Maple Walnut Fudge is a fast and easy way to make creamy homemade candy with a satisfying crunch in about 10 minutes.
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Make smooth and creamy homemade Maple Walnut Fudge with crunchy chopped nuts mixed into the candy. It’s the perfect sweet treat when you’re short on time or don’t want to wait!
Maple Nut Fudge
Our easy Maple Walnut Fudge recipe is the most straightforward way to cook candy because it doesn’t require a thermometer or any special equipment (My Chocolate Walnut Fudge is just as easy to make in the microwave). Rather, this simple stovetop method makes a melted white chocolate mixture in only 5 minutes!
Making an easy fudge recipe filled with maple flavoring has never been faster – simply melt, stir, pour the mixture into the pan, press more walnut pieces on top of the candy, and wait for it to set in the fridge.
While this is not your traditional old-fashioned maple walnut fudge recipe made with sugar, real maple syrup, or heavy cream, it still contains the classic soft candy texture and rich taste with a contrasting nutty crunch.
Why We Love Maple Walnut Fudge Recipes
- Quick and easy to make on the stovetop.
- Uses only 5 simple ingredients.
- No fancy equipment, candy thermometer, or cooking skills are needed.
- A deliciously decadent dessert that’s full of sweet maple flavor with a satisfying walnut crunch.
- Homemade candy tastes even better than the store-bought kind in a box.
- Perfect for gift giving, potlucks, holiday parties, dessert platters, or any time you have a candy craving.
Maple Walnut Fudge Ingredients
- White chocolate chips: I used Ghirardelli brand but feel free to use your favorite.
- Sweetened condensed milk
- Salted butter
- Maple extract
- Walnuts
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Choose Your Chocolate: I used white chocolate chips in this recipe, but you can make creamy maple fudge with white baking chips or almond bark chopped into small pieces instead.
- Make Without Walnuts: If you are not a fan of walnuts, you can prepare your fudge with an equal amount of chopped pecans, cashews, or almonds to create the same texture with a slightly different taste. Or omit the nuts altogether, like my 2 ingredient easy chocolate fudge recipe.
How to Make Maple Walnut Fudge
- Make The Mixture: Melt the white chocolate chips, sweetened condensed milk, and butter. Remove the mixture from the heat and stir in the maple extract and walnuts.
Pro Tip: Be sure to stir constantly to avoid burning the white chocolate chips. - Pour In The Pan: Spread the fudge mixture into the pan and top with more walnuts. Allow the fudge to cool on the counter before placing it in the fridge to fully set up and chill.
- Slice And Serve: Lift the fudge from the pan and slice it into 1×1 inch pieces. Serve and enjoy!
How to Make Maple Walnut Fudge In The Microwave
- Melt: Pour the sweetened condensed milk over the chocolate chips, top with butter, and microwave for 2-3 minutes total, stirring every 30-60 seconds. Stir until well combined.
- Chill: Stir in maple extract and nuts and pour the mixture into the prepared pan. Press more walnuts on the top and place in the fridge until set.
- Serve: Slice into squares, serve, and enjoy!
Tips For Making The Best Maple Walnut Fudge
- You can lightly toast your walnuts in a dry skillet on medium heat for 3-4 minutes. Allow them to cool completely before adding them to your fudge mixture.
- Be sure to use a high-quality white chocolate chip brand for this fudge recipe. The generic brands do not melt as nicely, and they can be more temperamental when trying to heat, and when making recipes like this maple walnut fudge.
- Maple extract is very concentrated. Be careful not to add too much, or it will be too overpowering. It is not like vanilla extract, where you can get away with just guessing or eyeballing your measurements. Be sure to use a high-quality brand of extract. This recipe has few ingredients, so you want to make sure you use a brand with great flavor.
- Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Be careful not to overcook your fudge or it will become grainy.
- I like to line my pan with foil or parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
How to Store Maple Walnut Fudge
- To Store: This maple walnut fudge can be stored in the refrigerator in an airtight container for up to two weeks. You can allow your fudge to come to room temperature before serving for a slightly softer texture.
- To Freeze: This fudge can be frozen for up to 2 months. I suggest wrapping it in parchment paper and then tightly wrapping it in aluminum foil for best storage results when freezing.
More Easy Fudge Recipes
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Maple Walnut Fudge
Serves — 16
Maple Walnut Fudge is a fast and easy way to make creamy homemade candy with a satisfying crunch in about 10 minutes.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Ingredients
- 3 cups white chocolate chips Ghirardelli brand
- 14 ounces sweetened condensed milk
- 4 tablespoons salted butter cold and cut into cubes
- ¾ teaspoon maple extract
- 1½ cups roughly chopped walnuts divided into 1 cup and ½ cup
Instructions
- Line an 8×8-inch baking dish with aluminum foil, being sure to allow a little extra to hang over the sides. Set aside.
- In a medium saucepan, on low heat, melt the white chocolate chips, sweetened condensed milk, and butter. Be sure to stir constantly to avoid burning the white chocolate chips. This should take about 5-6 minutes.3 cups white chocolate chips, 14 ounces sweetened condensed milk, 4 tablespoons salted butter
- Once the mixture is smooth and fully melted, remove it from the heat and stir in the maple extract and 1 cup of the chopped walnuts.¾ teaspoon maple extract
- Working quickly, spread the fudge mixture into an even layer in the prepared pan.
- Top the maple walnut fudge with the remaining ½ cup of chopped walnuts. Gently press the chopped walnuts into the fudge using your fingers tips. This helps them to stick to the fudge when slicing.1½ cups roughly chopped walnuts
- Allow the fudge to cool on the counter before placing it in the refrigerator to fully set up and chill.
- Once ready, gently lift the fudge from the pan (using the overhanging aluminum foil as a handle) and slice it into 1×1 inch pieces.
Jenn’s Notes
Storage:
- To Store: This maple walnut fudge can be stored in the refrigerator in an airtight container for up to two weeks. You can allow your fudge to come to room temperature before serving for a slightly softer texture.
- To Freeze: This fudge can be frozen for up to 2 months. I suggest wrapping it in parchment paper, then tightly wrapping it in aluminum foil for best storage results when freezing.
- You can lightly toast your walnuts in a dry skillet, on medium heat, for 3-4 minutes. Allow them to cool completely before adding them to your fudge mixture.
- Be sure to use a high-quality white chocolate chip brand for this fudge recipe. The generic brands do not melt as nicely, and they can be more temperamental when trying to heat, and use them when making recipes like this maple walnut fudge.
- Maple extract is very concentrated. Be careful not to add too much, or it will be too overpowering. It is not like vanilla extract, where you can get away with just guessing or eyeballing your measurements. Be sure to use a high-quality brand of extract. There are few ingredients in this recipe, so you want to make sure you use a brand with great flavor.
- There are no substitutes for sweetened condensed milk. No other dairy product will yield the desired results for this recipe. Be sure to scrape out all the sweetened condensed milk from the can. A small rubber spatula works great. You want all that sweet, sticky goodness in your fudge.
- Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
- Be careful not to overcook your fudge or it will become grainy.
- I like to line my pan with foil or parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
- To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.
Nutrition Info
Calories: 358kcal | Carbohydrates: 35g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 238mg | Fiber: 1g | Sugar: 34g | Vitamin A: 166IU | Vitamin C: 1mg | Calcium: 149mg | Iron: 0.4mg
can I use black walnuts or will their special flavor overpower the fudge?
I haven’t tried black walnuts in the recipe before. If you enjoy the flavor of them, they should work just fine.