Description
This creamy and decadent Maple Walnut Fudge is a classic treat combining the rich sweetness of maple syrup with the nutty crunch of walnuts. Perfect for holidays, gift-giving, or satisfying your sweet tooth, this easy recipe is a must-try for fudge lovers!
Ingredients
Units
Scale
- 2 cups granulated sugar
- 1 cup heavy cream
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup pure maple syrup
- 1/4 tsp salt
- 2 cups powdered sugar, sifted
- 1 1/2 cups chopped walnuts
- 1 tsp vanilla extract
Instructions
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- Line an 8×8-inch square baking dish with parchment paper, leaving an overhang for easy removal.
- Cook the Maple Mixture:
- In a medium saucepan, combine granulated sugar, heavy cream, butter, maple syrup, and salt. Heat over medium heat, stirring constantly, until the butter is melted and the sugar is dissolved.
- Bring to a Boil:
- Increase the heat to medium-high and bring the mixture to a boil. Use a candy thermometer to monitor the temperature and cook until the mixture reaches 240°F (soft-ball stage). Avoid stirring while it boils.
- Cool the Mixture:
- Remove the saucepan from heat and let it cool to 110°F without stirring. This may take about 30–40 minutes.
- Beat the Fudge:
- Once cooled, use a hand mixer or wooden spoon to beat the mixture until it thickens and begins to lose its gloss, about 5–7 minutes.
- Add Walnuts and Vanilla:
- Stir in the powdered sugar, chopped walnuts, and vanilla extract until well combined.
- Pour into Pan:
- Quickly spread the fudge mixture evenly into the prepared pan. Smooth the top with a spatula.
- Set the Fudge:
- Let the fudge set at room temperature for 2–3 hours or until firm.
- Cut and Serve:
- Lift the fudge out of the pan using the parchment overhang. Cut into squares and enjoy. Store in an airtight container at room temperature for up to 1 week.
Notes
- Use high-quality maple syrup for the best flavor. Avoid pancake syrup substitutes.
- Toast the walnuts lightly in a dry skillet before adding for extra flavor.
- If the fudge mixture thickens too quickly while beating, transfer it to the pan immediately to avoid setting in the bowl.