Description
Looking for the ultimate sweet treat? This low FODMAP maple whisky fudge will hit you right in the sweet spot!
Ingredients
Scale
- 1 cup pure maple syrup
- 1 cup granulated sugar
- 1 cup lactose-free whipping cream (35%)
- 0.25 tsp salt
- 2 tbsp whisky
- 3 tbsp unsalted butter
- 0.5 cup walnuts, chopped *optional
Instructions
- Line the bottom of an 8 x 4″ pan with parchment paper and set it aside.
- Combine the maple syrup, sugar, cream, salt, and whisky in a large pot. Stir over medium-heat until the sugar has dissolved, then stop stiring and let the sugar come to a boil.
- Allow the sugar to boil down until it reaches 238 degrees fahrenheit or the “soft ball” stage on a candy thermometer (about 20 minutes). Once the sugar has reached temperature, remove the pot from the burner and stir in the butter.
- Pour it into a heat-proof mixing bowl or the base of a stand mixer. Allow it to cool on the counter for 30-45 minutes (don’t bug the fudge while it’s cooling).
- Once the fudge is cool, beat the batter on meduim-low until it’s thick and has a dull, light colour (about 5-7 minutes).
- Microwave your walnuts for 20 seconds, then fold them into the fudge. Pour the fudge into your prepared pan, then cover the pan with plastic wrap and refrigerate for 1-2 hours (or until firm).
- Remove the fudge from the pan and cut into 32 pieces. Enjoy!
Notes
- Recommended low FODMAP serving – 3 pieces (you can have multiple pieces without exceeding your FODMAP load, but the heart and stroke foundation of Canada recommends limiting sugar intake to 48 g per day. So try to stick 3 squares).
- Store in the fridge for up to 5 days or freeze for up to 2 weeks.
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 98
- Sugar: 13
- Sodium: 22
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 0
- Protein: 0
- Cholesterol: 13
Keywords: Fudge, Maple, Whisky, Walnut