Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (2024)

FAQs

How long does maple fudge last in the fridge? ›

It would depend a little on your respective milk and sugar content(s), but fudge, kept cool, will last 2-3 weeks. Temperature is pretty important, because both freezing and melting will mess with the sugar crystals in the fudge.

Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer. Remove from heat. Add butter and salt but do not mix.

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

Grainy Fudge

To avoid this issue, swirl the pan instead of stirring it with a spoon. You can use a wet pastry brush to wipe down any sugar that sticks to the sides of the pot.

Never stir the mixture during cooking or sugar could crystallize again. The mixture may seize and become grainy. Use a candy thermometer or conduct a cold water test to check if the fudge is done. Do not rely on the cooking time indicated in your recipe.

Fudge can typically be stored in the refrigerator for up to two weeks. For longer storage, consider freezing it for a few months. Homemade fudge can be refrigerated for up to 2 weeks before it is safe to eat. Fudge should be stored in an airtight container in the refrigerator to keep it fresh and prevent contamination.

If your fudge fails to harden in the fridge, it means that you probably didn't cook it to the right temperature. Fudge is a candy, and that means it is extremely picky about temperature - fudge must be cooked to precisely 237–239 degrees Fahrenheit so that sugar forms the desired consistency when cooled.

Melt butter and sweetened condensed milk together in a large heavy saucepan over low heat. Stir in chocolate and continue to cook, stirring frequently, for 5 to 10 minutes or until chocolate has melted. Stir in marshmallow creme and vanilla and beat with a wooden spoon until mixture is glossy; stir in walnuts.

In his book On Food and Cooking, food scientist Harold McGee writes, “A metal spoon can induce crystallization by conducting heat away from local areas of the syrup, cooling them and so leaving them supersaturated [causing crystallization].” He recommends using a wooden spoon, which doesn't conduct heat.

If you don't heat your fudge to a high enough temperature, you'll end up with a soft product. And if you heat the mixture too much, your fudge may be harder than you'd like.

Why did my fudge turn out grainy? ›

Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.

“Too much cream of tartar will impart a metallic, tin-like taste,” Molly warns.

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking.

Avoid Stirring Once the Mixture Comes to a Simmer

Another key part of a successful fudge texture is when you stir the mixture. Stirring the sugar and milk during the initial stages of cooking allows the sugar to dissolve. However, once the mixture comes to a boil, it's time to put the spoon down.