Wednesday, December 11, 2013

The Candy Man Can!

White Chocolate Maple Fudge
Holiday baking season is upon us! After weeks, the Fall term is winding down and I get some time in the kitchen to create sweet treats for my friends and co-workers. Although I don't have a huge sweet tooth, I happen to know a lot of people that do and welcome a plate of eggnog cookies, New Orleans Pralines, or (always a favorite) fudge! This time around I did three versions of this tasty holiday treat: a regular chocolate, a chocolate peppermint, and then a batch using two beloved winter-time ingredients - maple and walnuts! This is extremely sweet and not for the faint of heart. Also, make sure you have a candy thermometer to make sure it comes out smooth and creamy and not a grainy mess! 

- 2 c. white sugar
- 1 c. brown sugar
- 1 1/2 sticks unsalted butter (plus about 1 Tbsp. for greasing pan)
- 1 jar marshmallow fluff
- 2 c. white chocolate chips
- 2 tsp. maple extract
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 1 c. chopped walnuts

Line a 9x9" baking dish with heavy-duty foil and butter thoroughly with about 1 Tbsp. softened butter. Set aside.

Heat butter and sugars over medium heat in a heavy-bottomed medium-sized pot. (Clip a candy thermometer to edge of pot to keep track of temperature.) Stir mixture constantly until the butter is melted and the sugar becomes smooth. The mixture will come to a soft boil, when the thermometer reaches 238˚F remove from heat.

Pour fluff, extracts, nuts, salt, and chocolate chips into the butter and sugar mixture and stir with a wooden spoon until everything is melted and well combined.

Working quickly, before mixture cools too much and begins to set, pour into prepared pan and spread evenly with wooden spoon.

Allow fudge to set for at least four hours before cutting. Store in an airtight container in the refrigerator. Cut it up! Share with friends! Yum!

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