Maple walnut fudge is my excuse to celebrate fall all year long. Rich, creamy, and perfectly sweet, it’s coziness wrapped in decadence.
The maple flavor takes center stage, and those crunchy walnuts add just the right contrast to the silky smooth fudge.
It’s a treat that feels extra fancy but is surprisingly simple to make. It’s my go-to for holiday gifting, potlucks, or honestly? Just because it’s Tuesday.
And bonus – no candy thermometer required!
Why You’ll Love This Maple Walnut Fudge
Gloriously Gift-Worthy: Creamy, rich, and studded with walnuts, this fudge looks terrific in a clear bag with a gold ribbon.
Effortlessly Easy: Just warm, stir, and wait. Seriously, it’s that easy!
Real Maple Magic: While you could use maple extract, I prefer the authentic taste of the real deal. I promise, it’s worth the extra step.
Ingredients
- White Chocolate Chips: Made from cocoa butter, milk solids, and sugar, these chips are the creamy base for the fudge. They give it its signature smooth texture.
- Sweetened Condensed Milk: Thick, concentrated milk cooked with sugar. It adds sweetness and gives the fudge its perfectly chewy consistency.
- Unsalted Butter: For extra richness and a silky-smooth texture.
- Real Maple Syrup: For the most robust maple flavor. Cook it on low heat until thick, then mix it with the other ingredients.
- Walnuts: For a buttery, earthy crunch that complements the white chocolate.
- Salt & Vanilla Extract: Enhance and balance the sweetness.
How to Make Maple Walnut Fudge
This no-fuss fudge comes together in minutes and sets up beautifully in the fridge, making it an ideal make-ahead dessert.
Here are the steps:
1. REDUCE the maple syrup in a medium saucepan over low heat, stirring often, until thickened and reduced by half.
2. GREASE an 8×8-inch baking dish and line it with parchment paper, leaving an overhang for easy removal.
3. ADD the white chocolate chips, condensed milk, and butter to the reduced syrup. Stir constantly over low heat until smooth.
4. REMOVE from the heat and stir in the vanilla, salt, and 1 ½ cups of walnuts until evenly mixed.
5. POUR the fudge into the prepared dish. Spread evenly and top with the remaining walnuts.
6. CHILL in the fridge for 1 hour or until firm.
7. LIFT the fudge using the parchment overhang. Place on a cutting board, cut into squares, and enjoy!
Tips for the Best Maple Walnut Fudge
Believe it or not, even the simplest fudge recipes have a few tips that make them even better.
Here are mine:
- Quality matters! I love Ghirardelli Classic White Chips but use whatever high-quality brand you prefer. Just be sure they’re made with real cocoa butter. Also, be sure to get pure maple syrup – not pancake syrup.
- Toast the nuts. Add them to a dry pan over medium heat. Stir until fragrant, then cool and chop.
- Why reduce the syrup? You want that real maple flavor but not the liquid. If you add it straight to the fudge, it won’t set. So, cook it over low heat until thick.
- Maple extract. If you prefer, use 1 teaspoon of pure maple extract instead of syrup. Add it with the salt and vanilla.
- Stick to low heat. It will take longer, but this is the best way to ensure the chocolate doesn’t burn. Stir constantly, and it will melt eventually.
- Stick to sweetened condensed milk. Don’t grab evaporated milk by mistake. The two are not the same thing.
- Use a clean, sharp knife. Wipe it with a towel between slices for cleaner, more professional-looking cuts.
- Get creative! Try substituting different types of nuts, add chocolate chips for a marbled effect, or throw in dried fruits for texture.
How to Store
This fudge is pure joy in every bite, which is why I always make double!
Luckily, leftover fudge stores beautifully.
To Store: Refrigerate the fudge in an airtight container with wax paper between layers to prevent sticking. It should remain fresh for up to 2 weeks.
To Freeze: Wrap individual pieces or slabs of fudge tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the fridge or at room temperature (for individual pieces) before serving.
More Fudge Recipes You Have to Try
Snickerdoodle Fudge
Harry Potter Butterbeer Fudge
Cookie Dough Fudge
Salted Caramel Fudge
Maple Walnut Fudge
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kcalThe next time you need a sweet treat, try this creamy maple walnut fudge with rich maple flavor, crunchy walnuts, and a smooth, melt-in-your-mouth texture.
Ingredients
1/4 cup pure maple syrup
3 cups white chocolate chips (about 20 ounces)
1 (14 ounce) can sweetened condensed milk
1/4 cup unsalted butter
1 teaspoon vanilla extract
pinch salt
1 3/4 cups coarsely chopped walnuts, divided
Instructions
- In a medium saucepan over low heat, warm the maple syrup. Stir often and cook until it has thickened and reduced by about half.
- While the syrup cooks, lightly grease an 8×8-inch baking dish and line it with parchment paper. Leave an overhang on the sides for easy removal.
- Once the syrup has reduced, carefully add the white chocolate chips, condensed milk, and unsalted butter to the pot. Stir constantly until smooth and fully melted.
- Remove the pot from the heat and stir in the vanilla, salt, and 1 1/2 cups of chopped walnuts until evenly distributed throughout the mixture.
- Immediately pour the fudge into the baking dish, spreading evenly with a spatula until smooth. Top with the remaining chopped nuts and refrigerate for about 1 hour or until firm.
- Using the parchment paper overhang, lift the fudge out of the dish. Place on a cutting board and slice into bite-sized squares. Serve and enjoy!
Notes
- Use high-quality white chocolate, real maple syrup, and sweetened condensed milk (not evaporated milk) for the best taste and texture.
- Toast the nuts in a dry skillet over medium heat for about 5 minutes for a richer flavor.
