A recipe for maple walnut fudge that is foolproof! It’s sweet, creamy, and full of maple flavor, with crunchy walnuts for texture!
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.
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.
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.
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!
- 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)
- Line an 8-inch square pan with foil, and spray the foil with butter spray.
- In a large saucepan, combine butter, brown sugar, and evaporated milk.
- Bring to a rolling boil over medium-high heat, and cook for 8 minutes, stirring frequently. Set a timer for 8 minutes.
- Remove from heat, and stir in the maple extract, vanilla, salt, and powdered sugar.
- Quickly transfer to a large mixing bowl, and beat for 2-3 minutes, or until it's smooth and shiny.
- Fold in 1 c. walnuts and the toffee bits (toffee bits are optional).
- Immediately spread into the prepared pan, and sprinkle with remaining walnuts, pressing down lightly.
- Cool completely.
- Lift the fudge out of the pan using the foil edges, and remove foil.
- Cut into bars, and enjoy!
Adapted from this recipe.