Maple Walnut Fudge

  1. 2 cups Granulated Sugar
  2. 3/4 cup Heavy Cream
  3. 3/4 cup Unsalted Butter
  4. pinch of Salt
  5. 7 ounces Marshmallow Cream
  6. 11 ounces White Chocolate Chips
  7. 2 teaspoons Maple Extract
  8. 3/4 cup Walnuts, Chopped


  1. 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).
  2. 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.
  3. Blend mixture for about 1-2 minutes until smooth (and white chocolate is melted). Fold in chopped walnuts.
  4. 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. 

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