Do you have that one holiday treat that brings back memories from your childhood? I know I sure do. For me it was always my Grandma’s chocolaty fudge and her peanut butter burst cookies. I can still hear her thumbing through the large round silver tins, the candy wrappers nudging one another as she found that perfect piece to give us in the “cookie room”. Well, she didn’t have an actual cookie room it was her spare room which was lined in tins because she always said that room was the perfect temp to store such items. I miss that room, I miss her baked goods. So, at the holidays my sister and I always bake our favs from our dear Grandma Barr, I always do at least the Norwegian shortbread and tea cakes. Never do they taste the same but we try.
Back to the fudge. I have only tried making true handmade fudge once or twice, I am successful at quick fudge but “real” fudge has always been a challenge. I always find great looking recipes but using a candy therm can be challenging. Last night I decided to give this recipe a go, but of course I ended up talking to my sister from 205 degrees until 235 and I was worried when I did the water test. In the end this was way easy and truly is the best fudge ever. I was shooting for a true shore fudge for the hubby to savor since he hasn’t been back home in years and he approves!
MAPLE WALNUT FUDGE
recipe directly from the last wonton
1 cup sugar
1 cup brown sugar
1 cup whipping cream
1/2 cup butter
1/2 teaspoon sea or Kosher salt
1/4 cup pure maple syrup
1 1/2 cups chopped Callebaut or other good quality white chocolate
1 cup walnuts, roughly chopped and toasted
2 teaspoons vanilla
1 cup brown sugar
1 cup whipping cream
1/2 cup butter
1/2 teaspoon sea or Kosher salt
1/4 cup pure maple syrup
1 1/2 cups chopped Callebaut or other good quality white chocolate
1 cup walnuts, roughly chopped and toasted
2 teaspoons vanilla
Add the two sugars, cream, butter, salt and maple syrup to large-ish pot over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks. After about 7 minutes, test by pouring a small amount into cold water. You want it to form a soft ball. Or use candy thermometer to 235F – 238F – soft ball stage. When it reaches the soft ball stage remove from heat and let rest for 10 minutes.
After 10-15 minutes add the white chocolate and vanilla and stir until chocolate melts. You will notice the fudge start to thicken immediately. Stir another couple of minutes until the fudge starts to lose it’s shine. Quickly add the walnuts and pour into a buttered double loaf pan or dish. Let cool at room temperature. Chill.
Best served chilled. Now you have the best fudge recipe in the world.
OMG yum!
I LOVE your blog…but fear I’m going to gain quite a few pounds by reading it. Thank you for all the amazing ideas you post.
PS: I shared your Felt Christmas Tree idea with a few friends who have kids, and it was A BIG HIT! You helped make Christmas extra special this year for quite a few youngsters.