Ingredients
The following ingredients have 4 Servings
- ¼ cup (½ stick / 57 g) Challenge butter
- ⅔ cup (168 g) evaporated milk
- 1 ½ cups (300 g) granulated sugar
- 1 cup (200 g) light brown sugar, (packed)
- 2 teaspoons kosher salt, (divided)
- 1 teaspoon vegetable oil
- ¾ cup (88 g) chopped walnuts
- 12 ounces white chocolate chunks, (roughly chopped (about 2 cups))
- 7 ounces (1 jar) marshmallow creme
- 2 tablespoons maple extract
Instruction
- Line an 8x8-inch baking dish with parchment paper. Set aside.
- In a large saucepan, over low heat, melt the butter. Add both evaporated milk, both sugars, and 1 teaspoon salt. Stir until combined.
- Increase heat to medium and bring mixture to a rolling boil. Do not stir once it has reached a boil. Leave on heat until the mixture registers 234°F-237°F on a candy thermometer.
- Remove from heat and let cool until the candy thermometer reads 110°F. Again, do not stir.
- When the mixture is close to 110°F, toast the walnuts and soften the white chocolate. Set aside.
- In a small skillet over medium heat, add the oil, chopped walnuts, and 1 teaspoon of salt. Cook for 3-5 minutes, stirring frequently, until fragrant. Remove from heat.
- In a microwave-safe bowl, heat the chocolate in 15-second intervals until smooth and creamy.
- Once the mixture reaches 110°F, add the melted white chocolate, marshmallow creme, maple extract, and ½ cup of the toasted walnuts.
- Pour into the lined pan and top with the remaining toasted walnuts.
- Let fudge cool in the pan a minimum of 2-3 hours at room temperature, or until firm. Lift out of the pan with parchment paper. Cut and serve.
