Maple Walnut Fudge


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A recipe for maple walnut fudge that is foolproof! It’s sweet, creamy, and full of maple flavor, with crunchy walnuts for texture!

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Welp, I made this fudge a year ago, and here we are. I never got around to sharing it, but the recipe is still as good as it was last November.

I can’t say the same thing for the photos, but they aren’t the worst I’ve taken. We’ll all get through this.

I think the main thing you need to know about this recipe is that this fudge features a classic and timeless flavor pairing: maple and walnut. One of my favorite flavor teams. Rich in maple flavor, smooth and creamy in texture, and loaded with crunchy walnuts.

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I also added toffee to this fudge for an additional level of crunchiness, as well as caramel-like sugary goodness.

I sometimes hesitate to make candy from scratch because I don’t like dealing with a candy thermometer. I love to make it, but I have to be in the right mood. Candy-making is not always fuss-free.

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The thermometer is meant to make things easier, and to provide accuracy, but sometimes I think it only complicates candy-making. At least, for me.

This fudge is foolproof though. The recipe is simple enough, and the reward is worth any effort it takes to make it.

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I haven’t made this fudge since last year, but that’s going to change. It highlights some of the best fall flavors, is always a hit at parties, and is blessedly easy to make!

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Maple Walnut Fudge
Prep time
Cook time
Total time
A recipe for maple walnut fudge that is foolproof! It's sweet, creamy, and full of maple flavor, with crunchy walnuts for texture!
Recipe type: Dessert - candy
Serves: 48 pieces
  • 1 c. unsalted butter, cubed
  • 2 c. packed brown sugar
  • 1 - 5 oz. can evaporated milk
  • 1 tbsp. maple extract
  • 1 tsp. vanilla
  • pinch of salt
  • 2 c. powdered sugar
  • 1-1/2 c. chopped walnuts, divided
  • ¾ c. toffee bits (optional)
  1. Line an 8-inch square pan with foil, and spray the foil with butter spray.
  2. In a large saucepan, combine butter, brown sugar, and evaporated milk.
  3. Bring to a rolling boil over medium-high heat, and cook for 8 minutes, stirring frequently. Set a timer for 8 minutes.
  4. Remove from heat, and stir in the maple extract, vanilla, salt, and powdered sugar.
  5. Quickly transfer to a large mixing bowl, and beat for 2-3 minutes, or until it's smooth and shiny.
  6. Fold in 1 c. walnuts and the toffee bits (toffee bits are optional).
  7. Immediately spread into the prepared pan, and sprinkle with remaining walnuts, pressing down lightly.
  8. Cool completely.
  9. Lift the fudge out of the pan using the foil edges, and remove foil.
  10. Cut into bars, and enjoy!

Adapted from this recipe.

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    • says

      I do think maple and walnuts are a match made in heaven!! This fudge melts in your mouth too! Wet nuts… how interesting. Have not heard of those!

    • says

      Aww, thank you, Manali! They aren’t terrible, and honestly, I haven’t really improved all that much over the year!!! Haha. So glad you like the flavors here. Maple is lovely, isn’t it?

    • says

      So glad you like the photos because they are from last year! Lol! Though I don’t know that my photography has really grown much, but still. Delivery – now that is a GREAT idea. Gonna have to work on that!

  1. says

    Sarah, maple walnut fudge is my absolute favorite and this looks amazing! As soon as I saw it at Crafts a la Mode, I had to pop over and pin it! Thanks for sharing your recipe – hope you have a happy weekend!

  2. gwen says

    I have 2 questions: Do you use light or dark brown sugar? I like the accuracy of using a candy thermometer, but didn’t see any reference to what temp this should be. Sometimes, stoves differ so that 8 minutes for one isn’t the same as 8 minutes for another.

    • says

      Hi Gwen! I used light brown sugar for this recipe! I do know what you mean – stoves can definitely differ, and I know that it would be more accurate with a candy thermometer. Unfortunately, I didn’t use one when I made this candy. I wish I could help. I have personally found that setting a timer has actually been consistent enough. My Gma has a chocolate fudge recipe that we set the time for exactly 5 minutes, and no matter whose stove we use, it seems to always set up properly! I think with this recipe, you might have a bit of leeway, and it will still be close enough. I hope that helps! Good luck!! Let me know if you try it! :)

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