How long does maple fudge last in the fridge?

If you're looking to go longer than a week, then I recommend storing the container in the refrigerator instead. When stored in the refrigerator, fudge should keep for 2-3 weeks .

Why is my maple fudge grainy?

Grainy Fudge The sugars probably crystallized , a common mistake when making candy like fudge or caramel. If the melting sugar splashes onto the sides of the pan, it turns back into crystals and causes the fudge to seize up. To avoid this issue, swirl the pan instead of stirring it with a spoon.

Why can't fudge be refrigerated?

Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge .

What makes high quality fudge?

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize . Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

Why is my maple fudge not setting?

Homemade Fudge Doesn't Always Set If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage . Using a candy thermometer can help home cooks avoid this problem.

Does maple fudge go bad?

Depending on the storage method, you can keep fudge fresh for one week to several months . It's all about packaging fudge properly to keep any air from drying it out and avoiding changes in temperature. Those factors can change the flavor and texture of fudge.

How long does maple fudge last?

It will last at least four weeks at room temperature. We do not recommend refrigerating the fudge as that will dry it out. However, it can be frozen if double-wrapped. Nutrition: All our fudge comes with a detailed ingredient label, list of allergens and nutrition facts.

Does fudge expire in the fridge?

Homemade fudge will typically only last for a few weeks . This type of fudge is best kept in a fridge. Professional fudge depends upon how you purchased it. If bought in a sealed bag then this will remain fresh for at least 6 months.

Easy Maple Walnut Fudge Recipe | A Spicy Perspective (2024)

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Easy Maple Walnut Fudge Recipe – You won’t believe this old-fashioned candy treat is made without sugar! It gets its sweetness and flavor from pure maple syrup and crunchy chopped nuts.

Easy Maple Walnut Fudge Recipe | A Spicy Perspective (1)

Why We Love This Recipe

Ever made fudge from scratch? Ever made fudge without sugar?? Today we’re making Maple Walnut Fudge using only 100% pure maple syrup for the sweetener.

This easy old-fashioned no-bake fudge recipe is made with just 5 ingredients – no corn syrup, sweetened condensed milk, or other highly-processed ingredients needed. And not only is it made with simple goodness, the recipe also happens to be gluten-free!

Homemade maple fudge is fabulously soft and delicious, and tastes like fall mixed with walnuts, pecans, or your favorite nut! Make a batch (or two) for parties or as holiday gifts, and give your family and friends a scrumptious taste of the season.

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5 Ingredients For This Easy Fudge Recipe

Maple syrup – real maple syrup, no fake pancake syrup stuff
Heavy cream – essential for a smooth consistency and rich flavor
Butter – unsalted
Salt – a pinch to balance the sweetness of the syrup
Walnuts – raw, chopped

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How to Make Maple Walnut Fudge

Set a large saucepot on the stovetop and attach a cooking thermometer to the side. Set out an 8 x 8-inch baking pan, and line it with parchment paper.

Pro Tip: Cut the corners inward so the paper fits down in the pan corners neatly.

Pour the maple syrup into the pot and turn the heat to medium.

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Bring the maple syrup to a boil, and set the timer for 5 minutes.

Once the maple syrup has boiled on its own for 5 minutes, pour in 1 cup of heavy cream and salt. Do not stir the mixture, but continue allowing it to boil for another 15+ minutes until it reaches 240°F on the cooking thermometer, just past “soft ball” consistency.

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The moment the fudge mixture reaches the right temperature, turn off the heat and remove it from the stovetop. Add the butter to the mixture and allow it to sit for another five minutes to cool.

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Then scoop the mixture into the bowl of an electric stand mixer.

Beat the mixture at medium speed, for 3 to 5 minutes until it starts to crystallize. Continue to beat adding ½ cup of additional cream to the mixture to soften it. The fudge should change to a lighter color and lose its sheen a bit.

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Now mix in ½ cup of chopped walnuts. Once the nuts are mixed in evenly, turn off the mixer. Scoop the fudge into the prepared pan and press firmly into an even later.

Get the Complete (Printable) Maple Walnut Fudge Recipe Below. Enjoy!

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Then take the remaining ¼ cup of walnuts and sprinkle and press them into the top of the fudge.

Refrigerate for at least one hour to allow the fudge to sit.

Recipe Variations

Swap walnuts with chopped pecans, or any other chopped nuts you like!
You can also leave out the nuts entirely for a nut-free maple fudge recipe.
For an even stronger flavor, add 1 teaspoon of maple flavoring extract to the mixture when you add the butter. Or add in vanilla extract.
Easily halve or double the recipe!

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Frequently Asked Questions

What is maple fudge made of?

The key to get delicious tasting maple fudge is to use real maple syrup! This easy fudge recipe uses maple syrup, heavy cream, butter and salt.

What is the best way to store fudge?

Store in an airtight container at room temperature for up to two weeks.

Can maple walnut fudge be frozen?

Yes, it can! After cutting the prepared fudge into squares, transfer it to an airtight container lined with parchment paper. Keep in the freezer for up to 3 months. It is best to thaw overnight in the fridge, then enjoy within a few days.

What is the secret to perfect fudge?

It is essential to cook the fudge at the right temperature to get that delightful melt-in-your-mouth consistency. This is why I highly recommend using a candy thermometer when you make this maple fudge recipe to ensure the right temp every time.

Be sure that you do not stir for the full 15 minutes after the heavy cream is added to the bubbling maple syrup. I know you’ll be super tempted to give it just a little stir… Avoid the urge!

Why does butter separate in fudge?

If your maple base separates from the butter, the base is likely too hot. Do not add the butter until the pan has been removed from the heat source.

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Looking for More Easy Candy Recipes? Be Sure to Also Try:

Fluffy Divinity Candy Recipe
Bourbon Salted Caramel Candy
No-Bake Peanut Butter Balls
Easy Cinnamon Pecan Praline Candy
The Easiest Candy Orange Peel Recipe

Print Recipe

4.84 stars (6 reviews)

Maple Walnut Fudge

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

You won't believe this old-fashioned fudge recipe is made without sugar! It gets all of its sweetness and flavor from pure maple syrup and crunchy chopped nuts.

Servings: 64 pieces

Ingredients

US Customary – Metric

2 ½ cups pure maple syrup
1 ½ cups heavy cream divided
¼ cup butter
½ teaspoon salt
¾ cup chopped walnuts divided (or pecans)

Instructions

Set a large saucepot on the stovetop and attach a cooking thermometer to the side. Set out an 8 x 8-inch baking pan, and line it with parchment paper. Cut the corners inward so the paper fits down in the pan neatly.
Pour the maple syrup into the pot and turn the heat on medium. Bring the maple syrup to a boil, and set the timer for 5 minutes.
Once the maple syrup has boiled on its own for 5 minutes, pour in 1 cup heavy cream and salt. Do not stir the mixture, but continue allowing it to boil for another 15+ minutes until it reaches 240°F on the cooking thermometer.
The moment the fudge mixture reaches the right temperature, turn off the heat and remove from the stovetop. Add the butter to the mixture and allow it to sit for another five minutes to cool. Then scoop the mixture into the bowl of an electric stand mixer.
Beat the mixture at medium speed, for 3 to 5 minutes until it starts to crystallize. Continue to beat, and add ½ cup of additional cream to the mixture to soften it. The fudge should change to a lighter color and lose its sheen a bit.
Now mix in ½ cup of chopped walnuts. Once the nuts are mixed in evenly, turn off the mixer. Scoop the fudge into the prepared pan and press firmly into an even later. Then take the remaining ¼ cup of walnuts and press them into the top of the fudge.
Refrigerate for at least one hour to allow the fudge to sit. Then lift the fudge out of the pan by the edges of the paper. Cut into 64 small 1-inch squares

Notes

Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Serving: 1pc, Calories: 68kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 8mg, Sodium: 27mg, Potassium: 40mg, Fiber: 0.1g, Sugar: 8g, Vitamin A: 104IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 0.1mg

Course: Candy, Dessert

Cuisine: American

Author: Sommer Collier

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