Ingredients Jump to Instructions ↓

  1. 2 teaspoons plus 2 tablespoons butter, divided

  2. 2 cups sugar

  3. 2/3 cup heavy whipping cream

  4. 2 tablespoons light corn syrup

  5. 1/4 teaspoon ground ginger

  6. 1/2 teaspoon maple flavoring

  7. 1/2 cup chopped walnuts

Instructions Jump to Ingredients ↑

  1. Line a 9-in. x 5-in. loaf pan with foil and grease the foil with 1 teaspoon butter; set aside. Butter the sides of a small heavy saucepan with 1 teaspoon butter; add the sugar, cream, corn syrup and ginger. Bring to a boil over medium heat, stirring constantly. Reduce heat; cook until a candy thermometer reads 238° (soft-ball stage), stirring occasionally. Remove from the heat. Add maple flavoring and remaining butter (do not stir). Cool to 110° without stirring, about 1 hour. With a portable mixer, beat on low speed for 1-2 minutes or until fudge begins to thicken. With a clean dry wooden spoon, stir in walnuts until fudge begins to lose its gloss, about 5 minutes. Spread into prepared pan. Refrigerate until firm, about 30 minutes. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.


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