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Easy Creamy Maple Fudge with Walnuts

Close-up of creamy, light brown maple fudge squares loaded with chopped walnuts, stacked on a white plate.
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Make smooth, rich maple fudge using real maple syrup. This recipe yields a melt-in-your-mouth candy texture and includes optional walnuts for added crunch.

Ingredients

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  • 2 cups granulated sugar
  • 2/3 cup pure maple syrup
  • 2/3 cup evaporated milk
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup chopped walnuts (optional)

Instructions

  1. Line an 8×8 inch pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the paper.
  2. Combine sugar, maple syrup, evaporated milk, butter, and salt in a heavy-bottomed saucepan.
  3. Stir constantly over medium heat until the sugar dissolves.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Bring the mixture to a rolling boil without stirring. Cook until the temperature reaches 234 degrees Fahrenheit (soft-ball stage). This usually takes about 8 to 10 minutes.
  6. Remove the pan immediately from the heat. Remove the thermometer.
  7. Stir in the vanilla extract and the optional walnuts. Do not overmix.
  8. Let the mixture cool undisturbed on the stovetop or a cooling rack until it reaches 110 degrees Fahrenheit (about 1 hour). Do not stir during cooling.
  9. Once cooled to 110 degrees Fahrenheit, begin beating the mixture vigorously with a wooden spoon or an electric mixer on medium speed.
  10. Continue beating until the fudge loses its glossy appearance, thickens considerably, and starts to hold its shape (about 5 to 10 minutes).
  11. Quickly spread the fudge into the prepared pan.
  12. Let the fudge set completely at room temperature for several hours or chill briefly to speed up setting.
  13. Lift the fudge out using the parchment overhang, cut into small squares, and serve.

Notes

  • Use only pure maple syrup for the best flavor; avoid pancake syrup.
  • Do not stir the mixture while it is boiling to prevent crystallization.
  • If you do not have a candy thermometer, the mixture is ready when a small amount dropped into cold water forms a soft ball that flattens when removed.

Nutrition

Find it online: https://delishdreams.com/easy-maple-fudge-recipe-walnuts/