml/g |
milk, sweetened condensed
fat free or regular |
|
| 15 | ml |
butter
salted |
|
| 7.5 | ml |
maple extract
|
* |
| 177 | ml |
walnuts
broken into pieces, toasted |
|
Directions
Line an 8-inch square baking pan with foil or parchment paper.
In a heavy medium saucepan over low heat, melt the white chocolate with the butter and sweetened condensed milk, stirring constantly.
Remove from heat and add the maple extract and walnut pieces; stir until well combined.
Pour evenly into prepared pan and refrigerate at least 2 hours.
Remove from pan by lifting out the entire piece of fudge with the foil or parchment. Peel off before cutting into squares.
Store fudge in an airtight container in the refrigerator.
