Maple Walnut Fudge with Sea Salt

Why You’ll Love This Recipe

• Deep maple flavor from real maple syrup, balanced with a whisper of sea salt.
• Classic creamy fudge texture with a fine, old-fashioned crumb and toasted walnut crunch.
• Reliable stovetop method with candy thermometer cues for consistent results.
• Perfect for gifting and make-ahead holiday trays.

Grocery List

• Produce: None
• Dairy: Heavy cream; unsalted butter
• Pantry: Pure maple syrup (Grade A amber or dark), light corn syrup (optional), vanilla extract, fine sea salt, flaky sea salt, walnuts (halves or pieces), parchment paper

Full Ingredients

Maple Fudge Base

• 2 cups (480 ml) pure maple syrup, Grade A amber or dark
• 1 cup (240 ml) heavy cream
• 2 tbsp (30 ml) light corn syrup (optional but helpful for preventing crystallization)
• 1/2 tsp fine sea salt
• 3 tbsp (42 g) unsalted butter
• 1 tsp vanilla extract

Mix-Ins & Finish

• 1 1/2 cups (150 g) walnuts, toasted and chopped
• Flaky sea salt, for sprinkling

Step-by-Step Instructions

Step 1: Prep the pan and toast the walnuts

Heat the oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast for 8–10 minutes until fragrant and a shade darker. Cool completely, then chop. Line an 8-inch square pan with parchment, leaving a 2-inch overhang on two sides for easy lifting.

Step 2: Combine ingredients in a heavy pot

In a heavy-bottomed 3‑quart saucepan, combine the maple syrup, heavy cream, light corn syrup (if using), and fine sea salt. Clip a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom. Set over medium heat.

Step 3: Bring to a boil and cook to soft-ball stage

Stir gently just until the mixture is homogenous and begins to simmer, then stop stirring completely. Once boiling, use a wet pastry brush to wash down any sugar crystals that form on the pan walls. Cook at a steady boil without stirring until the thermometer reads 236°F (113°C). This typically takes 10–15 minutes. If you do not have a thermometer, a small drop should form a soft, malleable ball in cold water.

Step 4: Add butter and cool undisturbed

Remove the pan from heat. Place the butter on top of the hot syrup mixture but do not stir it in. Let the mixture cool undisturbed until it reaches 110°F (43°C), about 45–60 minutes. The butter will melt and form a layer; that’s good—it helps prevent premature crystallization.

Step 5: Beat to create the creamy fudge texture

Add the vanilla. Beat the mixture vigorously with a sturdy wooden spoon (or a stand mixer with paddle on low) until it thickens, turns opaque and matte, and begins to hold ridges—about 4–8 minutes. The moment the gloss fades and the mixture resists the spoon, you’re ready to move.

Step 6: Fold in walnuts and pan it

Quickly fold in the chopped toasted walnuts. Scrape the fudge into the prepared pan and smooth the top with an offset spatula. Immediately sprinkle with a pinch or two of flaky sea salt for a delicate pop of flavor.

Step 7: Set, slice, and serve

Let the fudge set at cool room temperature for 2–3 hours (or refrigerate 1–2 hours). Lift the slab out using the parchment. Warm a sharp knife under hot water, wipe dry, and cut into 1-inch squares, wiping the blade between cuts for clean edges.

Pro Tips

• Use a heavy 3‑quart saucepan so the syrup cooks evenly without scorching.
• Calibrate your thermometer: boiling water should read 212°F (100°C). Adjust your target accordingly, or subtract about 2°F for every 1,000 ft above sea level.
• Do not stir once the mixture is boiling; stirring encourages large crystals and grainy texture.
• Grade A amber or dark maple syrup delivers the best maple-forward flavor.
• Rescue plan: If the fudge turns crumbly or too firm, return it to the pan with 2–3 tbsp heavy cream, reheat to dissolve, and cook again to 236°F before repeating the cool/beat steps.

Variations

• Maple-Bourbon Walnut Fudge: Stir in 1–2 tbsp bourbon with the vanilla. Expect a slightly softer set and lovely warmth.
• Chocolate-Maple Swirl: Melt 3 oz (85 g) dark chocolate. After beating the fudge, drizzle the chocolate over the surface in the pan and marble with a skewer.
• Spiced Winter Fudge: Add 1 tsp ground cinnamon and a pinch of nutmeg with the vanilla for cozy, aromatic notes.

Storage & Make-Ahead

Store cut fudge in an airtight container at cool room temperature for up to 1 week, layering pieces between parchment. Refrigerate for up to 3 weeks or freeze for up to 2 months. For freezing, wrap the uncut slab tightly in parchment and then in foil, or freeze cut squares in a single layer before transferring to a freezer bag. Thaw in the wrapper to prevent condensation from marring the surface.

Nutrition (per serving)

Approximate for 1 of 64 pieces: 60 calories; 3.5 g fat (1.5 g saturated); 8 g carbohydrate; 6–7 g sugars; 0.5 g protein; 25 mg sodium. Values are estimates.