Who makes the best Maple Walnut Fudge? You do! Get out the white chocolate and milk and prepare to stake your claim.
What You Need
Original recipe yields 30 servings
1-1/2 cups PLANTERS Walnuts, divided
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1-1/4 cups milk
3 cups sugar
2 Tbsp. light corn syrup
1/4 cup butter, softened
1 tsp. maple extract
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Let's Make It
Chop 1/2 cup nuts, set aside remaining whole nuts for garnish. Line 9-inch square pan with foil or parchment, with ends of foil extending over sides; spray with cooking spray.
Cook chocolate and milk in large heavy saucepan on low heat 3 to 5 min. or until chocolate melts, stirring frequently. Add sugar and corn syrup; stir until blended. Bring to boil on medium heat, stirring constantly. Cook on medium heat until mixture reaches 234ºF on candy thermometer, stirring occasionally.
Place butter in large bowl; slowly add hot chocolate mixture. Add extract, beating with mixer until blended. Add chopped nuts, continue beating until fudge loses its gloss and thickens. Pour into prepared pan; smooth top. Cool 2 hours. Use foil handles to remove fudge from pan.
Cut fudge into 30 pieces; garnish each piece with whole nut.
Substitute PLANTERS Pecans for the walnuts.
How to Test for Doneness
This needs to cook to 234ºF or the soft-ball stage. If you do not have a candy thermometer, use this test for doneness: Drop a small amount of the candy mixture into very cold water. If mixture forms a soft ball that flattens when removed from the water, then the candy mixture is fully cooked.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.