Try this Maple Walnut Fudge Recipe recipe or contribute your own.
- Carbohydrate 14.3923791666667 g
- Cholesterol 50.0179166666667 mg
- Fat 26.2754628472222 g
- Fiber 0.371944454345438 g
- Protein 2.70791354166667 g
- Saturated Fat 14.7044106597222 g
- Serving Size 1 1 Serving (56g)
- Sodium 148.603263888889 mg
- Sugar 14.0204347123212 g
- Trans Fat 2.06944274305556 g
- Calories 296 calories
Step-by-step
- Line a baking pan with parchment paper. (8" square pan will yield thicker fudge. Use a larger pan for thinner fudge)
- Combine butter, evaporated milk, sugar and salt in a saucepan.
- Lightly toast the walnuts in a 350° oven for 6-8 minutes. Watch closely, don't burn.
- Set toasted walnuts aside.
- Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4½ to 5 minutes.
- Remove from heat.
- Stir in the marshmallows, morsels, nuts and maple flavoring and stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan.
- OPTIONAL: Place on half walnut in spaced rows according to how you plan to cut the fudge, so that each piece will have a walnut on top. Press the walnut half down into the fudge to set.
- Refrigerate until firm.
- Cut and enjoy!
A crystalline fracture gives way to a dense, yielding interior scented with warm maple and punctuated by the sharp crunch of toasted nuts. Confectionery bases relying on white chocolate morsels and miniature marshmallows depend entirely on precise agitation during the melting phase. Stirring vigorously for a full sixty seconds forces the suspended sugar crystals to distribute evenly, preventing a grainy mouthfeel. Toasting the walnuts at 350 degrees Fahrenheit for six to eight minutes activates their natural oils, creating a deeper contrast against the sweet dairy matrix. Lining the eight-inch square pan with parchment paper ensures clean extraction once chilled, though aluminum foil works equally well if greased lightly. Texture improves significantly on the second day as the emulsion stabilizes and moisture redistributes throughout the block. Storing the pieces in an airtight container with parchment sheets between layers prevents humidity absorption and extends shelf life at room temperature for up to five days. Refrigeration firms the structure further, but letting individual squares sit at ambient temperature for fifteen minutes before serving restores the intended creamy consistency.
