Cooking with Baking Chips...Maple Nut Fudge

Here’s a version of that old standby, condensed milk fudge.  This is simple and quick, no candy thermometer needed.  I purchased expensive white chocolate chips, and today I used on-sale store brand chips…we couldn’t tell the difference.  However, use good maple flavoring; I usually purchase the Frontier brand, Myrna likes Penzey’s.
I used toasted pecans I keep in jars, or you can use walnuts if you wish.   Leftovers can be frozen to serve later.   
                             Maple Nut Fudge
  18           ounces  premium white chocolate chips -- three (6 oz.) packages
  1             can  Eagle Brand® Sweetened Condensed Milk -- (14 oz.)
  1 1/2      teaspoon  Maple Flavoring
     1/8      teaspoon  salt
  1 1/2      cups  pecans -- broken, toasted  (divided)
LINE 8- or 9-inch square baking pan with foil, extending foil over edges of pan.
Set aside 1/2 cup of nuts for topping on fudge.  The remainder will be added to the mixture after it's melted.
MELT white chocolate chips with sweetened condensed milk, maple flavoring and salt in heavy saucepan over LOW heat, stirring constantly, especially the bottom of the pan. 
 Remove from heat; stir in  1 cup of nuts. Spread in prepared pan.  Press remaining nuts into the surface of the fudge.
CHILL 2 hours or until firm. Remove from pan by lifting edges of foil. Cut into squares.
  "2 pounds"


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