Maple Walnut Fudge

This fudge is so good! The recipe is from The Last Wonton food blog: http://thelastwonton.typepad.com/the-last-wonton/. The author of the recipe wrote that she stumbled upon this recipe last Christmas and has never found a better fudge recipe. I like her description of the fudge, "Creamy, velvety smooth sweetness interrupted only by the crunch of fresh-picked walnuts. (Oven toasted to intensify the crisp nuttiness)". 

1 cup sugar
1 cup brown sugar
1 cup whipping cream
1/2 cup butter
1/2 teaspoon sea or Kosher salt
1/4 cup pure maple syrup
1 1/2 cups chopped Callebaut or other good quality white chocolate
1 cup walnuts, roughly chopped and toasted
2 teaspoons vanilla

Start by roasting the walnuts for about 10 minutes at 325.

Add the two sugars, cream, butter, salt and maple syrup to large-ish pot over medium heat.  Stir while bringing to a boil.  Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into cold water.  You want it to form a soft ball.  Or use candy thermometer to 235F - 238F - soft ball stage.  When it reaches the soft ball stage remove from heat and let rest for 10 minutes. 

After 10-15 minutes add the white chocolate and vanilla and stir until chocolate melts.  You will notice the fudge start to thicken immediately.  Stir another couple of minutes until the fudge starts to lose it's shine.  Quickly add the walnuts and pour into a buttered double loaf pan or dish (loaf pan is nice for the dip dish fudge that you buy).  Let cool at room temperature.  Chill. 

Best served chilled.