Gluten Free Recipes from Gluten-Free-Desserts.com
Gluten-Free & Wheat-Free
Maple-Walnut Fudge Recipe
GF Recipe Summary
Exclusive recipe from our Gluten-Free Gourmet Desserts Cookbook collection (pages 222-223)
Gluten-Free Maple-Walnut Fudge: The satisfying flavors of maple and walnut combine in this sweet and creamy fudge.
Since there are as so many varieties of fudge, I decided that for our Gourmet GF Desserts Cookbook, I would have to narrow things down and select just one — Maple-Walnut Fudge — my all-time favorite fudge.
Gluten-Free Recipe Card and Pictures
2 Cups Brown Sugar 2 Cups Sugar 1½ Cups Whipping Cream ¾ Cup Pure Maple Syrup ¼ Cup Light Corn Syrup (see Baker’s Tip on page 218 about Light Corn Syrup) ¼ Cup (½ Stick) Butter, Cut Into Chunks 1 Tablespoon Vanilla 1 Cup Chopped Walnuts
You will need a candy thermometer to produce reliable results. A heat-resistant spatula (the silicone type works well) is recommended too.
Read all instruction steps first to make sure you are prepared for each step, as candy cooking moves fast when desired temperatures are reached. Use care when working with hot sugar syrup, as it can cause severe burns.
You can store cut fudge in air-tight plastic wrap or tin foil in the refrigerator a week or more — you can even freeze some for later.
- Select a 5 to 6 quart heavy-bottomed pan. Place sugars, creams, and syrups into pan. Place candy thermometer in pan completely submerging tip in the mixture. Cook over low heat, stirring constantly with spatula, until sugar is completely dissolved (about 15 minutes; temperature will reach approximately 175°F).
- Increase heat to medium and bring mixture to a boil. Occasionally stir mixture, and make sure it does not bubble over (reduce heat if needed), until mixture reaches 240°F on a candy thermometer (about 10 to 15 minutes).
- Remove from heat and pour into the bowl of a standing mixer or another large bowl. Add butter and vanilla but do not stir. Insert candy thermometer and let mixture stand undisturbed until cooled to 110°F (may take 3+ hours). See picture below.
- While mixture cools, toast the Walnuts in a 375° oven for 8 minutes. Also, prepare your final pan by lining a 9" square pan (or similar size) with foil and applying cooking spray.
- Once cooked mixture has cooled to 110°F, using mixer with paddle attachment, beat at high speed 10-15 minutes until it thickens, loses its shininess, and lightens in color.
- Stir in walnuts with spatula. Pour into foil lined pan, shake pan to level, and chill until firm to the touch (at least 2 hours).
- Remove fudge from pan; cut into one inch squares.
- Serve at room temperature or slightly cool.
