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
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
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.
The difference comes in temperature, which ranges from 113C from Behan, which gives a very soft, almost fondant-like result, to Aikens's 121C, which is brittle and chewy, more like a hard caramel than a fudge.
Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!
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.
You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).
If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.
If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.
OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).
Condensed milk is thicker and sweetened. If you want it to be the right consistency and flavor do not substitute. How can I make a fudge recipe without using evaporated milk? Evaporated milk is used to richen the texture of the fudge.
termed in kitchen parlance the soft ball stage, that point between 234 and 240 °F (112 and 115 °C) at which a small ball of the candy dropped in ice water neither disintegrates nor flattens when picked up with the fingers.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.
Why do I add vanilla? Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.
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.
Brush the sides of the pan with a wet brush at the beginning of cooking to dissolve sugar crystals stuck to the sides. 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.
The amount of time you cook fudge directly affects its firmness. Too little time and the water won't evaporate, causing the fudge to be soft. Conversely, cook it too long and fudge won't contain enough water, making it hard with a dry, crumbly texture.
If the sugar crystals are not properly dissolved before cooling, they can create a gritty texture. To avoid this, ensure that you stir the fudge mixture consistently and remove any sugar crystals that form on the sides of the pan using a wet pastry brush.
Introduction: My name is Jeremiah Abshire, I am a outstanding, kind, clever, hilarious, curious, hilarious, outstanding person who loves writing and wants to share my knowledge and understanding with you.
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