Maple Walnut Fudge

5 from 7 votes

My maple walnut fudge is rich, creamy and full of maple flavor, with crunchy walnuts in every square. It's an easy homemade candy for holiday trays and gift tins.

Prep Time10

Chill Time4

Total Time4 10

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 55kcal

Author: Jennifer Fishkind

Ingredients

4-4.4 ounces white chocolate bars chopped (Lindt brand 4.4-ounce white chocolate bars used)
14 ounce can sweetened condensed milk
4 tablespoons unsalted butter room temperature and cut into cubes
1½ teaspoons maple extract
1½ cups chopped walnuts divided (1 cup mixed into the fudge and ½ cup for the top)

Instructions

Line a straight-sided, 8x8-inch baking pan with parchment paper. Allow enough paper to overhang the sides of the pan to easily lift the fudge out for slicing.
To a large microwave-safe bowl, add the chopped white chocolate, sweetened condensed milk, and cubed butter. Microwave on HIGH for 1 minute. Stir, then heat in 30-second intervals, stirring between each interval, until the chocolate is almost fully melted. Stir until smooth.
4-4.4 ounces white chocolate bars, 14 ounce can sweetened condensed milk, 4 tablespoons unsalted butter
Stir in the maple extract and 1 cup chopped walnuts until well combined.
1½ teaspoons maple extract, 1 cups chopped walnuts
Transfer to the prepared pan and spread to an even thickness.
Sprinkle the remaining ½ cup chopped walnuts over the top and gently press them into the fudge so they stay in place after chilling and slicing.
0.5 cups chopped walnuts
Refrigerate the fudge for at least 3 to 4 hours, or until firm. Using the parchment overhang, lift the fudge from the pan and slice into 64 (1 x 1-inch) pieces.

Notes

Tips:

I use white chocolate bars that I chop myself, not white chocolate chips. Bars melt so much better, and chips can throw off the finished texture. Either 4-ounce or 4.4-ounce bars work.
Maple extract can't be swapped for maple syrup here, because the fudge would never set. The extract is strong and dark, so start with 1 teaspoon if you want a milder maple flavor and a lighter color.
Chill the fudge for 4 hours so the squares come apart clean, because at 3 hours they can still be a little tacky. After a long chill, let the pieces sit at room temperature for a few minutes to soften slightly before serving.

Storage:

Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month, with a piece of parchment paper between the layers so the pieces don't stick together. To freeze, cut the fudge into squares first, layer them with parchment in a freezer container, and freeze for up to 2 months. Thaw in the refrigerator.

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