My Maple Walnut Fudge Recipe is perfectly smooth, and creamy, with authentic homemade flavor.
This Maple Walnut Fudge Recipe was afast hit with our family and friends when my husband whipped it up recently. There is a nice little trick to adding even more homemade flavor with the walnuts.
Homemade Candy and Cookies are popular cravings throughout the year and especially during the holiday season. This recipe was inspired by a candy shop we visited on vacation in the Smoky Mountains.
Have you seen the price of fudge at those touristy candy shops? Stacy felt compelled to learn to make Maple Walnut Fudge. I love it when he gets cooking inspiration!
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My husband is a seasoned veteran in the kitchen. He enjoys baking and whipping up sweet treats to share with family, friends, and co-workers. His Strawberry Cake with Strawberry Buttercream frosting is his most requested dessert for family gatherings.
Stacy’s Maple Walnut Fudge recipe is just as good as it looks!
Ingredients
1½ Cups granulated sugar
5 oz.evaporated milk
2 Tbsp. Butter
¼ tsp. salt
2 Cups miniature marshmallows
2 Cups white chocolate chips
1 Cup chopped walnuts
2½ tsp. Maple extract
How To Make Maple Fudge with Walnuts
Step 1
Line a large baking pan with parchment paper. Preheat the oven to 350°
Step 2 Toasting Walnuts
Spread the walnuts onto the baking pan and place them into the preheated oven.
Lightly toast the walnuts for about 6-8 minutes. Watch closely, don’t burn.
Remove the walnuts from the oven and set them aside to cool.
Now, line another large baking pan with parchment paper for pouring the fudge onto.You can use the same one if you pour the toasted walnuts into a bowl to cool.
Step 3
Combine butter, evaporated milk, sugar, and salt in a large saucepan.
Bring to a full rolling boil, stirring constantly, over medium heat.
Boil, stirring constantly, for 4½ to 5 minutes.
Remove from heat.
Step 4
Stir in the marshmallows, white chocolate chips, toasted walnuts, and maple flavoring and stir vigorously for 1 minute or until marshmallows are melted.
Step 5
Pour into prepared baking pan.
Refrigerate until firm then cut and enjoy!
There wasn’t a single morsel of this Maple Walnut Fudge remaining after only a few days!
We shared with family and friends and got rave reviews from everyone. I myself thought it just melted in my mouth. My favorite part is the toasted walnuts! That’s the secret trick for the flavor pop of sweet nutty maple!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
A smooth and creamy maple-flavored fudge with toasted walnuts.
Ingredients
1 1/2 cups sugar
5 oz. evaporated milk
2 tbsp. unsalted butter
1/4 tsp. salt
2 cups miniature marshmallows
2 cups white chocolate morsels
1 cup chopped walnuts
2 1/2 tsp. Maple extract
Instructions
Line a large baking pan with parchment paper.
Preheat oven to 350°
Spread the walnuts onto the baking pan and place them into the preheated oven.
Lightly toast the walnuts for about 6-8 minutes. Watch closely, don't burn.
Remove the walnuts from the oven and set them aside to cool..
Combine butter, evaporated milk, sugar, and salt in a large saucepan.
Bring to a full rolling boil, stirring constantly, over medium heat.
Boil, stirring constantly, for 4½ to 5 minutes.
Remove from heat.
Stir in the marshmallows, morsels, nuts, and maple flavoring and stir vigorously for 1 minute or until marshmallows are melted.
Pour into prepared baking pan.
Refrigerate until firm.\
Cut and enjoy!
OPTIONAL: Place one-half of each walnut in spaced rows according to how you plan to cut the fudge so that each piece will have a walnut on top.
Press the walnut half down into the fudge to set.
Notes
An 8" square pan will yield thicker fudge. Use a larger pan for thinner fudge
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
The fudge is ready when a candy thermometer reads between 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water. Let the mixture cool before beating.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
The sugars probably crystallized, a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.
If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
If the fudge is very soft and slightly chewy then it is possible that it did not quite cook to soft ball stage and next time the mixture should be cooked to a slightly higher temperature (soft ball is 112-116c/235-240F and a sugar or candy thermometer can help).
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
You can also test for soft ball stage by using a glass of cold water. When the fudge has boiled for about 10 minutes start to test by dropping a little of the mixture into a glass of cold water. If the mixture forms a thread as it sinks into the water then it needs cooking for a little longer.
If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).
You know it's ready when a small amount of the mixture dropped into a glass of cold water sets into a soft ball that you can lift out with a teaspoon and pinch between your fingers. Turn off the heat and keep stirring for 5 minutes or until the mix starts to thicken a little.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.
If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.
Introduction: My name is Dr. Pierre Goyette, I am a enchanting, powerful, jolly, rich, graceful, colorful, zany person who loves writing and wants to share my knowledge and understanding with you.
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