The Darker the Syrup… Part II, Maple Walnut Fudge

These maple walnut fudge squares were made from an especially rich, dark grade-A syrup.

The fall season and homemade candy seem to go together, and with an unexpected extra half-gallon of maple syrup in our pantry, our thoughts went straight to maple fudge. I love how food can take you home, and the maple candy Barbra created took me all the way to Pennsylvania. (Click here for more on Maple Syrup.)

Maple Walnut Fudge


  • 1  1/2 cups real maple syrup
  • 1  3/4 cups granulated sugar
  • 2/3 cup heavy cream
  • 1/4 tsp salt
  • 1/4 cup unsalted butter
  • 1 tsp vanilla extract
  • 1 cup chopped walnuts


  1. Line an 8 inch square pan with nonstick foil and spray with cooking spray.
  2. Combine syrup, sugar, heavy cream and salt in a medium saucepan, preferably a non stick one; bring to boiling over medium high heat, stirring constantly. Once boiling, cook 7 to 8 minutes or until mixture registers 238 degrees F on a candy thermometer.
  3. Remove pan from heat. With an electric mixer, beat in butter and vanilla.
  4. Continue to beat on high power for 8 to 9 minutes, or until thickened, light in color and fudge loses its glossy finish. Stir in nuts and spread in prepared pan. Let stand until firm about 25 minutes, then cut into squares.

Recipe adapted from

3 thoughts on “The Darker the Syrup… Part II, Maple Walnut Fudge

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