Description
This Maple Walnut Fudge is a rich, creamy, and irresistibly sweet treat combining the robust flavors of real maple syrup and crunchy walnuts. Perfectly crafted by boiling to the precise temperature and then beaten until light and thick, this fudge offers a smooth texture with a delightful nutty crunch, ideal for gifting or indulging at home.
Ingredients
Scale
Main Ingredients
- 1 ½ cups real maple syrup
- 1 ¾ cups granulated white sugar
- 1 cup heavy whipping cream
- ¼ teaspoon salt
- ¼ cup (1/2 stick) unsalted butter
- 1 teaspoon vanilla extract
- 1 teaspoon maple extract
- 1 cup roughly chopped walnuts
- A few more walnuts for topping
Instructions
- Prepare the Pan: Line an 8-inch square pan with foil and spray it with nonstick spray to prevent the fudge from sticking.
- Combine Ingredients: In a medium saucepan, mix the maple syrup, granulated sugar, heavy cream, and salt. Stir constantly over medium-high heat until the mixture reaches a boil.
- Cook to Temperature: Attach a candy thermometer to the pan and continue boiling the mixture for 7 to 8 minutes until it reaches 238 degrees Fahrenheit, ensuring the perfect texture for fudge.
- Beat the Mixture: Remove the pan from heat. Using an electric mixer, beat in the butter, vanilla extract, and maple extract. Continue beating for 8 to 10 minutes until the mixture thickens, lightens in color, and loses its glossy sheen.
- Add Walnuts: Fold in 1 cup of roughly chopped walnuts evenly through the fudge mixture.
- Transfer and Top: Spread the fudge evenly into the prepared pan. Sprinkle the remaining walnuts on top for added texture and appeal.
- Set and Serve: Allow the fudge to firm up at room temperature for about 25 minutes before cutting into 36 pieces for serving.
Notes
- Use a reliable candy thermometer for accurate temperature readings to ensure proper fudge consistency.
- Beating the fudge thoroughly is essential to achieve the right texture; the mixture should lose its glossy shine and become lighter in color.
- Room temperature and humidity can affect the cooking and setting process; try to make fudge in a cool, dry environment for best results.
- Line the pan with foil so you can easily lift out the fudge for cutting.
- Use unsalted butter to control the saltiness of the fudge and highlight the maple flavor.
- For a different nut option, pecans can be used as a substitute for walnuts.
- Store fudge in an airtight container at room temperature to maintain freshness.
Nutrition
- Serving Size: 1 piece
- Calories: 150 kcal
- Sugar: 20 g
- Sodium: 30 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
