Maple Walnut Fudge is a rich treat that brings warmth and comfort to any occasion. This delectable dessert, from NESTLÉ® TOLL HOUSE®, is perfect for those seeking the best maple fudge experience. Crafted with NESTLÉ® CARNATION® Evaporated Milk and NESTLÉ® TOLL HOUSE® Premier White Morsels, it offers a creamy and sweet bite that melts in your mouth. You’ll discover how to make Maple Walnut Fudge with ease when you follow this easy Maple Walnut Fudge recipe, which incorporates marshmallow creme for that extra velvety texture.
Ideal for holidays or winter gatherings, this Maple Walnut Fudge recipe elevates the traditional fudge with the wholesome taste of walnuts and the sweetness of maple, captured perfectly in this Maple Walnut Fudge recipe with sweetened condensed milk. If you’re looking for an easy maple fudge that delivers every time, look no further. Enjoy bringing joy to your celebrations with this delightful dessert.
Ingredients
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Directions
Step 1
Line 8-inch-square baking pan with foil.
Step 2
Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
Step 3
Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut into 48 squares with 1 nut half per square.
Ingredients
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Make It
Step 1
Line 8-inch-square baking pan with foil.
Step 2
Combine butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
Step 3
Stir in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut into 48 squares with 1 nut half per square.
Ingredients
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