I made a double batch of Walnut and White Chocolate Fudge.
Most of the fudge got boxed up to send to family back east.
But I did keep out a few pieces for Moe and I.
Walnut and White Chocolate Fudge
1 cup white sugar
1 cup brown sugar
1 cup cream - heavy/whipping cream
1/2 cup of butter
pinch of salt
1/4 cup of Maple Syrup or white Corn Syrup
6 to 8 ounces Callebaut White Chocolate
2 teaspoons vanilla
Add the two sugars, butter, cream, syrup and salt into a sauce pan. Place 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 some cold water. You want it to form a soft ball. (about 235°F to 238°F on a candy thermometer) When it reaches soft ball stage, remove from the heat, and let rest for about 10 minutes.
After 10 minutes, add the vanilla and the white chocolate and stir until the white chocolate melts. You will notice the the fudge starts to thicken almost immediately. Stir another minute or two or until the fudge starts to lose its shine. Quickly add the walnuts and pour into a buttered dish. TIP: Toast the Walnuts.