Creamy, velvety smooth sweetness interrupted only by the crunch of fresh-picked, oven toasted walnuts. After lots of delicious trial and errior, kitchen playtime and in the end, divine inspiration from Thibeault's Table food blog, I do dare believe this is indeed a recipe for fudge nirvana. And pouring it into a double loaf pan rather than a square or oblong pan, you get 'deep fudge', and there's something profoundly luscious about deep fudge. —TheLastWonton
1 double loaf pan of deep fudge
dark brown sugar
sea or Kosher salt
pure maple syrup
1 1/2 cups
chopped Callebaut or other good quality white chocolate
walnuts, toasted and roughly chopped
bourbon or brandy or 2 teaspoons pure vanilla extract
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. Let cool at room temperature. Chill.