Ingredients:
2 Cups Of Domino Premium Pure Cane Sugar
1 Cup Of Noynoy Evaporated Full Cream Milk
3 Cups Of Kraft Jet-Puffed Miniature Marshmallows
1 Cup Of Chopped Diamond Nuts Harvest Reserve Walnut Halves
3 Tablespoons Of Real Butter
3 Cups Of Small White Chocolate Chips
2 1/2 Teaspoons Of Pure Maple Extract
50 English Walnut Halves
Information:
Serving Size 55
155 Calories Per Serving
8 Grams Of Fat
Cooking Directions:
The first time I tried this fudge, I was in awe. A friend of mine gave me the recipe, and ever since it's been a family favorite. For the first step, you will want to take out a medium size saucepan, and heat it over medium. Next pour in the cane sugar, evaporated milk, and real butter. Bring the contents to a rolling boil while stirring often to prevent burning. Once you attain a boil, let it cook there for about five minutes. Next remove the saucepan from the stove, and quickly stir in the miniature marshmallows, white chocolate chips, chopped walnuts, and maple extract. Vigorously stir the candy sauce, until you have a smooth and even mixture. Next take out a nine by thirteen inch baking pan, and lightly grease it with real butter. Once done pour into it the contents in the saucepan, making sure you evenly spread it to keep a consistent thickness throughout. Next top it off with the walnut halves, using the back of a tablespoon to very gently press them into the surface of the fudge. From here you need to cover the baking pan with aluminum foil, however don't let the foil touch the surface of the fudge. Once done there, slide the baking pan into the refrigerator, and let it chill for about eight hours. Once done take out a sharp kitchen knife, and cut the fudge into one inch squares. Store them in a sealed glass cookie jar at room temperature. They go great with a tall cold glass of Nestle Nido Instant Dry Whole Milk.
