This maple walnut fudge is incredibly easy to make and tastes just like your favorite candy shop treat. With its creamy texture and rich, nutty flavor, it’s perfect for gifting or a sweet indulgence anytime. You’ll love how simple it is to whip up this delightful confection!
Key Ingredients & Substitutions:
- Maple Syrup: Essential for flavor; use pure maple syrup, not pancake syrup.
- Heavy Cream: Provides richness; whole milk can be used for a slightly less creamy result.
- Butter: Unsalted butter is best; margarine can be used in a pinch but may alter texture slightly.
- Powdered Sugar: Creates smooth fudge; granulated sugar will make it grainy.
- Walnuts: Adds crunch and flavor; pecans or even a mix of nuts can be substituted.
Ingredients:
- 1 cup pure maple syrup
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
How Much Time Will You Need?
- Total Time: 2 hours 15 minutes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Servings: 16
- Tools Needed: Heavy-bottomed saucepan, candy thermometer, 8×8 inch baking pan, parchment paper, whisk, spatula.
Step-by-Step Instructions:
1. Prepare Your Pan
Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides. This will make it easy to lift out the maple walnut fudge once it’s set. Lightly grease the parchment paper for extra non-stick insurance.
2. Cook the Syrup Mixture
In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and butter. Cook over medium heat, stirring occasionally, until the butter is melted and the mixture comes to a boil.
3. Reach Soft-Ball Stage
Insert a candy thermometer and continue to cook, without stirring, until the mixture reaches 235°F (113°C) – the soft-ball stage. This usually takes about 5-8 minutes. Remove the pan from the heat immediately.
4. Add Sugar and Flavor
Whisk in the sifted powdered sugar and vanilla extract until smooth. The mixture will be thick. Fold in the chopped walnuts until they are evenly distributed throughout the fudge.
5. Pour and Set
Quickly pour the maple walnut fudge mixture into your prepared pan. Use a spatula to spread it evenly. Let it cool completely at room temperature, then transfer to the refrigerator for at least 2 hours to firm up.
6. Cut and Serve
Once firm, lift the fudge out of the pan using the parchment paper overhang. Remove the parchment paper and cut the maple walnut fudge into 1-inch squares. Enjoy your delicious homemade treat!
Storage Instructions:
Store your maple walnut fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. For longer storage, it can be frozen for up to 3 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Why is my maple walnut fudge grainy?
A: Grainy fudge often happens if the sugar crystallizes. Make sure your sugar is fully dissolved and avoid stirring the mixture too much after it starts boiling.
Q: Can I use light corn syrup to prevent crystallization?
A: A tablespoon of light corn syrup can be added with the maple syrup and cream to help prevent crystallization, but it’s not strictly necessary if you follow the instructions carefully.
Q: What if I don’t have a candy thermometer?
A: You can test for the soft-ball stage by dropping a small amount of hot mixture into cold water. If it forms a soft, pliable ball, it’s ready.
Q: Can I use different nuts?
A: Absolutely! Pecans, cashews, or even macadamia nuts would be delicious in this maple walnut fudge.
Q: How do I know if my powdered sugar is sifted enough?
A: Sifting powdered sugar removes lumps, ensuring a smooth fudge. If you don’t have a sifter, whisk it very well to break up any clumps.
Q: Can I double this recipe?
A: Yes, you can double the recipe. Use a larger pan (like a 9×13 inch) and a larger heavy-bottomed pot to ensure even cooking.