Maple Walnut Fudge (Printable Recipe Here)
recipe slightly adapted from All You magazine, Sept.'12
1 cup light brown sugar
1(7.5 oz). jar Marshmallow Fluff
1 small can (5 oz.) evaporated milk
6 Tblsp. butter
1/2 tsp. salt
1 (11 oz.) pkg. White Chocolate Chips (I used Ghirardelli)
1 1/2 tsp. Maple flavoring
2 cups walnuts, coarsely chopped (don't skimp on these!)
Line an 8in. square pan with nonstick foil. (Or line with regular foil, lightly greased.) Have the foil extend over the edges of the pan, so that it's easy to lift out when the fudge is ready.
In a heavy saucepan, combine brown sugar, evaporated milk, marshmallow fluff, butter and salt. Bring to boil over medium heat, whisking frequently. (Don't just let it heat on the stove while you chop your walnuts. It will scorch. Don't ask me how I know this.) Boil for five minutes, whisking constantly, then remove from heat. Add the bag of white chocolate chips and stir until melted.
Stir in maple flavor and walnuts. Pour into prepared pan and smooth the top.
Refrigerate uncovered until set, about two hours.
Lift block of fudge out by the foil edges, and cut into chunks. Serve immediately or refrigerate in an airtight container between layers of waxed paper. Will keep a week in the refrigerator. (If it doesn't get eaten first!)