Maple-Walnut Fudge
Creamy maple-walnut fudge offers rich caramel flavors with crunchy walnut bits, perfect for sweet gatherings or gifting to those who love indulgent, nutty confections.
Ingredients
Instructions
- Line an 8-inch square baking pan with foil.
- Lightly grease the foil.
- In a heavy saucepan, combine the brown sugar, butter, and evaporated milk.
- Bring to a boil over medium heat, stirring constantly.
- Boil without stirring for 3 minutes or until a candy thermometer registers 235°F (soft ball stage).
- Remove from heat and let stand in the pan without stirring until warm, about 110°F.
- Beat in chopped walnuts, vanilla extract, and maple extract until well blended.
- Spread the mixture evenly in the prepared baking pan.
- Refrigerate for at least 8 hours until very firm.
- Lift the foil with the fudge onto a cutting board.
- Cut into 1-inch squares and serve.
Tips & Substitutions
To ensure a smooth texture, make sure to stir constantly while boiling the sugar mixture. If you don't have walnuts, pecans or almonds can be used as substitutes. Additionally, if you prefer a stronger maple flavor, increase the maple extract slightly. Be patient while cooling; allowing the fudge to reach 110°F is crucial for proper consistency.
Serving Suggestions
These maple-walnut fudge squares make a delightful treat on their own or paired with a scoop of vanilla ice cream. They can also be served alongside coffee or tea for a comforting afternoon snack. For a fun twist, try crumbling the fudge over yogurt or serving it with a slice of Helen'S Corn Bread for a sweet and savory combination.
Storage & Reheating
Store any leftover fudge in an airtight container at room temperature for up to a week. For longer storage, refrigerate it where it can last up to two weeks. If the fudge becomes too hard, let it sit at room temperature for a few minutes before cutting and serving.
Nutrition & Diet Analysis (per serving)
Each serving of Maple-Walnut Fudge contains roughly 109 calories, with 1g protein, 12g carbohydrates, and 2g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of evaporated milk?
While evaporated milk gives the fudge a creamier texture and richer flavor, you can substitute it with whole milk. However, the fudge may not set as firmly, so it's recommended to use evaporated milk for the best results.
How do I know when the fudge is ready to cool?
The fudge is ready to cool when it reaches 235°F on a candy thermometer, which is the soft ball stage. If you don't have a thermometer, you can test it by dropping a small amount into cold water; it should form a soft ball that holds its shape but is pliable.
Can I add other ingredients to the fudge?
Definitely! Feel free to mix in other ingredients such as dried fruit, chocolate chips, or even a hint of sea salt for a sweet-salty contrast. Just ensure that any additional ingredients are well incorporated before spreading the mixture in the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).