I want to take a moment to say thank you to my wonderful readers who have absolutely made my Christmas Eve by sending me photos of the goodies they baked using recipes from The Rose Table. I am thrilled and honored to be part of your Christmas festivities. Seeing your posts has really been the best Christmas present! I feel like I’m there celebrating with you, enjoying a glass of Glühwein like we’re old friends. I decided to take a minute to post one more simple fudge recipe in case anyone has white chocolate chips and walnuts in their pantry and wants one more treat to set out for Santa tonight.
Maple walnut is my dad’s favorite ice cream flavor and I wanted to emulate that in this fudge recipe. One bite of this fudge and I’m transported back to Cow’s in Canada, lapping up their incredible maple walnut ice cream. I’ve always thought maple is a severely underrated fall flavor. Pumpkin gets all the glory! This fudge is a nice contrast to my German Chocolate Fudge and Dark Chocolate Peppermint Fudge and is just as easy to make.
Easy Maple Walnut Fudge
3 cups white chocolate chips
1 14 oz can sweetened condensed milk
1 tsp maple extract
1-1/4 cups chopped walnuts
Pinch maple sea salt*
- Spray an 8×8″ pan with nonstick spray.
- In a saucepan over low heat, melt white chocolate chips and sweetened condensed milk.
- Remove from heat. Stir in maple extract and 1 cup of walnuts.
- Spread evenly in prepared pan. Sprinkle with walnuts and a pinch of maple sea salt and gently press into fudge.
- Refrigerate for at least two hours. Cut into desired size and enjoy!
*Substitute sea salt if you don’t have maple sea salt.
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Merry Christmas,
The Rose Table
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