Super rich and ever-so-creamy, this Old Fashioned Maple & Walnut Fudge is the perfect treat for maple syrup season. Made with real Maple Syrup, cream, butter and walnuts, it doesn’t get any better than this!
Did you know that March is prime maple harvesting season?
Since Canada produces about 75% of the world’s maple, you could say that it is the true flavour of the north.
Indeed, the taste of maple is loved from coast to coast to coast. I am excited to share with you a maple-based recipe to celebrate the natural goodness of Maple Syrup – Old Fashioned Maple & Walnut Fudge.
When I was a kid my parents would sometimes head to Niagara on the Lake for a weekend and come back with the most amazing fudge.
In fact, I am almost certain that the fudge at Niagara on the Lake is pretty much the best you can get.
One of my favourite flavours is their Maple & Walnut fudge. Such a classic and delicious pairing!
Now I don’t know how they make their fudge, but this recipe is at least as good. Unlike many fudge recipes you can find, this one is super simple with fresh, real ingredients that results in creamy, rich fudge.
A candy thermometer is super handy when candy making, and fudge making is a lot easier with one.
I really prefer a digital thermometer as they tend to work quickly for a variety of purposes which makes them a great option if you are on the market for a thermometer.
Old Fashioned Maple & Walnut Fudge
Ingredients:
2 cups pure maple syrup
1 cup heavy cream
1/4 cup butter
1/4 cup chopped walnuts
Directions:
Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
In a large saucepan, bring the maple syrup to a boil over medium-high heat then lower to a simmer for 5 minutes.
When the syrup rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching.
Pour in the heavy cream without stirring it in and bring the mixture back to a boil and simmer until it reaches 236°F on a candy thermometer*, about 20-25 minutes. The mixture will rise again so watch it!
Remove the pan from the heat and add the butter without stirring and set aside to cool for about 10 minutes.
Transfer the mixture to a mixing bowl and beat with an electric mixer on medium speed until the mixture thickens and just starts to lose it’s sheen, about 5 minutes.
Fold in chopped walnuts.
Pour the fudge into the prepared pan and spread out evenly with a spatula and refrigerate until completely set, about 2 hours.
Lift the fudge from the pan and cut into squares with a sharp knife.
Store in an airtight container for up to a week.
No Candy Thermometer? No Problem!
If you don’t have a candy thermometer, no problem! Get a cup of cold water and test the mixture by dropping a small spoonful into the water.
The mixture is ready when you are able to pick it out of the water and roll it into a soft ball.
Fudge is finicky. If things go wrong, you can fix it.
If your fudge turns out crumbly and hard it is because the syrup was overcooked.
To salvage it, heat it in a saucepan with about 1/4 cup heavy cream. Bring to a boil and stir until it has completely melted. Return to a boil without stirring just until the candy thermometer reads 236 degrees F and no more. Then proceed with the rest of the recipe.
If the fudge is too soft or won’t set, then it was not cooked enough.
Simply return the mixture to your saucepan and bring back to a boil without stirring and allow to cook until the candy thermometer reads 236 degrees F or until the soft ball water test works.
- 2 cups pure maple syrup
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup Walnuts Chopped
- Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
- In a large saucepan, bring the maple syrup to a boil over medium-high heat then lower to a simmer for 5 minutes.
- When the syrup rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching.
- Pour in the heavy cream without stirring it in and bring the mixture back to a boil and simmer until it reaches 236°F on a candy thermometer*, about 20-25 minutes. The mixture will rise again so watch it!
- Remove the pan from the heat and add the butter without stirring and set aside to cool for about 10 minutes.
- Transfer the mixture to a mixing bowl and beat with an electric mixer on medium speed until the mixture thickens and just starts to lose it's sheen, about 5 minutes.
Fold in Chopped Walnuts.
- Pour the fudge into the prepared pan and spread out evenly with a spatula and refrigerate until completely set, about 2 hours.
- Lift the fudge from the pan and cut into squares with a sharp knife.
- Store in an airtight container for up to a week.
If you don't have a candy thermometer, no problem! Get a cup of cold water and test the mixture by dropping a small spoonful into the water. The mixture is ready when you are able to pick it out of the water and roll it into a soft ball.
I have all the ingredients and it looks so delicious !!
My hubby would be in heaven if I made this treat up for him, one of his favourites! Thanks for sharing.
This sounds delicious — especially now that maple syrup season is upon us!
Definitely my kind of treat, love maple syrup and fudge so it’s a marriage made in heaven. I do like walnuts too but I think that I might not use them the first time I make this. Thanks so much for sharing. 🙂
12/09/2019
This—OLD FASHIONED MAPLE & WALNUT FUDGE is delicious.
IT MELTS IN YOUR MOUTH……I DID JUST EXACTLY WHAT THE
RECEIVE SAID TO DO. I USED “PRIVATE SELECTION” 100% PURE
GRADE A AMBER COLOR . VERY EXPENSIVE BUT I GOT LUCKY
IT WAS ON SALE DUE TO THE HOLIDAYS. IT IS FROM NORTH
AMERICAN MAPLE TREES. I AM GOING TO DO ANOTHER 2
BATCHES JUST TO USE UP THIS MAPLE SYRUP. Just Delicious….
Maple walnut fudge is probably my all time fave! Surprisingly I have never tried making it myself. Will definitely give this recipe a try – sounds delicious.
This sounds easy enough to make and this is one of my mothers favourite fudge flavours, I might just make this for her for Mothers Day!!
Looks yummy!
Hi – can this be made with store bought pure maple syrup? It’s all we can get in Australia and I’m super keen to try this recipe! (I should add – the ingredients list is ‘100% pure maple syrup’ – I’m just not sure what you mean by table syrup)
Table syrup is the artificial stuff. Pure maple syrup is what you want.
Thanks – one year on and this is officially a Christmas fave in my house!
Just made this for the holidays and it is the best fudge I have ever had (never mind made)!
It took quite a bit longer than stated to reach the soft ball stage so I was worried it wouldn’t get there but it did and after hand stirring for quite some time, it firmed up perfectly and set in the pan.
Much better than the other maple fudge recipes that require either white chocolate or brown sugar and a small amount of maple syrup. This is the real deal! Very impressed! Thank you 🙂
What size pan do you use 8×8 or larger. Going to try to make this weekend for my holiday gift containers. Thank you for your recipe.
Betty
This maple fudge is oh so good !!!
I have been looking for real maple syrup fudge for years and this recipe looks like a winner! I can’t wait to try it! Thank you for sharing!
Just made this for the first time.YUMMY! easy recipe with a candy thermometer. It’s a keeper.
Oh My Gosh, this sounds soooooo good! I’m going to give it a go this season. Theony thing that is missing from your recipe is approximatley how many pieces it yields. Can you please let us know. Thanks!
I only wish you posted whether the butter was melted or not and whether it was salted or unsalted please! I made some guesses and I’m part way through the recipe so I’ll see shortly how it all turned out! Thanks for posting!
This looks wonderful, hard to find a recipe without sugar, I’m going to try for sure. We are a small maple syrup producer and like to make gifts with the maple syrup.
Every fall l test new Christmas recipes, l’ll be making this soon 🙂
I made with with toasted pecans and it was wonderful. This is great recipe and very simple.
I like the recipe, though would a slight amount of salt be a good addition and perhaps a little real vanilla?
I’ve never made fudge before, but my husband loves maple walnut fudge. I followed the recipe and it came out perfectly! Thanks for sharing!
Why don’t you stir it?
I just made this for our family Christmas Party on December 1, 2019. It was a big hit! Everybody loved it. I’m definitely going to purchase a candy thermometer because I will be making this recipe again and again.
This is great fudge, and I have made this fudge three times. This fudge is easy to make. Tips, I toasted my pecans for 10 minutes. I also used 2 Tbsp of butter. I experimented with maple syrups from light to dark. I found the dark amber maple syrup provided a richer taste. Thank you for sharing this recipe.
I made this recipe twice over the holidays! I’m a novice at fudge, so I’m super appreciative of the tips in the post. The first time around I had issues with it setting. After a simple reheat to the right temperature it turned out perfectly. The second time I made it, it turned out great the first time. Everyone I shared it with over the holidays loved it. I love this recipe has real maple and such simple ingredients. Thank you for sharing!
This fudge is absolutely delicious, I love that it is only maple syrup, cream, butter and walnuts. It takes 40 minutes for it to reach 236° on my stove (I’m afraid to turn the heat up – don’t want to burn it). Everyone who’s tried it loves it! I want to double the recipe but most candy recipes say not to do that – has anyone tried that ? Thank you so much for sharing this.
I made this also and your right it took 40 min for it to reach 236• also I had to use mixer for at least 10-15 minutes before it got thick and creamy ! In fridge now looks and taste amazing ( hope it sets up right )
What heat do you use when simmering it for the 20-25 minutes? I had mine on low heat but it never reached 236. Also, do you turn it down to simmer right after it boils? And how thick is it supposed to get when you mix it after? Thanks!
Medium-low (usually 3 or 4 on the knob depending on your stove) Turn it to a simmer as soon as it comes to a boil.
Thanks so much, think I had the heat too low for the simmer and pot was too big!
I know this must be a good recipe from all the great reviews, but I’ve tried it three times and it never sets. I feel like I followed it exactly and I use both a thermometer and the soft ball method. I notice when I beat it, it thickens but still looks glossy, could I be doing something wrong here? How should it look when it’s ready to go in the pan? Many thanks.
Be patient when you beat it. It needs to lose its sheen and thicken before pouring into the pan or it will never set right.