I love old school maple fudge with walnuts. It’s mostly brown sugar and it’s very sweet, but I love that fine granular texture that good fudge has. This is one time when you want the recipe to crystallize, as opposed to caramels when you are trying to discourage caramel crystallization. But fudge has to crystallize just right, like for this maple butter recipe. Maple fudge should have the perfect amount of “grit”, not dry or crumbly, which makes it utterly addictive, but still soft but not so soft that it has the texture of maple butter. I have another recipe for maple fudge from years ago that is finished with white chocolate, which gives it a lovely creamy taste and texture but the recipe can be a little finicky, especially when it comes to adding the white chocolate. Do that wrong and the chocolate may burn…
I hope this traditional maple fudge recipe is simpler and satisfies your maple fudge cravings. Remember it’s quite important to use a good, reliable candy thermometer (you can buy a glass thermometer on Amazon or even a fancy instant read thermometer on Amazon—both work) because cooking temperature is EVERYTHING when you are making fudge. If the temperature is off, your fudge may set too soft or end up too dry. All roads lead to something tasty, but getting the texture right is nice too! If you are looking for more to bake with maple, check out these maple syrup recipes.
Traditional maple fudge
- 1 cup 35% Whipping Cream 250 ml
- 300 grams light brown sugar 1½ cups
- 50 grams granulated sugar 1/4 cup
- ¼ cup maple syrup 60 ml
- 1 cup chopped toasted walnuts
- Prepare an 8” x 8” pan by buttering it all over and then line it with parchment paper that hangs over two of the sides. Set aside.
In a medium saucepan, heat the whipping cream, brown sugar, granulated sugar, and the maple syrup on medium-low, stirring constantly with a wooden spoon. When the sugars have dissolved, stop stirring. Continue heating the mixture until it reaches 239ºF (115ºC), then take the pan off the heat.
- Pour the nuts over the hot fudge mixture and let rest at room temperature for another 10 minutes to cool slightly. Stir the fudge mixture for 10 minutes, until it becomes quite thick and has lost some of its shine. Quickly transfer the fudge mixture to the prepared 8” x 8” pan, pushing it into the corners and smoothing it out as fast as you can. Let the fudge set for 1 hour minimum at room temperature before cutting it into small pieces.
Janice Lawandi is chemist-turned-baker, working as a recipe developer in Montreal, Quebec, Canada. She studied pastry at Le Cordon Bleu in Ottawa and cooking at l’Académie Culinaire. She has a BSc in Biochemistry from Concordia University and a PhD in Chemistry from McGill University.