Sort ingredients
seranine
QR Code
Listen
Pdf
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.