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Maple Walnut Fudge

Source of Recipe


Sunset, December 2003






List of Ingredients



• 2 cups firmly packed light brown sugar
  
• 2 cups granulated sugar
  
• 1-1/2 cups whipping cream
  
• 3/4 cup pure maple syrup
  
• 1/4 cup light corn syrup
  
• 1/4 cup butter, cut into chunks
  
• 2 tsp vanilla
  
• 1 cup chopped toasted walnuts *
  






Instructions



1. In a 5- to 6-quart heavy-bottomed pan over low heat, stir brown sugar, granulated sugar, cream, maple syrup and corn syrup, continually scraping bottom of pan with a heatproof spatula, until sugar is completely dissolved, about 15 minutes. Increase heat to medium, and bring mixture to a simmer. Cook, stirring occasionally and brushing down pan sides with a wet pastry brush, and watching to make sure mixture doesn't bubble over (reduce heat if it threatens to), until mixture reaches 240° F on a candy thermometer, 10 to 15 minutes. Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla, but do not stir; insert candy thermometer and let mixture stand undisturbed until cooled to 110°, 1 to 1-1/2 hours.
   
   
2. Line a 9-inch square pan with foil; lightly butter foil. With the paddle attachment of standing mixer or a sturdy wooden spoon, beat maple mixture vigorously (on high speed, if using mixer; reduce speed if motor starts to labor) until mixture thickens and turns from a shiny caramel color to pale beige, about 10 minutes with a mixer, about 15 minutes by hand. Stir in walnuts. Scrape into pan and chill until firm to the touch, at least 2 hours, or up to 1 day.
   
   
3. Lift foil to remove fudge from pan; cut fudge into 1-inch squares. Store cut fudge airtight in the refrigerator for up to 1 week. To keep longer (up to 1 month), wrap un-cut fudge airtight and chill; cut into squares as you want to use it. Serve at room temperature.
   
   Makes about 3 pounds.
   
   






Final Comments


* To toast walnuts:
Bake in a 375° oven until barely golden under skins, 6 to 8 minutes.