Maple Cream Fudge (Milk)

Maple walnut fudge has a silky-smooth texture and a wonderful fall flavour. It's made with real maple syrup and crunchy toasted walnuts, resulting in a delicious unique fudge that is sure to grab attention. This recipe is a flavour variation on old-fashioned fudge. Since it uses the traditional method, you will need a good candy thermometer to make it. It's an essential tool for ensuring your fudge reaches a specific temperature to avoid any of the common fudge problems. Also, be sure to carefully follow the instructions for cooling and beating the fudge so your candy comes out perfectly.

2 cups sugar (500 mL)
½ cup pure maple syrup (125 mL)
¾ cup milk (175 mL)
1 pinch sea salt
2 Tbsp. butter (30 mL)
1 tsp. pure vanilla extract (5 mL)
1 pkg walnuts, toasted, cooled and chopped (100 g)

Prepare an 8x8" square pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Mix sugar, maple syrup, milk and salt in a large saucepan. Cook over low heat (without stirring) until the sugar dissolves and the mixture comes to a boil.

Cook mixture until it reaches 234-240°F (112-116°C) on a candy thermometer, or until a tspful forms a soft, flexible ball when dropped into cold water. Remove pan from heat and add butter. Do not stir. Let fudge cool to 110°F (43°C), or until the bottom of the pan feels barely warm to the touch, 30-45 minutes.

Stir in vanilla and beat fudge with a wooden spoon until it is slightly thickened. Add walnuts and continue beating until fudge begins to lose its glossy finish. Quickly spread fudge evenly into your prepared pan.

Cool completely before cutting into squares. Store in an airtight container in the fridge for up to 1 week.

Makes 36 pieces.