Ingredients
Scale
- ¾ cup (247g) maple syrup, reduced to 1/2 cup or a little less (about 140-150g)
- 1 ½ cups (297g) granulated sugar
- ¾ cup (161g) brown sugar
- ½ cup (113g) unsalted butter
- ⅔ cup (160g) evaporated milk
- 2 tbsp (40g) corn syrup
- 12 oz (340g) white chocolate chips
- 7 oz marshmallow creme
- ½ tsp salt
- 1 ½ cups (about 155g) whole walnuts, toasted
Instructions
- Preheat the oven to 350ºF. Spread the walnuts out on a rimmed baking sheet and toast them for 7 to 10 minutes, stirring occasionally until lightly browned.
- Line an 8×8 or 9×9 inch square pan with aluminum foil, allowing some overhang. Set aside.
- Heat the maple syrup in a small saucepan over medium heat. Bring to a boil, then reduce to a gentle boil for about 15 to 20 minutes, monitoring closely. Once it reduces to about ½ cup, set aside to cool.
- In a medium saucepan, combine granulated sugar, brown sugar, butter, evaporated milk, corn syrup, and the reduced maple syrup over medium heat. Stir until the sugar melts, then let it boil without stirring for 4 to 8 minutes until it reaches 236 to 238ºF.
- Remove the saucepan from heat and stir in white chocolate chips, marshmallow creme, and salt until smooth.
- Fold in 1 cup of toasted walnuts until evenly distributed in the fudge mixture.
- Pour the fudge into the prepared pan, and sprinkle the remaining ½ cup of walnuts on top.
- Allow the fudge to cool and set for about 6 to 8 hours before cutting into pieces.
Notes
For a richer flavor, use high-quality maple syrup.
Let the fudge set overnight for cleaner cuts when slicing.
You can skip toasting the walnuts if preferred.
Nutrition
- Serving Size: 1 piece
- Calories: 240
- Sugar: 30g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.