Maple Walnut Fudge
Maple syrup and cream boiled to soft-ball, beaten smooth and set with toasted walnuts.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 30
- Difficulty
- Medium
- Calories
- 110 kcal
Equipment
- •Heavy saucepan
- •Sugar thermometer
- •20 cm tin
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 5 g
- carbs
- 17 g
- protein
- 1 g
- calories
- 110
Instructions
- 1
Line a tin with parchment.
- 2
Bring the syrup, cream and butter to the boil in a deep heavy pan.
- 3
Cook without stirring to 114C.
- 4
Remove from the heat and cool undisturbed to about 45C.
- 5
Beat with a wooden spoon until it thickens and loses its shine, then stir in the walnuts.
- 6
Pour into the tin quickly and cut into squares once firm.
Chef's tips
Use a deep pan — maple syrup foams up dramatically as it approaches temperature.
Ingredient substitutions
- walnuts → pecans, or leave the fudge plain
Storage
Keeps 2 weeks in an airtight tin.
Common mistakes to avoid
- •Beating while hot, giving grainy fudge
Serving suggestions
Cooked Maple Walnut Fudge?
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