Maple Walnut Fudge

• 1-1/2 cups whole walnuts, divided
• 4 oz. Baker's White Chocolate, chopped
• 1-1/4 cups milk
• 3 cups sugar
• 2 Tbsp. light corn syrup
• 1/4 cup butter, softened
• 1 tsp. vanilla

1. Line 9-inch square pan with foil, with ends of wrap extending over sides; spray with cooking spray.
2. Chop 1/2 cup walnuts, set aside remaining whole walnuts for garnish.
3. Line 9-inch square pan with foil or parchment, with ends of foil extending over sides; spray with cooking spray.
4. Combine chocolate and milk in heavy large saucepan on low heat, stirring until chocolate melts.
5. Add sugar and corn syrup; increase heat to medium.
6. Bring mixture to a boil, stirring constantly.
7. Boil, without stirring, until candy thermometer reaches 238 degrees F or soft-ball stage (when 1/2 tsp.
8. syrup dropped into very cold water forms soft ball that flattens when removed from water), about 8 min.
9. Add butter to large bowl; slowly add hot sugar mixture.
10. Add vanilla and beat with mixer until it starts to lighten; add chopped walnuts.
11. Continue beating on low until fudge loses its gloss and thickens, 6 to 8 min.
12. Pour into prepared pan; smooth top.
13. Let cool 2 hours.
14. Use foil handles to remove fudge from pan.
15. Cut fudge into 30 pieces; garnish each piece with whole walnut.

walnuts, white chocolate, milk, sugar, light corn syrup, butter, vanilla

Taken from www.kraftrecipes.com/recipes/maple-walnut-fudge-173018.aspx (may not work)