November may be over soon, but that doesn’t mean that holiday treats are taking a back seat. Next up is December… which is loaded with epic holiday food – especially desserts.
I don’t prepare any big holiday dinners in December like I do for Thanksgiving, but I DO make a TON of Christmas cookies, cakes, bars, and fudge.
This is one of my favorite fudge recipes – it’s quick, simple, and blends fall flavors with winter flavors beautifully. This is always a big hit with my family, and its sure to be one with yours, too.
MAPLE WALNUT RUM FUDGE
WHAT YOU NEED:
3 cups of white chocolate chips
1 can (14 oz.) of sweetened condensed milk
1/2 stick of salted butter, cut into pieces
1/3 cup of maple syrup
1 tsp. of rum extract
2 tsp. of maple extract
1 cup of chopped walnuts
nonstick cooking spray
WHAT TO DO:
- Line an 8″x8″ baking pan with tinfoil and spray with nonstick cooking spray. Set aside.
- In a large saucepan, melt the white chocolate, butter, and sweetened condensed milk over low heat. Continuously stir until mixture is very smooth.
- Turn off the heat. Quickly stir in the maple syrup and both extracts, making sure it becomes well blended.
- Fold in the chopped walnuts, and transfer the fudge batter to the 8″x8″ pan.
- Transfer the pan to the refrigerator and chill for 3-4 hours or until fudge is completely solid. 6. Lift the tinfoil out of the pan, and peel it from the fudge. Cut into bars and enjoy!
The fudge can be stored in the fridge for up to one week, as long as you keep it covered.