14 cup (112 stick / 57 g) Challenge butter 23 cup (168 g) evaporated milk 1 12 cup (300 g) granulated sugar 1 cup (200 g) light brown sugar, packed 2 teaspoons kosher salt, divided 1 teaspoon vegetable oil 34 cup (88 g) chopped walnuts
7 oz. (1 jar) marshmallow creme 2 tbsp. maple extract

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Instructions
Using parchment paper, line an 8-inch baking dish. Place aside.
Melt the butter in a large saucepan over low heat. Combine both evaporated milks, both sugars, and 1 teaspoon salt in a mixing bowl. Stir until everything is mixed.
Increase the heat to medium and bring the mixture to a boil. Once it has to a boil, do not stir. Continue to cook until the mixture reaches 234°F-237°F on a candy thermometer.
Remove from the flame and set aside to cool until the candy thermometer registers 110°F. Do not stir one more.
Toast the walnuts and soften the white chocolate when the combination reaches about 110°F. Place aside.
Heat the oil, walnuts, and 1 teaspoon salt in a small skillet over medium heat. Cook, stirring regularly, for 3-5 minutes, or until aromatic. Take the pan off the heat.
Heat the chocolate in a microwave-safe bowl in 15-second increments until smooth and creamy.
Add the melted white chocolate, marshmallow crème, maple extract, and 12 cup of the toasted walnuts once the mixture reaches 110°F.
Pour into the prepared baking dish and sprinkle with the remaining roasted walnuts.
Allow the fudge to cool in the pan for at least 2-3 hours at room temperature, or until firm. Remove off the pan using the parchment paper. Slice and serve.