Maple Walnut Fudge |Cooking With Amanda

I've been doing this homemade candy contributor gig for over a year now! Hopefully you have all enjoyed some of my delicious creations, like banana split fudge and malt ball fudge. Creating candy recipes is one of my favorite things to do, and FUDGE is by far my most favorite of all. There are so many variations you can make and enjoy!

However, in the three years I have been a food blogger, my most requested recipe is maple walnut fudge.

Which totally makes sense. When I go on vacation, we always make a point to stop in every fudge shop to try samples. I also like to see what flavors they offer to get ideas for the website! And duh, FREE samples, I did mention that, right?

In every shop there are some unique ideas, as well as a few constant favorites. Peanut butter fudge is always there. And so is maple walnut fudge.

If every fudge shop carries this flavor, why have I waited so long? I love maple and walnut together! And of course I love fudge! Well, now I've solved the first world problems and have a delicious, soft, maple walnut fudge for you to make at home. Perfect for holiday dessert trays or teacher gifts! This fudge will make you look like a rock star and will be one of the first things to go at any get together!

And, like most fudge recipes, it's not JUST for holidays. Why we all think fudge can only be made at Christmas is silly. It's like saying carrot cake can be only made at Easter (you don't all believe that right?). I mean, I remember people saying you can't wear white shoes after Labor Day, and that's not true anymore.

So go make a quick batch of this fudge. Break the rules. Eat it all yourself. I won't tell a soul!

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Maple Walnut Fudge Recipe

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Ingredients

2 cups granulated sugar
3/4 cup heavy cream
3/4 cup unsalted butter
pinch of salt
7 ounces marshmallow cream
11 ounces white chocolate chips
2 teaspoons maple extract
3/4 cup walnuts, chopped

Directions

In a large mixing bowl, combine marshmallow cream, white chocolate morsels and maple extract. Set aside. (I put this in my electric mixing bowl with whisk attachment).
In a large saucepan, combine sugar, heavy cream, butter and salt. Heat over medium high heat and bring to a boil, stirring constantly. Once boiling (a good rolling boil), continue boiling over medium high heat for 5 minutes (still stirring). After 5 minutes, remove from heat and pour over the marshmallow cream, white chocolate morsels and maple extract.
Blend mixture for about 1-2 minutes until smooth (and white chocolate is melted). Fold in chopped walnuts.
Pour into a parchment paper lined 8inch baking dish. Refrigerate 4 hours or overnight. Cut into bite sized pieces and store in an airtight container in the refrigerator for up to two weeks. ENJOY.

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