Description
This Maple Walnut Fudge is a rich and creamy treat combining the natural sweetness of pure maple syrup with the crunch of toasted walnuts. Perfectly smooth and loaded with warm flavors, this fudge is an easy no-bake dessert that sets in just a few hours, making it a delightful homemade sweet snack or gift.
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
Finishing Ingredients
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3/4 cup chopped toasted walnuts
Instructions
- Prepare Pan: Line an 8×8 inch baking dish with parchment paper, leaving an overhang on the sides to allow easy removal of the fudge once set.
- Combine Ingredients: In a heavy saucepan, melt the unsalted butter over medium heat. Add brown sugar, pure maple syrup, heavy cream, and a pinch of salt. Stir continuously to combine and prevent burning.
- Cook Mixture: Attach a candy thermometer to the saucepan and bring the mixture to a boil. Continue stirring constantly until the temperature reaches 235°F, the soft-ball stage, which ensures the right fudge texture.
- Cool and Mix: Remove the saucepan from heat and let the mixture sit for 5 minutes to cool slightly. Then stir in the vanilla extract and sifted powdered sugar. Beat the mixture until it becomes smooth and thick, which is crucial for creamy fudge.
- Add Walnuts: Gently fold in the chopped toasted walnuts, distributing them evenly throughout the fudge mixture.
- Set Fudge: Pour the fudge into the prepared baking dish and smooth the top with a spatula. Allow it to cool at room temperature for at least 2 hours or until fully set and firm.
- Serve: Once set, lift the fudge out using the parchment paper overhang and cut into 25 small squares. Serve and enjoy!
Notes
- Use pure maple syrup for the most authentic flavor.
- Ensure the candy thermometer is securely attached for accurate temperature readings.
- Be patient when beating the mixture after cooking to achieve the perfect fudge texture.
- Walnuts can be substituted with pecans or omitted for a nut-free version.
- Store leftovers in an airtight container at room temperature for up to one week.
