Maple Nut Fudge Recipe

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Maple Nut Fudge is very sweet, creamy, and full of the delicious maple flavor.  Canadians have known the secret of how wonderful this fudge tastes for a long time – now everyone can experience it!  This is a classic Canadian fudge recipe using genuine maple syrup and there are few flavors more famously Canadian than maple.  This fudge is the perfect treat for the cold winter months!  Enjoy this Canadian specialty!

It is said that In French Quebec there are as many recipes for maple nut fudge as there are bean recipes in Boston.  Please only use genuine maple syrup in this recipe – no substitutions!  The real maple syrup in this recipe produces a creamy confection that is also easy to make.

More delicious Candy Recipes.

 

Maple Nut Fudge


Maple Nut Fudge Recipe – Canadian Maple Fudge:

Maple Nut Fudge Recipe

Prep Time: 15 minutes

Cook Time: 0

Yield: 36 squares

Ingredients:

4 cups granulated sugar
1/2 cup butter
3/4 cup genuine maple syrup
1 cup milk
1 1/2 cups miniature marshmallows
1 1/2 cups chopped walnuts (pecans or hazelnuts may be used)
1 teaspoon pure vanilla extract

 

Instructions:

Butter a 9-inch square baking dish.  For easier removal, line the baking dish with parchment paper or aluminum foil leaving an 1-inch overhand, and then butter the paper or foil.  This technique makes it easy to pull the fudge out of the pan in one piece

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk, and miniature marshmallows; cook, stirring occasionally, until the candy or digital thermometer reaches 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water.  Remove from heat.

Thermapen ThermometerThis is the type of cooking thermometer that I prefer and use in my cooking.  I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.

Let cool to 115 degrees F; add walnuts and vanilla extract.  With an electric mixer at medium speed, beat until mixture loses its gloss and starts to harden around edge of saucepan.  Pour into prepared baking dish. Let cool completely.

When cool, cut into squares.

Yields 36 squares or 1 1/4 pounds.

 

Storage - How To Store Fudge:

Room Temperature:  Fudge stored at room temperature in an air-tight container will last 7 to 14 days.  Fudge should be stored in an air-tight container (tin or plastic), each layer separated by a sheet of waxed paper.  Fudge stored in an air-tight container at room temperature will "ripen" over the first 24 hours.

Refrigerator:  Fudge stored in the refrigerator can last 2 to 3 weeks when kept in an air-tight container.

Freezer:  Frozen fudge will keep for months if wrapped in waxed paper, then again in aluminum foil, and stored in an air-tight container.  Wrap each individual slice or the entire box with plastic or aluminum foil and seal thoroughly.  Properly wrapped it should keep for several months.  Leave fudge in its wrapping for at least two hours upon removal from the freezer to permit it to return to room temperature.

 

https://whatscookingamerica.net/Candy/maplenutfudge.htm

Comments and Reviews

5 Responses to “Maple Nut Fudge Recipe”

  1. Rachel

    Yum looks so good

    Reply
  2. Amy

    Can I use cream instead of milk?

    Reply
    • Linda Stradley

      Some other recipes call for evaporated milk, sweetened condensed milk, or cream. Please always follow the recipe you choose to use. It is always better to follow the recipe you are using, especially the first time you make it. After that, you might experiment and make changes.

      Reply
      • Keli Blackstock

        What does the * by real maple fudge mean?

        Reply
        • Linda Stradley

          It shouldn’t be there as it means nothing. Thanks for letting me know it was on the recipe. I removed it.

          Reply

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