Maple Walnut Fudge
Simple Maple Walnut Fudge Recipe – You won’t believe this old-fashioned candy treat is sugar-free! Pure maple syrup and crunchy chopped nuts provide the sweetness and flavor.
Why We Enjoy This Recipe
Have you ever made your own fudge? Have you ever made fudge without sugar? We’re making Maple Walnut Fudge today with 100% pure maple syrup as the sweetener.
This simple no-bake fudge recipe requires only 5 ingredients and does not require corn syrup, sweetened condensed milk, or other highly processed ingredients. Not only is it made with simple ingredients, but it’s also gluten-free!
Homemade maple fudge is soft and delicious, and it tastes like autumn when combined with walnuts, pecans, or your favorite nut! Make a batch (or two) for parties or as holiday gifts to provide your family and friends with a delicious taste of the season.
This Easy Fudge Recipe Only Requires 5 Ingredients
- No fake pancake syrup here, just real maple syrup.
- Heavy cream is required for a smooth texture and a rich flavor.
- Unsalted butter
- with a pinch of salt to balance the sweetness of the syrup
- Walnuts, raw or chopped
Making Maple Walnut Fudge
Attach a cooking thermometer to the side of a large saucepot and place it on the stovetop. Prepare an 8 x 8-inch baking pan by lining it with parchment paper.
Pro Tip: Cut the corners inward so that the paper fits neatly into the pan corners.
Turn the heat to medium and pour in the maple syrup.
Bring the maple syrup to a boil and set a timer for 5 minutes.
Pour in the heavy cream and salt after the maple syrup has boiled on its own for 5 minutes. Allow the mixture to boil for another 15 minutes, or until it reaches 240°F on the cooking thermometer, just past “soft ball” consistency.
Turn off the heat and remove the fudge mixture from the stovetop as soon as it reaches the desired temperature. Allow the mixture to cool for another five minutes after adding the butter.
Then, using a spoon, transfer the mixture to the bowl of an electric stand mixer.
For 3 to 5 minutes, on medium speed, beat the mixture until it begins to crystallize. Continue to beat while adding 12 cups of additional cream to soften the mixture. The fudge should lighten in color and lose some of its sheens.
Mix in 12 cups of chopped walnuts. Turn off the mixer once the nuts have been evenly mixed in. Scoop the fudge into the prepared pan and press it down firmly.
Below is the complete (printable) Maple Walnut Fudge recipe. Enjoy!
Then, sprinkle and press the remaining 14 cups of walnuts into the top of the fudge.
Allow the fudge to sit in the refrigerator for at least one hour.
Then lift the fudge out of the pan by the edges of the paper.
Make 64 small 1-inch squares of maple fudge.
Wipe the knife clean between cuts for smooth, pretty results.
Replace the walnuts with chopped pecans or any other chopped nut of your choice!
You can also omit the nuts altogether for a nut-free maple fudge recipe.
Add 1 teaspoon of maple flavoring extract to the mixture when you add the butter for an even stronger flavor. Alternatively, add vanilla extract.
You can easily half or double the recipe!
Questions and Answers
WHERE SHOULD I KEEP MY FUDGE?
Store in an airtight container at room temperature for up to two weeks.
IS MAPLE WALNUT FUDGE FREEZABLE?
Yes, it is possible! Transfer the prepared fudge to an airtight container lined with parchment paper after cutting it into squares. Store in the freezer for up to three months. It is best to thaw overnight in the refrigerator and then consume within a few days.
HOW DO YOU MAKE PERFECT FUDGE?
To achieve that delightful melt-in-your-mouth consistency, the fudge must be cooked at the correct temperature. This is why I strongly advise using a candy thermometer when making this maple fudge recipe to ensure the correct temperature every time.
After adding the heavy cream to the bubbling maple syrup, do not stir for the full 15 minutes. I know you’ll be tempted to give it a quick stir… Resist the urge!
WHAT CAUSES BUTTER SEPARATION IN FUDGE?
If your maple base separates from the butter, it is most likely overheated. Remove the pan from the heat source before adding the butter.
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Maple Walnut Fudge
You won’t believe this old-fashioned fudge recipe is sugar-free! Pure maple syrup and crunchy chopped nuts provide all of the sweetness and flavor.
- Set a large saucepot on the stovetop and attach a cooking thermometer to the side. Set out an 8 x 8-inch baking pan, and line it with parchment paper. Cut the corners inward so the paper fits down in the pan neatly.
- Pour the maple syrup into the pot and turn the heat on to medium. Bring the maple syrup to a boil, and set the timer for 5 minutes.
- Once the maple syrup has boiled on its own for 5 minutes, pour in the heavy cream and salt. Do not stir the mixture, but continue allowing it to boil for another 15+ minutes until it reaches 240°F on the cooking thermometer.
- The moment the fudge mixture reaches the right temperature, turn off the heat and remove it from the stovetop. Add the butter to the mixture and allow it to sit for another five minutes to cool. Then scoop the mixture into the bowl of an electric stand mixer.
- Beat the mixture at medium speed, for 3 to 5 minutes until it starts to crystallize. Continue to beat but add ½ cup of additional cream to the mixture to soften it. The fudge should change to a lighter color and lose its sheen a bit.
- Now mix in ½ cup of chopped walnuts. Once the nuts are mixed in evenly, turn off the mixer. Scoop the fudge into the prepared pan and press firmly into an even later. Then take the remaining ¼ cup of walnuts and press them into the top of the fudge.
- Refrigerate for at least one hour to allow the fudge to sit. Then lift the fudge out of the pan by the edges of the paper. Cut into 64 small 1-inch squares
- Store in an airtight container at room temperature for up to 2 weeks.
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