Mackinac Island Maple Walnut Fudge
Indulge in the rich, buttery sweetness of Mackinac Island Maple Walnut Fudge, a decadent treat inspired by the famous confections of Michigan's fudge capital. This homemade version combines the bold, earthy flavor of real maple syrup with the crunch of chopped walnuts, creating a perfectly balanced bite. Crafted with a mixture of granulated sugar, light brown sugar, and velvety heavy cream, this fudge achieves a melt-in-your-mouth texture that's simply irresistible. A splash of vanilla and a hint of salt enhance the flavors, while a candy thermometer ensures foolproof results every time. Perfect for holiday gatherings, gift-giving, or simply treating yourself, this easy-to-make dessert will transport your taste buds to the charm of Mackinac Island with every bite.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 2 cups granulated sugar
- 1 cup light brown sugar
- 1 cup heavy cream
- 1 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 cup walnuts, chopped
- 0.25 teaspoons salt
Instructions
Line an 8x8-inch square pan with parchment paper, allowing extra to hang over the sides for easy removal later. Lightly grease the parchment paper with butter or nonstick spray.
In a heavy-bottomed saucepan over medium heat, combine the butter, granulated sugar, brown sugar, heavy cream, and maple syrup. Stir gently until the sugars are dissolved.
Increase the heat to medium-high and bring the mixture to a gentle boil. Attach a candy thermometer to the side of the pan, ensuring the tip does not touch the bottom. Continue boiling, without stirring, until the mixture reaches 238°F (soft ball stage). This may take about 8–10 minutes.
Remove the pan from heat and stir in the vanilla extract and salt. Let the mixture cool for 5–7 minutes without stirring to prevent crystallization.
Using a hand mixer or stand mixer, beat in the powdered sugar one cup at a time until the fudge mixture becomes thick and starts to lose its glossy sheen.
Fold in the chopped walnuts with a spatula until evenly distributed.
Quickly pour the fudge mixture into the prepared pan and smooth the top with an offset spatula.
Let the fudge cool completely at room temperature for about 3–4 hours, or place it in the refrigerator for faster setting.
Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 24 small squares with a sharp knife.
Store the fudge in an airtight container at room temperature for up to one week or refrigerate for up to two weeks.
Nutrition Facts
Calories |
6027 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 84.0 g | 420% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 752 mg | 33% | |
| Total Carbohydrate | 1068.0 g | 388% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 1051.2 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 220 mg | 17% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 776 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
