Vermont Maple Walnut Fudge
Indulge in the rich, velvety sweetness of Vermont Maple Walnut Fudge, a decadent treat that captures the essence of pure maple syrup and crunchy walnuts. This classic homemade candy combines the deep, caramelized flavor of 100% pure maple syrup with creamy heavy cream and a luxurious touch of unsalted butter for the ultimate melt-in-your-mouth texture. Chopped walnuts add a delightful crunch that perfectly complements the smooth, fudgy base. Expertly cooked to the soft-ball stage, this recipe guarantees the perfect balance of sweetness and nuttiness in every bite. Ideal for gifting, holiday platters, or satisfying cravings, this easy-to-follow recipe delivers 16 perfectly portioned squares of bliss. Enjoy the authentic taste of Vermont in your own kitchen with this heavenly maple walnut fudge!
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Recipe Information
Ingredients
- 1 cup Pure maple syrup
- 2 cups Granulated sugar
- 1 cup Heavy cream
- 4 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 1 cup Chopped walnuts
Instructions
Prepare an 8x8-inch square baking pan by lining it with parchment paper, leaving overhangs on two sides for easy removal, and lightly greasing it with butter or non-stick spray.
In a heavy-bottomed saucepan, combine the pure maple syrup, granulated sugar, heavy cream, unsalted butter, and salt.
Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the butter melts.
Attach a candy thermometer to the saucepan, ensuring the tip does not touch the bottom, and bring the mixture to a boil. Do not stir while it boils.
Cook the mixture until the thermometer reads 238°F (soft-ball stage). Remove the saucepan from the heat as soon as the temperature is reached.
Allow the mixture to cool undisturbed for about 10 minutes, or until it reaches 110°F.
Add the vanilla extract to the cooled mixture. Using a wooden spoon or a hand mixer, beat the fudge mixture until it thickens and loses its glossy sheen, about 5-7 minutes.
Fold in the chopped walnuts evenly throughout the fudge.
Quickly transfer the fudge into the prepared pan, spreading it evenly with a spatula.
Allow the fudge to set at room temperature for 2-3 hours or refrigerate for 1 hour until firm.
Once set, lift the fudge out using the parchment overhangs and place it on a cutting board.
Cut into 1-inch squares and store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 37 mg | 2% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 34.6 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 64 mg | 1% | |
*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.
