Print

Low FODMAP Maple Whisky Fudge

Low FODMAP maple whisky fudge squares on grey tile
Print Recipe

Looking for the ultimate sweet treat? This low FODMAP maple whisky fudge will hit you right in the sweet spot!

Ingredients

  • 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

  1. Line the bottom of an 8 x 4″ pan with parchment paper and set it aside.
  2. 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.
  3. 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.
  4. 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).
  5. 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).
  6. 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).
  7. 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.

Find it online: https://www.fodmapformula.com/low-fodmap-maple-whisky-fudge/