Description
Twenty-five small pale maple-walnut fudge pieces.
Ingredients
Scale
- 1 cup Walnuts, roughly chopped
- 18 ounces Real white chocolate, finely chopped
- 14 ounces Sweetened condensed milk
- 2 tablespoons Pure maple syrup
- 1/2 teaspoon Maple extract
- 1/8 teaspoon Fine salt
Instructions
- Line an 8-inch square pan with parchment overhang. Toast 1 cup chopped walnuts in a dry skillet over medium-low heat about 4–5 minutes, stirring; move to a cool plate. Do not add hot nuts to fudge.
- Combine 18 oz chopped real white chocolate with one 14-oz can sweetened condensed milk in a heavy saucepan over very low heat. Stir continuously just until smooth, approximately 5–8 minutes. Remove from heat immediately; overheating can turn white chocolate grainy.
- Stir in 2 tbsp pure maple syrup, 1/2 tsp maple extract and 1/8 tsp salt. Fold in cooled walnuts. Scrape into the lined pan, level gently and refrigerate about 2 1/2 hours until firm enough to cut cleanly.
- Lift the slab by parchment and cut a five-by-five grid for 25 small pieces. Keep chilled in a covered container during the initial trial; record how the chosen chocolate and maple syrup affect the set and flavor.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 150 minutes, included in the total.
Untested estimate: walnuts toast up to five minutes while chocolate melts, mixture cooks up to eight minutes; chill 2 1/2 hours until cuttable. Preheat excluded.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 150 minutes
- Cook Time: 8 minutes
- Category: Desserts
Nutrition
- Serving Size: One roughly 1.6-inch piece