First: Spray a 9 inch square pan with cooking spray, and line the bottom with parchment paper. In the mixing bowl of a stand mixer use the paddle attachment and mix the butter, sugar, maple extract, brown sugar, and Vanilla on low speed, until smooth. Place the flour in a microwave safe bowl, and microwave the flour until it’s hot, about 1 1/2 minutes, then it will be the perfect temperature and safe to eat. Add the flour and salt to the mixing bowl and mix on medium speed, until smooth.

Melt the White Chocolate in the microwave at 10 second intervals until it reaches the right temperature, stirring between, until melted. Stir the maple syrup into a mixing bowl.

Add the Eagle-brand milk to the melted white chocolate, and stir until smooth. Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.

Pour Fudge mixture into the square prepared pan, and press evenly into the pan with a wooden spoon or spatula. Refrigerate for at least 2 hours, or longer if needed, until the fudge is the right consistency or firm, and set. Using a sharp knife, cut fudge into 1 to 2 inch small squares, and place on a plate or platter to serve. We love to enjoy this decadent creamy fudge with a hot cup of coffee. Enjoy!