Maple Walnut Fudge Tutorial

Smooth, Creamy, and Melt in your mouth Maple Walnut Fudge now and for the Holiday's.

This is a recipe that I have more than adapted, it has been significantly modified!! The result is a delectable maple fudge studded with walnuts.  The original recipe was given on intimateweddings.com as a wedding favor.  The recipe is a bit tricky (as are many homemade fudge recipes) so I am going to give a few helpful hints to ease your way and help your success. 

First be aware of the size and intensity of the burners on your range.  I cannot make candy on the big burner on my stove.  It is a 13,000 BTU gas burner and it is plain too hot for candy making, even when I have used it turned down.  I use a mid-range burner on medium heat.  Use a pan with a heavy bottom not a thin bottom.  Use a good candy thermometer. Measure and follow directions exactly.
I prefer pure cane sugar when candy making rather than beet sugar.

Ingredients for Maple Walnut Fudge:

3 C. granulated sugar
1 C. powdered maple sugar (available to order from King Arthur Flour Co.)
pinch of salt
1/2 C. butter
3/4 C. genuine pure maple syrup
1 C. half and half
1 1/2 C. miniature marshmallows
1 t. pure vanilla
1/8 t. maple flavor (optional)
1 1/2 C. chopped walnuts (or nut of your preference)

I prepared two but only needed one.

8" square pan lined with parchment paper
candy thermometer

Line the pan with parchment paper and take the paper up the sides of the pan and fold it over the edges.

Using a large heavy bottomed pan over medium heat combine the sugars, butter,  salt,  maple syrup, half and half, and marshmallows.

Cook the mixture stirring occasionally until a candy thermometer or digital thermometer reaches 230-235 degrees F. or until soft ball stage.

Remove from the heat and let it cool undisturbed until it reaches 130 degrees F.   This took about 40 minutes at my house but can vary.    Add the flavorings and nuts and stir together.   Mix at medium speed with an electric mixer until the mixture begins to loose it's gloss and starts to stiffen and harden around the edges.  THIS IS THE TRICKIEST PART OF THE PROCESS.  IF YOU WAIT TOO LONG TO STOP THE MIXTURE WILL BECOME TO HARD AND IMPOSSIBLE TO POUR FROM THE PAN.  This only took mine maybe 3-5 minutes.  Pour mixture into pan, spread and refrigerate for 2 hours.

Lift the paper and fudge from the pan and cut using your longest knife into 36 squares.  Yield 1 1/4 pounds Maple Walnut Fudge.  Store tightly wrapped and in an airtight container.

Note:  If you do not have the granulated maple sugar you may use an additional 1 C. granulated sugar and increase the maple flavoring to 1/4 t.