Equipment Needed
- An 8×8 inch baking pan
- Parchment paper
- Medium-sized, heavy-bottomed saucepan
- Rubber spatula
- Small skillet for toasting nuts
- Cutting board and knife
Step-by-Step Instructions
First, let’s prepare for perfect, easy slices later. I always line my 8×8 inch pan with parchment paper, leaving generous overhangs on two sides to create a sling. This is my non-negotiable first step—trying to dig fudge out of a bare pan is a crumbly, frustrating mess. Now, let’s toast the walnuts. I place them in a dry skillet over medium-low heat, stirring frequently for about 5-7 minutes until they’re fragrant and lightly golden. I let them cool completely on the cutting board before giving them a rough chop. This toasting step makes a huge difference, bringing out their oils and deepening their flavor.
Now, for the fudge base. In your heavy-bottomed saucepan, combine the white chocolate chips, the entire can of sweetened condensed milk, and the butter. Place this over the lowest heat setting your stove offers. Patience is key here. I stand by the stove with my spatula, stirring almost constantly and scraping the bottom and corners thoroughly. White chocolate is delicate and will seize into a grainy mess if it gets too hot. You’re waiting for it to melt into a completely smooth, glossy, and thick pool. When it’s velvety and lump-free, I immediately remove it from the heat.
This is where we build that incredible maple flavor. Off the heat, I vigorously stir in the pure maple syrup, the vanilla extract, the optional maple extract, and that pinch of fine sea salt. Don’t skip the salt—it’s crucial for balancing the sweetness and making the maple taste complex, not cloying. I’ve tried this step both ways, and trust me, this one works better. The mixture will be beautifully glossy and fragrant. Now, I fold in about ¾ of the cooled, chopped toasted walnuts, reserving the rest for the top.(See the next page below to continue…)