Maple Walnut Fudge
This Maple Walnut Fudge is rich, creamy, and perfectly nutty! A simple, indulgent treat combining pure maple syrup and crunchy walnuts for a melt-in-your-mouth delight.
Servings: 16 servings
Ingredients
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
- 1/4 teaspoon salt
Instructions
- Line the 8x8 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Set aside.
- In a heavy-bottomed saucepan, combine 2 cups granulated sugar, 1/2 cup unsalted butter, 1 cup heavy cream, and 1/4 cup pure maple syrup. Stir gently to mix.
- Place the saucepan over medium heat and bring the mixture to a boil. Attach a candy thermometer to the pan, ensuring it doesn’t touch the bottom. Stir occasionally to prevent sticking or burning.
- Cook until the mixture reaches 234°F (112°C), the soft ball stage. Remove from heat immediately once this temperature is reached.
- Stir in 1 teaspoon vanilla extract, 1/4 teaspoon salt, and 1 cup chopped walnuts. Mix well to combine evenly.
- Allow the mixture to cool undisturbed for 5-7 minutes. Then beat vigorously with a wooden spoon or electric mixer until thickened and no longer glossy.
- Pour the thickened fudge into the prepared pan and spread evenly. Let cool completely at room temperature before cutting into squares.
Equipment
- Heavy-bottomed saucepan
- Candy thermometer
- Wooden spoon or heatproof spatula
- 8x8-inch baking pan
- Parchment Paper
- Measuring cups and spoons
Notes
- Use a candy thermometer to reach the perfect fudge texture at the soft ball stage.
- Pure maple syrup provides the best authentic flavor—avoid imitation syrups.
- Chop walnuts uniformly for even crunch in every bite.
- Beat the fudge after cooling slightly to develop creamy texture and sheen.
- Cool fudge at room temperature to prevent grainy or overly hard texture.
