Epcot Canada Pavilion: Maple Walnut Fudge
*makes 16 large squares
- 3 cups pure maple syrup (not the artificially flavored pancake syrup)
- 1 cup heavy cream
- 1 cup walnuts, coarsely chopped
- 2 tablespoons butter pinch of salt candy thermometer
Generously butter and 8-inch square baking pan or casserole dish. Set aside. Pour maple syrup and heavy cream into a medium-size saucepan and bring to a boil. Insert the candy thermometer and continue to boil until the temperature reaches 238F degrees (the soft ball stage). This can take anywere between 30 – 45 minutes. Remove the pan from the heat and add in the butter. Do not stir. When the temperature of the fudge has cooled to 110F degrees, pour in the chopped walnuts and stir well with a wooden spoon until the fudge is no longer glossy and holds its shape. Spread the fudge into the prepared pan or dish and let cool for several hours. When the fudge is firm, cut into 16 squares with a sharp knife. Enjoy!!