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White Chocolate Fudge (Maple)

whitechocolatemaplefudge2Wabanaki Maple’s fudge-inspired white chocolate dessert makes for an indulgent treat. Indigenous entrepreneur Jolene Johnson is making waves in the world of maple syrup. Her company, Wabanaki Maple of Tobique First Nation in New Brunswick, makes naturally-refined, barrel-aged maple syrups that are garnering acclaim around the country. You can use either the Traditional Maple Syrup or the Toasted Oak Maple Syrup in this recipe for Johnson’s famous fudge-inspired white chocolate dessert.

12 oz white chocolate, chopped (340 g)
1 (14 oz) can sweetened condensed milk
2¾ Tbsp. Wabanaki maple syrup
¼ tsp. sea salt

Garnish:
sprinkles
finely chopped walnuts

Line an 8x8" or 9x9" square baking pan with parchment paper or foil to create a sling for easy removal. Butter or spray the foil with cooking spray, if using foil.

In a double boiler with a medium-sized bowl, combine the chocolate and sweetened condensed milk. Stir continuously until the chocolate is melted. Remove from the heat.

Add the maple syrup and salt slowly until combined and thick.

Pour mixture into prepared pan and add toppings (if using).

Let sit at room temperature for at least 3 hours before serving.

Makes 32 squares.

Cook's Notes:

  • If you don’t have a double boiler, it is very easy to make one. Just add a bit of water to a sauce pan and place a heat resistant bowl on top so it is resting on the edges of the pan, but not touching the water. Heat water on low. Put chopped chocolate or chocolate chips in the bowl, stir often and watch it melt. Remove bowl from the heat once the chocolate is melted to prevent burning.
  • You will see the best results with higher end chocolate like Godiva and Ghirardelli, but this absolutely can be made with other brands.
  • This recipe works best with full-fat Eagle brand sweetened condensed milk. I’ve tried this with other brands and always get the best results with Eagle.
  • Double check that you are buying sweetened condensed milk and not evaporated milk.
  • I recommend using a full-fat sweetened condensed milk to help the fudge set properly as light versions will result in a softer fudge that may not set properly.
  • To Store: Keep in an airtight container in the fridge and enjoy within two weeks.
  • To Freeze: Wrap fudge in waxed paper, then in foil. Place in freezer containers and freeze for up to 3 months. To use, bring wrapped fudge to room temperature.