Sheri Wilson

Maple Walnut Fudge

 Line a square baking tin with parchment paper and spray lightly with vegetable cooking oil.

 Place the butter, condensed milk, brown sugar, and maple syrup into a medium saucepan and set over low heat.

 Stir until melted, then increase the heat to medium. Be sure to continue stirring as the mixture cooks to prevent it from burning.

 Continue stirring until the mixture reaches 112C, or the soft ball stage and has thickened in consistency.

 Remove from the heat and stir in the chopped walnuts and the rum extract. Don’t forget to save a few walnuts to add on top for garnish.

 Pour the fudge into the prepared tin and add the extra walnuts and a sprinkling of sea salt if desired. (The salt really brings all these flavors to life!)

 Place in the fridge to cool for 2-3 hours, slice, and store in an airtight container.