Syrup and Waffles Fudge
Syrup and waffles fudge takes the classic flavors of a waffle breakfast and mixes them into a rich, creamy, no-cook fudge you'll love.
Servings 24 Pieces
Calories 209kcal
Equipment
- 9-inch square baking pan
- parchment paper
- Stand mixer or hand mixer
- microwave safe bowls
- Spatula
Ingredients
- 1 stick butter softened
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ⅛ teaspoon salt
- 2 cups white chocolate almond bark melting chocolate
- 14 ounces sweetened condensed milk
- 3 Eggo waffles toasted and cut into small pieces
- ½ cup maple syrup
Instructions
- Spray a 9-inch square pan with cooking spray and line the bottom with parchment paper. Set aside.
- In a large mixing bowl, beat the butter, sugar, and vanilla until smooth and creamy.
- Place the flour in a microwave-safe bowl. Microwave for about 1 1/2 minutes, stirring halfway through, until hot.
- Add the heated flour and salt to the butter mixture and mix until fully combined.
- Melt the white chocolate almond bark in the microwave in 10-second intervals, stirring between each, until smooth.
- Stir the sweetened condensed milk into the melted chocolate until fully blended.
- Add the white chocolate mixture to the mixing bowl and mix on low speed until smooth.
- Toast the waffles until crunchy, then cut into small bite-sized pieces.
- Add the waffle pieces and maple syrup to the mixture. Mix on low just until combined.
- Spread the fudge evenly into the prepared pan and smooth the top.
- Refrigerate for at least 2 hours, or until firm.
- Cut into 1 to 2-inch squares and serve.
Nutrition
Serving: 1Serving | Calories: 209kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 7g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 39mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 29g | Vitamin A: 44IU | Vitamin C: 0.4mg | Calcium: 48mg | Iron: 0.3mg