Maple Walnut Fudge

Maple Walnut Fudge

Course: Dessert
Keyword: Fudge
Author: Submitted by Beverly Bence of Schellsburg


  • 1 cup firmly packed, light brown sugar
  • 1 7.5oz jar marshmallow fluff
  • 1 5oz can evaporated milk
  • 6 tablespoon unsalted butter
  • 1/2 teaspoon salt
  • 1 11 oz bag white chocolate chips
  • 2 cups walnuts, coarsely chopped
  • 1 teaspoon maple extract


  • Line and 8-inch square baking pan with foil, leaving at least a 1-inch overhang on all sides. Mist with cooking spray. Combine brown sugar, marshmallow fluff, evaporated milk, butter and salt in a heavy saucepan. Cook over medium heat, whisking often, until it comes to a boil. Let it boil for 5 minutes, shirting consistently to prevent scorching. Remove pan from heat; stir in white chocolate chips until fully melted and mixture is smooth. Stir in walnuts and maple extract. Quickly pour into baking pan and smooth top. Refrigerate uncovered until firm, (about 2 hours).
  • Using foil handles, lift fudge from pan and place on cutting board. Remove foil. Cut fudge into 24 pieces, wiping off knife between cuts. Serve immediately, or store in an airtight container in refrigerator between layers of wax paper for up to 1 week or freeze. Yields 24 pieces.

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