Maple Walnut Fudge (No Corn Syrup)
If you love rich, creamy, and nutty sweets, this Maple Walnut Fudge (No Corn Syrup) recipe is your new best friend. It’s a luscious treat that combines the deep, natural sweetness of pure maple syrup with the satisfying crunch of walnuts, all without a drop of corn syrup. Perfect for holiday gift-giving or a cozy night in, this fudge is simple to make with just a handful of pantry staples. Plus, it’s made with real ingredients you can feel good about, delivering indulgence without complexity. Ready to dive into a batch of melt-in-your-mouth goodness? Let’s get started!
Why It’s Crowd-Pleasing
This Maple Walnut Fudge (No Corn Syrup) stands out because it balances sweetness and texture so beautifully. The maple syrup adds a warm, natural flavor that’s richer and more complex than plain sugar, making every bite memorable. The chopped walnuts add a delightful crunch and a touch of earthiness that pairs perfectly with the smooth, buttery fudge base. Without corn syrup, this fudge feels more wholesome and less artificial, yet it still has that perfect creamy texture everyone loves. Whether you’re serving it at a family gathering or gifting it to friends, it’s sure to be a hit with kids and adults alike.
Gather These Ingredients
- 2 cups sugar – The base sweetness that caramelizes beautifully.
- 1/2 cup unsalted butter – Adds creaminess and richness.
- 1/2 cup heavy cream – Ensures a smooth, luscious texture.
- 1/4 cup pure maple syrup – The star ingredient for natural sweetness and flavor.
- 1 teaspoon vanilla extract – Enhances the overall depth of flavor.
- 1 cup chopped walnuts – Provides crunch and a nutty contrast.
- 1/2 teaspoon salt – Balances sweetness and intensifies flavor.
Recommended Tools
- Heavy-bottomed saucepan – For even heat distribution and preventing burning.
- Candy thermometer – To monitor precise temperature for perfect fudge consistency.
- Wooden spoon or heat-resistant spatula – For stirring the mixture gently.
- 9×9-inch square pan – Ideal for setting the fudge evenly.
- Parchment paper – To line the pan for easy removal and clean-up.
- Sharp knife – For cutting the fudge into neat squares once set.
Maple Walnut Fudge (No Corn Syrup) Cooking Guide
Step 1: Prepare Your Pan
Line your 9×9-inch square pan with parchment paper, leaving some overhang on the sides. This will make it much easier to lift the fudge out once it’s set. Set the pan aside.
Step 2: Combine Sugar, Butter, Cream, and Maple Syrup
In a heavy-bottomed saucepan, combine 2 cups sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/4 cup pure maple syrup. Place the pot over medium heat and stir gently until the butter melts and the sugar dissolves.
Step 3: Boil to Soft-Ball Stage
Attach your candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. Bring the mixture to a boil without stirring, and cook until it reaches 234°F (soft-ball stage). This step is crucial for the perfect fudge texture.
Step 4: Remove From Heat and Add Flavor
Once the mixture hits 234°F, remove it from the heat immediately. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Let the mixture cool without stirring until it reaches about 110°F, which can take 10-15 minutes.
Step 5: Beat the Fudge
After cooling, use a wooden spoon or electric mixer to beat the fudge vigorously until it thickens and loses its glossy sheen. This usually takes around 5-7 minutes. This step transforms the syrupy mixture into creamy fudge.
Step 6: Fold in Walnuts and Set
Gently fold in the 1 cup chopped walnuts until evenly distributed. Pour the fudge into your prepared pan and smooth the top with a spatula. Let it cool at room temperature until firm, about 2 hours. For quicker setting, refrigerate for 1 hour.
Step 7: Cut and Serve
Once fully set, lift the fudge out of the pan using the parchment paper edges. Cut into small squares with a sharp knife and enjoy! Store leftovers in an airtight container.
If You’re Out Of…
- Walnuts: Pecans or almonds make excellent substitutes.
- Heavy cream: Full-fat coconut milk can be used for a dairy-free version.
- Vanilla extract: A splash of maple extract enhances the maple flavor.
- Pure maple syrup: Honey works in a pinch but alters the flavor slightly.
Mistakes Even Pros Make
- Not using a candy thermometer: Guesswork can lead to undercooked or grainy fudge.
- Stirring the mixture during boiling: This can cause crystallization and a gritty texture.
- Beating the fudge before it cools enough: If it’s too hot, the fudge won’t set properly.
- Using salted butter: This can throw off the balance of sweetness and saltiness.
Save for Later: Storage Tips
After cutting your Maple Walnut Fudge (No Corn Syrup), store the pieces in an airtight container to keep them fresh and chewy. It’s best kept at room temperature for up to two weeks. If you prefer a firmer texture or want to preserve it longer, refrigerate the fudge for up to a month. To prevent sticking, layer parchment paper between batches. When ready to serve, let refrigerated fudge come to room temperature for the best softness and flavor.
Helpful Q&A
Can I make this fudge without nuts?
Absolutely! Simply omit the walnuts for a smooth, classic maple fudge. You can also add other mix-ins like dried cranberries or seeds if you want some texture without nuts.
Why is my fudge grainy?
Graininess usually happens if the sugar crystallizes during cooking or if you stir too much while boiling. Using a candy thermometer and avoiding stirring during the boil helps prevent this common issue.
Can I use light or dark maple syrup?
Yes, both light and dark maple syrup work well. Light syrup offers a milder flavor, while dark syrup gives a stronger, more robust maple taste. Choose based on your preference.
Is it necessary to use pure maple syrup?
Pure maple syrup provides the best flavor and natural sweetness, but if you’re in a pinch, you can substitute with honey or a good-quality maple-flavored syrup. Keep in mind, substitutes may change the taste and texture slightly.
Try These Next
- Maple Pecan Chocolate Chip Blondies – A delicious twist on classic blondies with the same rich maple flavor.
- Chocolate Almond Toffee Bark – A crunchy, chocolaty treat with toasted almonds and buttery toffee.
Time to Try It
There’s nothing quite like homemade fudge to bring smiles around the table, and this Maple Walnut Fudge (No Corn Syrup) is a standout for its rich flavor and simple ingredients. Once you master this recipe, you’ll find it hard to go back to store-bought treats. Remember, the key to perfect fudge is patience and precision, so take your time with each step. Whether you’re making it for yourself or as a gift, this fudge is a sweet way to show you care. Ready to experience that creamy, nutty, maple-infused bliss? Grab your ingredients and get cooking today!
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Maple Walnut Fudge (No Corn Syrup)
Ingredients
Equipment
Method
- Line your 9x9-inch square pan with parchment paper, leaving some overhang on the sides. Set the pan aside.
- In a heavy-bottomed saucepan, combine 2 cups sugar, 1/2 cup unsalted butter, 1/2 cup heavy cream, and 1/4 cup pure maple syrup. Place the pot over medium heat and stir gently until the butter melts and the sugar dissolves.
- Attach your candy thermometer to the saucepan, ensuring it doesn’t touch the bottom. Bring the mixture to a boil without stirring, and cook until it reaches 234°F (soft-ball stage).
- Once the mixture hits 234°F, remove it from the heat immediately. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon salt. Let the mixture cool without stirring until it reaches about 110°F, about 10-15 minutes.
- After cooling, use a wooden spoon or electric mixer to beat the fudge vigorously until it thickens and loses its glossy sheen, about 5-7 minutes.
- Gently fold in 1 cup chopped walnuts until evenly distributed. Pour the fudge into your prepared pan and smooth the top with a spatula.
- Let it cool at room temperature until firm, about 2 hours, or refrigerate for 1 hour for quicker setting.
- Once fully set, lift the fudge out of the pan using the parchment paper edges. Cut into small squares with a sharp knife and enjoy! Store leftovers in an airtight container.
Notes
- Use a candy thermometer to ensure the fudge reaches the perfect soft-ball stage for ideal texture.
- Substitute walnuts with pecans or almonds if desired.
- Store fudge in an airtight container at room temperature up to two weeks or refrigerate to keep longer.
