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
By cooling the fudge prior to agitation (like in the recipes included in this article), on the other hand, you'll get much smaller, finer sugar crystals and a finished fudge with a smooth, creamy texture. Cool the mixture until it reads 120° F on the thermometer—no stirring. This can take 1 to 1/2 hours.
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
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.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.
Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.
Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.
Undercooked. This fudge was cooked until the temperature reached only108 °C (226 °F). At this temperature, the sugar is not concentrated enough... there is too much leftover water in the syrup and the resulting fudge is soft.
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
OPTION 1) Depending on how runny it is, you can either use it as a frosting for cakes, or a sauce for ice-cream. OPTION 2) Freeze it overnight. Cut it into squares. Cover each square thickly in melted chocolate, ensuring no part of the fudge is exposed.
If your fudge has a texture like soft toffee, it could be due to overcooking, using too much sugar or butter, or not cooking it to the right temperature.
How to thicken your fudge? If your fudge it noticeably thin, you may want to add more chocolate. If you are out of chocolate, you can also add 1/4-1/2 cup of powdered sugar.
Let the fudge rest at room temperature for 15 minutes before placing in the refrigerator, uncovered. Refrigerate until the fudge is firm, about 2-3 hours (or overnight), before slicing and serving.
For first-time candy makers: Look for recipes that call for corn syrup, marshmallows, or marshmallow crème. These ingredients prevent crystallization of sugar into large grains, so the texture of the fudge will remain smooth. Also, recipes using cream or condensed milk are less likely to curdle than regular milk.
Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.
The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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