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!
Maple Walnut Fudge
Ingredients
- 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
- 3/4 c. toffee bits optional
Instructions
- 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.
I love this (even if it’s a year old)! 🙂 Maple and walnuts are THE BEST together…it reminds me of that gooey, drippy ice cream topping called, “wet nuts.” So, so yum!
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!
Carvel’s maple walnut sundaes. Big thing in the Northeast. I moved and found one Carvel, then they closed to do the scamdemic.
So, I thought, why not use maple syrup and walnuts myself. But it really was best on soft serve ice cream.
I’m looking forward to trying this recipe.
This fudge sounds fantastic! I am all about maple!
Me too! One of my favorite fall flavors! 🙂
This looks amazing! I usually stick with chocolate fudge during the holidays, but this is such a nice twist! Pinned!
Thank you so much!
I think the photos are really nice Sarah! 🙂 love the flavors in this fudge!
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?
When I saw the title here I was immediately flabbergasted. BEST idea ever! Love maple and walnut together <3!
I can never resist fudge, it’s one of my favorites! Love the maple walnut combo!
I am nervous about making candy when it comes to thermometers as well. You made this look so easy and good! I bet it is delicious!
Yeah, why is it that candy thermometers don’t ever seem to be accurate?? Thanks, girl!
Oh my GOSH, girl! This fudge is just everything I want on a Monday and more. 😉 Your photos are seriously STUNNING too! Do you deliver? Because I have a very huge craving for fudge now. 😉
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!
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!
Oh I’m so glad to hear that! Thank you so much, Cindy!! 🙂
Sounds so amazing. Can’t wait to try. Pinned & shared. Thanks for joining the Inspiration Spotlight party. Happy Holiday Season!
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.
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! 🙂
Would the consistency be the same if I left out the nuts! Yours looks easy and is similar to my chocolate fudge
Absolutely! You definitely don’t have to include them. 🙂
This is one of the best fudges I’ve ever made it’s so creamy and delicious! With a big family of 7, it was gone within minutes🤣. Thank you for this wonderful recipe, I will definitely be making more!
Yay!! I’m so happy to hear that! So glad it was a hit. I have a real soft spot for maple and walnut desserts. 🙂
I am unable to source maple extract. Could I use maple syrup instead or will this affect the consistency?
Many thanks
Hi there! It will affect consistency, and it may not provide a strong enough maple flavor. I’m sorry to hear that you can’t obtain maple extract. Maybe there’s another maple fudge recipe that calls for maple syrup instead. Good luck!!
Thank you for your reply.
I have experimented with fudge many times with no luck.
I bought some maple fudge from a local amish store last week and it was so good I hoped to make some. I found your recipe and it worked perfectly. I followed recipe exactly and it as good as the amish fudge and maybe better. Thank you. I would love your grandmas 5 minute chocolate fudge. I didnt see it on your website. Thank you for making me a successful fudge maker!!
Do you cool this on the counter or the fridge? I never know which because every recipe has different instructions.
Either will work! I often do like to firm things up in the fridge for cleaner cuts, so I usually go with that approach!
Easy to make. However one can of sweetened condensed milk is not 5 oz. 2/3 cup is 5 ounces. A can of sc milk is 300 ml. Is 10 ounces.
Be sure to measure. Had to use artificial maple flavour that was stronger than a natural one so I used less.
Came together great, tasted smooth and flavourful.