Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1
  • 2 Ratings
Recipe by MyRecipes October 2012

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Credit: Monica Buck; Styling: Gerri Williams

Recipe Summary

prep:
10 mins
cook:
15 mins
chill:
2 hrs
total:
2 hrs 25 mins
Yield:
24 pieces (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8-inch square baking pan with foil, leaving at least a 1-inch overhang on all sides. Mist with cooking spray.

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  • 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, stirring constantly 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 waxed paper for up to 1 week.

Nutrition Facts

223 calories; fat 13g; saturated fat 6g; protein 2g; carbohydrates 26g; fiber 1g; cholesterol 10mg; sodium 76mg.
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