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.
- 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 walnuts, chopped (pecans or hazelnuts may be used)
- 1 teaspoon pure vanilla extract
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.
Note: The reason that fudge can turn out grainy is that there was still somesugar crystals in the mixture that did not melt. Fudge is what is called a super saturated solution, and one little grain or crystal of sugar or even a bit of dust can cause the sugar to come out of solution and begin to crystallize. To solve the problem place the fudge back into the pan, re-cook it (and during that time to put a lid on the kettle for a minute or so). This washes the sugar crystals off of the side of the pan.
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.
I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer. Originally designed for professional use, the Super-Fast Thermapen Thermometer is used by chefs all over the world. I only endorse a few products, on my web site, that I like and use regularly.
You can learn more or buy yours at: Super-Fast Thermapen Thermometer.
Categories:Canada Candy Fudge Recipes Maple Syrup
15 Responses to “Maple Nut Fudge Recipe”
Yum looks so good
Can I use cream instead of milk?
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.
What does the * by real maple fudge mean?
It shouldn’t be there as it means nothing. Thanks for letting me know it was on the recipe. I removed it.
I made this last night and it is still too runny, consistency of jelly. What did I do wrong? Is there anyway to fix at this point. Taste is delicious.
Did you cook maple mixture until 235 degrees F. or until it forms a soft ball when a little of the mixture is dropped in cold water? This is a must when making candy.
I made this and it turned out gritty. Is it supposed to be gritty? I was hoping for a smooth creamy fudge.
The reason that fudge can turn out grainy is that there was still some sugar crystals in the mixture that did not melt. Fudge is what is called a super saturated solution, and one little grain or crystal of sugar or even a bit of dust can cause the sugar to come out of solution and begin to crystallize. To solve the problem place the fudge back into the pan, re-cook it (and during that time to put a lid on the kettle for a minute or so). This washes the sugar crystals off of the side of the pan.
I added this tip to the recipe.
Turned out perfect !!! Will make again and again.
What a pain in the behind to make, however DELICIOUS
I divided in half and did half with nuts and half with bacon.
I make a lot of Christmas candy with bacon and what goes well with maple.
I will keep this one and make again next year
Made this fudge today after many other recipes for maple nut fudge failed me and never set up. i followed the directions and it came out PERFECT and delicious. just the right amount of maple-y.
what kind of temp do you use? Some recipes call for boiling the mixture, you just say med heat.
I’ve never made fudge before, but was puzzled by how fast it firmed up after using the mixer. You dont say how long to mix it (other than til the “gloss” is gone, whatever that means). It set up so fast that I had to use my hands to push it into the pan, it is not a very pretty sight. The taste is super sweet, maple taste is good, not very prominent, just needs some tweaking, I guess. More details would be helpful
My mother no longer eats chocolate of any kind; I think it upsets her digestive system. However, she loves maple, walnuts and fudge (just not chocolate!) I came across this recipe and it looks great except that I see it is very sweet. Can I cut down the amount of sugar?