James Carrier
Makes about 3 pounds

This rich, homemade maple-walnut fudge recipe is wonderful to have on hand for nibbling or offering to drop-in guests. Beautifully packaged, fudge also makes a personal gift for the holidays.

Notes: You will need a candy thermometer to make this fudge. Make sure you buy pure maple syrup rather than artificially flavored syrup. Read "Candy Basics" and "Fudge Pointers" below before beginning. To toast walnuts, bake in a 375° oven until barely golden under skins, 6 to 8 minutes.

How to Make It

Step 1

In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup, and corn syrup, continually scraping bottom of pan with a heatproof spatula, until sugar is completely dissolved, about 15 minutes. Increase heat to medium and bring mixture to a simmer.

Step 2

Cook, occasionally stirring mixture and brushing down pan sides with a wet pastry brush, and watching to make sure mixture doesn't bubble over (reduce heat if it threatens to), until mixture reaches 240° on a candy thermometer, 10 to 15 minutes. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 to 1 1/2 hours.

Step 3

Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat maple mixture vigorously (on high speed if using mixer; reduce speed if motor starts to labor) until mixture thickens and turns from a shiny caramel color to pale beige, about 10 minutes with a mixer, about 15 minutes by hand. Stir in walnuts. Scrape into pan and chill until firm to the touch, at least 2 hours, or up to 1 day.

Step 4

Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator up to 1 week. To keep longer (up to 1 month), wrap uncut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.

Step 5

Candy basics:

Step 6

Before you begin, read the recipe all the way through and assemble all the tools and ingredients you will need. Many candy recipes require that you act quickly once the sugar syrup reaches the desired temperature. Use care when working with hot sugar syrup, as it can cause severe burns.

Step 7

Choose the right pans. Heavy-bottomed stainless steel pans are best for cooking sugar mixtures. Thin, lightweight pans tend to conduct heat--and cook sugar syrup--unevenly.

Step 8

Use a candy thermometer when called for. They measure temperatures up to 400°. You'll find them in the kitchen-gadget section of many supermarkets, priced between $10 and $

Step 9

Submerge the bottom of the thermometer completely in the sugar syrup to get an accurate reading. Using a narrow pan with tall sides makes the mixture deeper, but, if necessary, you can gently tilt a shallower pan to submerge the thermometer bottom.

Step 10

Melt chocolate gently for best results. If chocolate gets too hot, it may not set properly and will develop "bloom" (white streaks) on the surface when stored. Stirring chopped chocolate in a pan or bowl over hot, not simmering, water maintains an even, low temperature, resulting in glossy, firmly set chocolate.

Step 11

Fudge pointers:

Step 12

Dissolve the sugar completely over low heat (step 1) before bringing the mixture to a simmer. Using superfine sugar, also sold as "baker's sugar," makes this easier. To check whether the sugar has dissolved, scrape the pan bottom with a heatproof spatula, pull the spatula up, let the syrup on it cool for a few seconds, then rub a drop between your fingers. If you can feel grains of sugar, it hasn't dissolved yet.

Step 13

Prevent sugar crystals from forming on the sides of the pan in step 2 by brushing down the sides with a wet pastry brush a few times.

Step 14

Let the mixture cool to lukewarm (exactly 110°) before beating it (step 3); otherwise, the fudge may stiffen and become grainy. Pouring it into a large, shallow bowl helps it cool faster, but don't stir it too early.

Step 15

Beat the fudge well once it has cooled to 110°. Chocolate fudge thickens more than maple fudge at this stage, but both dull slightly and take on a lighter color after beating; that's when they're ready to pour into the pan.

Step 16

Nutritional analysis per ounce.

Ratings & Reviews

Overpowering maple flavor

December 23, 2015
The recipe makes an excellent fudge, but the maple flavor to me was way too overpowering.. I was going to put this in gift baskets but I am leaving this out.. you cannot handle more than one bite and you just don't want any more, after that bite, ever.. might be good for dieters though.. I wont be making this recipe again.. 

Ranch Dog

March 19, 2015
great recipe IF you can follow directions, cooking anything with lots of sugar requires strict attention to temperature, if you dont exact;y follow directions you will end up with "a block of sugar"

cookieamity's Review

June 22, 2011
This turned out amazing! It was time consuming, but most of the time is just spent waiting for it to cool before the final steps.

countrygramma's Review

December 09, 2010
I was glad I read the whole recipe through, before I got started. This requires lots of controled steps. But if you stayu with it, it's well worth the demand of attention. Every one wanted to know where I ordered the fudge from. I really soaked up all the attention!! A keeper for sure.

Zipadeedooda's Review

March 29, 2009
I was very excited to find a pure maple syrup fudge recipe but after making it, I was sadly disappointed. This recipe took over 2 1/2 hours to make. It's very tedious to make and after following every instruction to the letter I ended up with a 9x9 pan of sugar. It was so sickeningly sweet it wasn't edible. If I look back to the recipe I see that it's 2 cups of brown SUGAR, 2 cups of granulated SUGAR, 3/4 cup of maple syrup (SUGAR), and 1/4 cup corn syrup (SUGAR). There's very little else in this recipe to tone down the sweetness. I've had some wonderful maple walnut fudge in the past, but this recipe just doesn't make the cut. I had planned on giving some to an elderly neighbor when it was finished but I couldn't bring myself to give this block of sugar to anyone! If you want a creamy, delightful, maple fudge this isn't the recipe for you.

Lawyerjen's Review

December 13, 2008
This fudge is time-consuming and fussy, but the results are amazing! It is rich and creamy and utterly delicious.