Sweet, creamy, and loaded with nuts, it just takes a few minutes of stirring, and no candy-making skills are required. Perfect if you need an easy homemade candy recipe with flavors beyond the same old, same old.
It’s quick to make and is great for gifting, especially when you pair it with other homemade candy or cookies.
Table of Contents
What You’ll Need
You can use different nuts in this recipe if you don’t have or like walnuts, such as pecans, almonds, or even peanuts. But you really should use real maple syrup. I know it’s expensive but it’s worth it for the flavor. And you will definitely need parchment paper to remove the fudge easily later on.
This makes 20 pieces in an 8×8 dish. You can double this and chill it in a 9×13 pan. If you’d like to double or triple this recipe, you can make adjustments in the recipe card at the bottom of this post.
Equipment
- 8×8-inch baking dish
- Parchment paper
- Wooden spoon or silicone spatula
- Cooling rack or flat surface
Ingredients
- 3 cups white chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- ¼ cup real maple syrup
- 1 tablespoon butter
- 1 cup walnuts (chopped)
How to Make
Avoid making this on humid days. Fudge can sometimes struggle to set properly from the extra moisture in the air. Don’t skip lining the pan. Turning it out without the paper is a pain, and you lose some of the fudge because it sticks and crumbles.
Step One: Prep
Line your 8×8 pan with parchment paper. Leave some hanging over the sides – you’ll thank me later when you need to lift this out.
Step Two: Melt
Dump the white chocolate chips, condensed milk, maple syrup, and butter into a medium saucepan. Turn the heat to medium and start stirring. Keep stirring for about 8-10 minutes until everything melts together and gets thick and smooth.
Here’s the thing – don’t rush this part. If you see any lumps of chocolate, keep stirring until they’re gone. Smooth fudge is GOOD fudge.
Step Three: Add Nuts
Take the pan off the heat and stir in your walnuts. Make sure they’re spread around evenly.
Step Four: Pour
Pour this into your lined pan and smooth it out with a spatula. If you see air bubbles, just tap the pan on the counter a few times. Sprinkle some extra chopped walnuts on top if you want.
Step Five: Chill
Stick it in the fridge for at least 4 hours. I know waiting is hard, but trust me – it needs this time to set up properly.
Step Six: Cut and Serve
When it’s firm, use that parchment paper to lift it right out of the pan. Cut into squares and you’re done.
Storing & Serving
This recipe can be stored in an airtight container or zip-top bag for up to 2 weeks at room temperature. I don’t recommend refrigerating as this will draw out moisture from the fudge and make it dry and crumbly.
Serve this with some vanilla caramel fudge ice cream.
Or pair the fudge with some Italian butter cookies, Crockpot Christmas candy, and peanut butter balls for a dessert spread or gift bags.
Questions and Troubleshooting
No, they will overwhelm the maple flavor.
It will still set up, but the flavor won’t be as good.
More Fudge Recipes
- This classic vanilla fudge is a simple and delicious base recipe when you’re ready to use a candy thermometer.
- Old-fashioned fudge is chocolatey and just like Grandma used to make.
- Peppermint fudge is rich and creamy with peppermint pieces.
Printable Recipe
Maple Nut Fudge
Equipment
- 8×8-inch baking dish
- Wooden spoon or silicone spatula
- Cooling rack or flat surface
Ingredients
- 3 cups white chocolate chips
- 1 can sweetened condensed milk (14 ounces)
- ¼ cup real maple syrup
- 1 tablespoon butter
- 1 cup walnuts (chopped)
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Instructions
- Prepare the baking dish. Line an 8×8-inch baking dish with parchment paper, leaving a 1-2 inch overhang on all sides to easily remove the fudge later.
- Melt the base ingredients. Combine the white chocolate chips, sweetened condensed milk, maple syrup, and butter in a medium-sized saucepan. Then, cook over medium heat, stirring constantly, until the mixture is completely smooth and thickened, about 8–10 minutes.Tip: make sure the chocolate melts fully without any lumps for a silky fudge texture.
- Add the walnuts. Remove the saucepan from the heat and stir in the chopped walnuts until they are evenly distributed throughout the mixture.
- Pour and smooth the mixture. Carefully pour the fudge mixture into the prepared baking dish. Use a spatula to spread it out evenly. If air bubbles appear, gently tap the dish against the countertop to release them.Optional: Sprinkle extra chopped walnuts on top.
- Chill the fudge. Place the baking dish in the refrigerator and chill for at least 4 hours or until the fudge is firm and set.
- Cut and serve. Once set, lift the fudge out of the dish using the parchment overhang. Transfer to a cutting board and cut into equal squares. Serve and enjoy!
Notes
Nutrition
Love,
Fantastic fudge. I also made in the microwave. 3 mins, stirred really well then 2 more mins. Set up & tasted great
hi Cheryl! so happy to hear it. once of our favorites because it’s so easy! 🙂
Terrible recipe did not turn into fudge just a sticky gooey mess
hi just made some of this last weekend and didn’t have any trouble. did you use real maple syrup?
I am a sucker for chocolate fudge; never thought I’d taste anything just as good as chocolate, but boy, did this recipe meet the challenge!! Rich and creamy, with that wonderful maple flavor. It was just incredible, and so easy to make!! I made a batch and gave away to neighbors and the mailman, etc. Everybody loved it!
Hi what is the amount of sweetened condensed milk? 1 can plus 14 oz?
no just one can whichis 14 ounces. 🙂
It would be nice if the PRINT button actually allowed you to print the PDF
hello rain. it is is a link to a printable URL, so if your device is set to block certain things it may not show.try holding it down and selecting to open in a new window if you’re having trouble.
I made this in the microwave. Turned out perfect and less time in cooking it. I Used
Power level 6. And cooked it 3 minutes and checked it and stirred it . I then continued cooking it for about 2 minutes longer on power level 6. Turned out perfect.