Ingredients
- 2 cups maple syrup
- 1 cup heavy cream
- ¾ cup dark brown sugar
- 2 tablespoons butter
- 1 pinch salt
- 1 tablespoon vanilla extract
Why This Recipe Is So Popular
Cooking Tips You Should Know
- Stir constantly while cooking to prevent burning and ensure a smooth texture.
- Let the fudge cool completely before cutting to achieve clean, firm pieces.
Step 1
Lin an 8x8-inch baking pan with waxed paper and lightly butter the paper so the fudge doesn’t stick. In a medium saucepan over medium heat, combine the maple syrup, heavy cream, and brown sugar. Bring this to a boil, then let it continue boiling without stirring until it bubbles and reaches 240°F (that’s the soft-ball stage on a candy thermometer).
Step 2
Take the pan off the heat and stir in the butter and a pinch of salt, but don’t mix it all together just yet. Let the mixture cool down until it hits about 105°F. Once it’s cooled, add in the walnuts and vanilla, then beat the fudge until it loses its shine and starts to thicken. Pour everything into your prepared pan and let it cool completely at room temperature. When it’s set, cut into pieces, wrap them up, and keep them stored in the fridge.
