Fantasy (ish) Maple Nut Fudge 2.0

When I first came up with my maple nut fudge recipe, I thought it could use a little more “oomph” but I took it to my tester (my mom), who was a maple fudge fiend, and she told me to keep it exactly as is.  And you don’t argue with mom!   But this year as I was deciding on the treats to make for the holidays, I played around and came up with something I liked even more than my original Fantasy (ish) Maple Nut Fudge recipe.  It’s mostly the same ingredients but with a few tweaks.  If you like a mild vanilla/maple flavor, my original recipe is the one you should stick with.  But if you want a richer, mapley-er fudge, my new Fantasy (ish) Maple Nut Fudge 2.0 is the recipe you’ll want.

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I still wanted to use the old fantasy fudge basic recipe because in my opinion, you can’t go wrong with that recipe.  But one of the things I thought could improve from the original recipe is the color.  The white chocolate chips made it a very light color and I always think of maple fudge as more of a tan/beige color.  I wondered what would happen if I substituted some of the sugar with dark brown sugar.  Hmm…   And I always thought the original recipe could be a little stronger in the maple flavor so I went a little wild and more than doubled the amount of maple flavoring I put in the original recipe.

The results?  Fabulous!  It came out even better than I had hoped.  I only wish my mom was still here with us to share this new recipe with her.  I think she’d go crazy over it.  So here is my new Fantasy (ish) Maple Nut Fudge 2.0 recipe.  

Here’s what you’ll need:

• 3/4 cup butter
• 2 cups sugar
• 1 cup dark brown sugar
• 2/3 cup evaporated milk
• 3 tbsp maple extract
• 1/4 tsp salt
• 12 oz white chocolate chips
• 7 oz jar of Kraft Jet-Puffed Marshmallow Creme
• 12 oz chopped walnuts (optional)

Here’s what you’ll do:

• In a medium size pan, put a stick and a half of butter (3/4 cup) over a medium heat. 
• When it is melted, add the 2 cups of sugar, 1 cup of brown sugar, and 2/3 cup of evaporated milk. 
• Stir it all together and keep an eye on it, stirring periodically but not constantly. 
• When it starts a good rolling boil, set the timer for 5 minutes and stir constantly.
• Remove the pan from the burner (it is very hot!)
• Add the 3 tbsp of maple extract and 1/4 tsp of salt, and stir.
• Add the white chocolate chips and marshmallow crème.  Stir until it is all melted and smooth. 
• Add the nuts (optional) and stir to make sure all ingredients are incorporated. 
• Pour into a 9×13 pan.  You want to work fairly fast because the cooler it gets, the thicker it gets.  This fudge sets up fast!
• Refrigerate until completely cool.

Cutting into squares:

When I was cutting the fudge this year, I found a new way that worked great!  I left it in the pan and used my bench scrape. Of course if you don’t have a bench scrape, you don’t need to go out and buy one.  A knife works fine.  But you’ll find this little gadget throughout my recipes.  I use it all the time and love it!

I hope you like my new Fantasy (ish) Maple Nut Fudge 2.0 recipe.  And I hope you all have a wonderful New Year!

Happy tinkering,

Susan

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Fantasy (ish) Maple Nut Fudge 2.0

Ingredients

• 3/4 cup butter
• 2 cups sugar
• 1 cup dark brown sugar
• 2/3 cup evaporated milk
• 3 tbsp maple extract
• 1/4 tsp salt
• 12 oz white chocolate chips
• 7 oz Kraft Jet-Puffed Marshmallow Creme
• 12 oz chopped walnuts

Instructions

1. In a medium size pan, put a stick and a half of butter (3/4 cup) over a medium heat.

2. When it is melted, add the 2 cups of sugar, 1 cup of brown sugar, and 2/3 cup of evaporated milk.

3. Stir it all together and keep an eye on it, stirring periodically but not constantly.

4. When it starts a good rolling boil, set the timer for 5 minutes and stir constantly.

5. Remove the pan from the burner (it is very hot!).

6. Add the 3 tbsp of maple extract and 1/4 tsp of salt, and stir.

7. Add the white chocolate chips and marshmallow crème.  Stir until it is all melted and smooth.

8. Add the chopped nuts (optional) and stir until incorporated.

9. Pour into a 9×13 pan.  You want to work fairly fast because the cooler it gets, the thicker it gets.  This fudge sets up fast!

10. Refrigerate until completely cool.

11. Cut into squares. (I use my bench scrape)