Maple Fudge (Print version)
Creamy Maple Fudge with a soft set, warm maple flavor, and optional walnuts for a simple homemade candy.
# Ingredients:
For the fudge
01 -
1 1/2 cups (300 g) granulated sugar
02 -
2/3 cup (160 ml) evaporated milk
03 -
2 tablespoons (28 g) unsalted butter
04 -
1 tablespoon pure maple syrup
05 -
1/4 teaspoon fine salt
06 -
2 cups (340 g) white chocolate chips
07 -
1 jar (7 oz or 198 g) marshmallow creme
08 -
1 1/2 teaspoons maple extract
09 -
1/2 teaspoon vanilla extract
10 -
1/2 cup (60 g) chopped walnuts
For finishing
11 -
1/4 cup (30 g) walnut halves or pieces, optional for topping
12 -
Flaky salt, optional
# Instructions:
01 -
Line an 8-inch square pan with parchment paper, leaving overhang on two sides. Lightly butter the parchment or mist it with nonstick spray.
02 -
Add the sugar, evaporated milk, butter, maple syrup, and salt to a heavy medium saucepan. Cook over medium heat, stirring constantly, until the mixture reaches a full rolling boil.
03 -
Keep boiling and stirring until a candy thermometer reads 234°F to 236°F, about 4-6 minutes after the full boil starts. Remove the pan from the heat right away.
04 -
Add the white chocolate chips, marshmallow creme, maple extract, and vanilla. Stir firmly until the chips are melted and the mixture looks smooth and glossy.
05 -
Fold in the chopped walnuts. Scrape the fudge into the prepared pan and smooth the top quickly with a spatula.
06 -
Press walnut pieces on top if using and sprinkle with a little flaky salt if desired. Refrigerate until firm, 1-2 hours, then lift out and cut into 36 squares.
# Good to know:
01 -
Chilling time is 1-2 hours and is not included in the cook time.
02 -
For the cleanest slices, cut the fudge while cold.
03 -
A candy thermometer gives the most reliable set.