Maple Walnut Fudge

Instructions

1. Prepare Your Pan
   Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides. Lightly butter the parchment paper to prevent sticking.
2. Toast the Walnuts
   Spread the walnuts on a baking sheet and toast in a preheated 350°F (175°C) oven for 8-10 minutes until fragrant and lightly browned. Allow to cool before chopping coarsely.
3. Make the Base Mixture
   In a heavy-bottomed saucepan, combine sugar, maple syrup, heavy cream, butter, and salt. Stir over medium heat until the sugar dissolves completely and the mixture comes to a gentle boil.
4. Cook to Soft Ball Stage
   Clip a candy thermometer to the side of the pan. Cook the mixture without stirring until it reaches 238°F (114°C), the soft ball stage. This takes approximately 15-20 minutes. Watch carefully to prevent scorching.
5. Cool and Beat
   Remove from heat and let the mixture cool undisturbed until it reaches 110°F (43°C), about 30 minutes. Add vanilla and maple extract (if using). Beat with a wooden spoon vigorously until the mixture loses its gloss and becomes thick and creamy, about 5-8 minutes.
6. Add Walnuts
   When the fudge begins to thicken and hold its shape, quickly fold in the toasted, chopped walnuts, distributing them evenly throughout the mixture.
7. Pour and Set
   Working quickly, transfer the fudge to the prepared pan, spreading it evenly with a spatula. Allow to cool completely at room temperature for at least 4 hours or overnight.
8. Cut and Serve
   Once set, lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares with a sharp knife. Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for longer storage.