Fudge making is a delicate business, requiring a precise balance of ingredients, time, and temperature. I’ve made fudge the shortcut way, using marshmallow creme or baking chips. While it certainly yields a delicious treat, there’s a big textural difference between real fudge – the kind made from sugar,butter, milk, and extracts, all cooked to a perfect temperature – and the kind made with marshmallow creme and/or baking chips.
This recipe, adapted from one by Eagle Brand sweetened condensed milk, yields what I’d called candy, but not exactly fudge. It’s smooth and tasty, and I certainly liked it, but it doesn’t have the texture I want in fudge. My only solution to this problem is to try, perhaps sometime soon, to make maple walnut fudge the old-fashioned, clip-a-candy-thermometer-to-a-heavy-saucepan way. Stay tuned!
- 4 tablespoons butter, cut into small cubes
- 3 cups white baking chips
- 14 ounce can sweetened condensed milk
- 3 teaspoons maple extract
- 1 1/2 cups chopped walnuts, divided
Line an 8 x 8 baking pan with foil.
In a medium, microwave-safe bowl, combine butter, baking chips, and sweetened condensed milk. Microwave in 2-minute intervals, stirring about every 30-60 seconds, until melted and completely smooth; it took me about 5 1/2 minutes.
Remove from microwave and add maple extract, stirring to completely combine. Add half of the walnuts and stir to combine, then pour into prepared pan. Sprinkle with remaining walnuts.
Chill until set, about 2 hours. Cut into squares and store in the refrigerator; bring to room temperature before serving.
Makes 24 medium-sized pieces of fudge; pieces can be cut smaller though, as this is a rich treat.