Maple Walnut Fudge

8 x 8 pan

 

1 tablespoon cold unsalted butter, plus more for pan

1 1/2 cups heavy cream

3 cups sugar

1/4 cup light corn syrup

1/4 teaspoon salt

1 Tbsp. Mapleine maple extract

1 1/2 cups toasted walnut pieces

 

Butter an 8-inch square baking pan or line with parchment paper, allowing a 1-inch 

overhang and set aside. Put the tablespoon of butter in a large bowl. Place the cream, 

sugar, corn syrup, and salt into a medium heavy saucepan.  

 

Cook over medium-low heat, stirring constantly, until sugar has dissolved, about 10 

minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes. 

 

Immediately pour mixture into bowl with butter (do not scrape out the bottom of the 

pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours. 

 

Remove thermometer. Transfer bowl to a work surface and add maple extract and 

toasted walnuts. Using a wooden spoon, begin to gently stir mixture until it thickens, 

lightens in color, and loses its sheen, about 6 minutes. 

 

Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of 

pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover well. Cut into 1 inch squares and store in an airtight container.