Description
This rich and creamy Maple Walnut Fudge combines the natural sweetness of pure maple syrup with toasted walnuts for a delightful treat. Perfectly smooth and perfectly sweet, this fudge requires no special equipment beyond a saucepan and candy thermometer, making it an accessible homemade dessert for any occasion.
Ingredients
Scale
Fudge Base
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup pure maple syrup
- 1/2 cup heavy cream
- Pinch of salt
Additions
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted walnuts
Instructions
- Prepare Baking Dish: Line an 8×8 inch baking dish with parchment paper, ensuring to leave an overhang on the sides for easy removal of the fudge once set.
- Melt Butter and Combine Ingredients: In a heavy saucepan over medium heat, melt the unsalted butter. Add in brown sugar, pure maple syrup, heavy cream, and a pinch of salt. Stir continuously to combine all ingredients evenly.
- Cook to Soft-Ball Stage: Attach a candy thermometer to the saucepan and bring the mixture to a boil. Cook while stirring constantly until the temperature reaches 235°F, which is the soft-ball stage needed for perfect fudge texture.
- Cool and Beat Mixture: Remove the saucepan from heat and let the mixture sit for 5 minutes. Then stir in the vanilla extract and sifted powdered sugar. Beat the mixture vigorously until it becomes smooth and thick.
- Add Walnuts and Pour: Fold the chopped toasted walnuts into the fudge mixture gently. Pour the mixture into the prepared parchment-lined baking dish and smooth the top with a spatula.
- Cool to Set: Allow the fudge to cool at room temperature for at least 2 hours, or until it is fully set and firm enough to cut.
- Cut and Serve: Using the parchment paper overhang, lift the fudge out of the pan and cut into 25 small squares for serving.
Notes
- Using a candy thermometer is essential to achieving the perfect fudge consistency at the soft-ball stage.
- To toast walnuts, spread them on a baking sheet and bake at 350°F for 7-10 minutes, stirring occasionally.
- Store fudge in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
- Use pure maple syrup for best flavor; avoid imitation syrups.
- Ensure powdered sugar is sifted to avoid lumps in the fudge.
