Ingredients
- 3 cups white chocolate chips, Ghirardelli brand
- 14 ounces sweetened condensed milk
- 4 tablespoons salted butter, cold and cut into cubes
- ¾ teaspoon maple extract
- 1½ cups roughly chopped walnuts, divided into 1 cup and ½ cup
Instructions
- Line an 8×8-inch baking dish with aluminum foil, being sure to allow a little extra to hang over the sides. Set aside.
- In a medium saucepan, on low heat, melt the white chocolate chips, sweetened condensed milk, and butter. Be sure to stir constantly to avoid burning the white chocolate chips. This should take about 5-6 minutes.
- Once the mixture is smooth and fully melted, remove it from the heat and stir in the maple extract and 1 cup of the chopped walnuts.
- Working quickly, spread the fudge mixture into an even layer in the prepared pan.
- Top the maple walnut fudge with the remaining ½ cup of chopped walnuts. Gently press the chopped walnuts into the fudge using your fingers tips. This helps them to stick to the fudge when slicing.
- Allow the fudge to cool on the counter before placing it in the refrigerator to fully set up and chill.
- Once ready, gently lift the fudge from the pan (using the overhanging aluminum foil as a handle) and slice it into 1×1 inch pieces.
Notes
- To get the most accurate 1×1 inch-sized pieces, you will need to use a straight-sided 8×8 square pan.
- You can lightly toast your walnuts in a dry skillet on medium heat for 3 to 4 minutes. Allow them to cool completely before adding them to your fudge mixture.
- Maple extract is very concentrated. Be careful not to add too much, or it will be too overpowering.
- You can score a grid pattern on top of the fudge before refrigerating to help cut clean slices.
