Creamy, rich, decadent. Three words to describe Indigenous entrepreneur Jolene Johnson’s famous white chocolate maple fudge recipe. Johnson’s company is Wabanaki Maple of Tobique First Nation in New Brunswick. They make naturally-refined, barrel-aged maple syrups that are garnering acclaim around the country.
This white chocolate maple fudge recipe features use of either their Traditional Maple Syrup or the Toasted Oak Maple Syrup. Simply melt the white chocolate with sweetened condensed milk, adding in the maple syrup when combined and smooth. Pour into a pan and optionally top with sprinkles or finely chopped walnuts. Once cooled at room temperature, slice, serve and enjoy!
What is the secret to perfect fudge?
The secret to making creamy and delicious perfect fudge every time is the cooling process. Simply let cool at room temperature for at least three hours, and it will be ready to serve. If you place your fudge in the fridge, it can cool too fast, resulting in crystallization and a grainy texture.
White Chocolate Maple Fudge
Ingredients
- 12 oz white chocolate chopped
- 14 oz sweetened condensed milk
- 2¾ tbsp Wabanaki Toasted Oak Maple Syrup or Wabanaki Maple Traditional Maple Syrup
- ¼ tsp sea salt
- sprinkles or finely chopped walnuts for toppings (optional)
Instructions
- Line an 8-inch square pan with parchment paper and grease thoroughly.
- In microwave-proof bowl, melt chocolate and sweetened condensed milk in microwave on high for 1 minute.
- Remove from microwave, stir, then heat for another minute. Remove from microwave and let sit for 3 minutes.
- Stir melted chocolate vigorously. If not fully melted, place back in microwave for 15 seconds. Stir until mixture is completely melted and smooth.
- Add maple syrup and salt slowly until combined and thick.
- Pour mixture into pan and add toppings (if using).
- Let sit at room temperature for at least 3 hours before serving.
