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    You are in: Home / Dessert / Maple-Walnut Fudge Recipe
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    Maple-Walnut Fudge

    Average Rating:

     2 Total Reviews

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    • on March 07, 2010

      Very yummy. - MUST use larger than a 6 Qt pot or it overflows. - I tried halving and doubling the recipe and both failed. :-( You can pour the fudge out onto a stone countertop and let it cool faster. after your finger leaves an impression, it's at 110F and its time to beat it! All of a sudden it will lose its shine an become fudge. If it seems crumbly, knead it by hand it and it should gain the right consistency. - Try grade B maple syrup for a slightly stronger flavor.

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    • on January 06, 2009

      Both my wife and I love Maple fudge, but neither of us had made it before. This is a great recipe. Wonderful fudge. There were a couple things I did different. We use pure vanilla from Mexico, which is usually a bit stronger, so we only used just over 1 teaspoon. Also, The reason we made it was because we had leftover pecans from christmas cookies. Those worked well (although I'm sure walnuts are better). Also, the one drawback is how long it takes to cool to 110 degrees. I had somewhere to go, and had to beat the fudge while it was still at 125 degrees, but it turned out great. Good recipe.

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    Nutritional Facts for Maple-Walnut Fudge

    Serving Size: 1 (1700 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2168.7
     
    Calories from Fat 765
    35%
    Total Fat 85.0 g
    130%
    Saturated Fat 39.5 g
    197%
    Cholesterol 203.7 mg
    67%
    Sodium 237.2 mg
    9%
    Total Carbohydrate 360.9 g
    120%
    Dietary Fiber 2.6 g
    10%
    Sugars 331.3 g
    1325%
    Protein 8.5 g
    17%
    Detailed Nutrition Values About Nutrition Info

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