Desserts

Maple Walnut Fudge

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Vaahtera Saksanpähkinä Fudge

I made this last year for the first time after we had visited a maple syrup farm. I have made chocolate fudge for a long time and now that we live in New England, it is time to make some fudge with local ingredients. This amazing fudge has only 4 ingredients, dairy being one of them. I tried to make it with almond cream but it did not work out. Those of you who need to stay absolutely away from dairy, this is not for you. Stay tuned, maybe one day it will turn out fine without dairy.

Maple Walnut Fudge

Recipe by leipa5Course: DessertCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 4 cups pure maple syrup

  • 2 cups heavy cream

  • 6 tablespoons butter

  • 1 cup chopped walnuts

Directions

  • Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
  • In a large saucepan, bring the maple syrup and cream to a boil over medium-high heat then lower to a simmer. When the mixture rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching. Find a temperature point where it simmers but does not boil over. The mixture will rise again so watch it!
  • Boil at simmer until it reaches 236°F on a candy thermometer, about 20-25 minutes (or until it reaches soft ball point when dropped into ice water). Remove the pan from the heat and add the butter without stirring and set aside to cool for about 10 minutes.
  • Transfer the mixture to a mixing bowl and beat with an electric mixer on medium speed until the mixture thickens and just starts to lose it’s sheen, about 5 minutes. Fold in the chopped walnuts.
  • Pour the fudge into the prepared pan and spread out evenly with a spatula and let it cool at room temperature until completely set, about 2 hours. Lift the fudge from the pan and cut it into squares with a sharp knife. Store in an airtight container for up to a week.

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