Description
This smooth and velvety maple fudge is packed with crunchy walnuts and a deep, caramel-like flavor. Made with real maple syrup, butter, and condensed milk, it melts in your mouth with every bite!
Ingredients
Units
Scale
- 2 cups granulated sugar
- 1/2 cup pure maple syrup (not pancake syrup)
- 1/2 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1/2 cup unsalted butter (1 stick)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup chopped walnuts
Instructions
- Step 1: Cook the Fudge Base
- Prepare the Pan – Line an 8×8-inch baking dish with parchment paper.
- Combine Ingredients – In a heavy-bottomed saucepan over medium heat, combine sugar, maple syrup, heavy cream, condensed milk, butter, and salt. Stir until the butter melts.
- Boil & Stir – Bring the mixture to a soft boil (without stirring too much). Cook until it reaches 235°F (113°C) on a candy thermometer (soft-ball stage).
- Step 2: Mix & Set
- Cool Slightly – Remove from heat and let it sit for 5 minutes before stirring.
- Beat the Fudge – Add vanilla extract and beat the mixture with a wooden spoon for 3-4 minutes until it thickens and loses its glossy sheen.
- Add Walnuts – Stir in chopped walnuts and mix well.
- Pour & Set – Spread into the prepared dish and smooth the top. Let it cool at room temperature for 2-3 hours or until fully set.
- Step 3: Slice & Serve
- Cut Into Squares – Once firm, lift the fudge out using parchment paper and slice into bite-sized squares.
- Enjoy! Store in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks.
Notes
- For a creamier texture, replace half of the walnuts with white chocolate chips.
- Want extra maple flavor? Add ½ tsp maple extract along with the vanilla.
- To prevent grainy fudge, avoid stirring once the mixture starts boiling.
Nutrition
- Calories: 150
- Sugar: 18g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg