Maple Nut Fudge Recipe (Quick 30 Minute Recipe)

Name: Maple Nut Fudge
Prep time: 30 min
Total time: 270 min
Ingredients: 3 cups white chocolate chips; 1 14 ounce can sweetened condensed milk; ¼ cup real maple syrup; 1 tablespoon butter; 1 cup walnuts ((chopped))

This maple nut fudge combines the creamy sweetness of white chocolate with the warm, rich flavor of maple syrup and the crunch of walnuts.

It’s quick to make, looks beautiful with a sprinkle of extra walnuts on top, and is great for gifting, especially when you pair it with other homemade candy or cookies. It’s super easy and you won’t need any special equipment.

Prep Time:30

resting time:4

Total Time:4 30

Equipment

8×8-inch baking dish
Parchment paper
Wooden spoon or silicone spatula
Measuring cups and spoons
Cooling rack or flat surface

Ingredients

3 cups white chocolate chips
1 14 ounce can sweetened condensed milk
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 for easy fudge removal 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 heat and stir in the chopped walnuts until 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 for a decorative finish.
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

Cheap white chocolate chips can sometimes feel waxy and won’t melt smoothly. Look for a good quality brand or baking chocolate for better results. If the label doesn’t mention “real cocoa butter,” it might not give you the creamy texture you want.

Maple syrup can taste different depending on the brand or grade. If you’re unsure about the flavor, taste the syrup first to see if it’s strong enough. Grade A dark maple syrup usually has the best flavor.

If your ingredients (like butter or maple syrup) are freezing, they can cause the chocolate to seize up when melting. Let everything sit at room temperature for 10–15 minutes before starting.

Don’t skip the butter. It’s not just for flavor; it helps keep the fudge smooth and prevents drying. If you leave it out, your fudge might end up crumbly.

Don’t add more maple syrup to the recipe, or the fudge won’t set properly. Try adding maple extract instead if you want a more strong maple flavor.

While large walnut pieces look nice, smaller chunks blend better into the fudge, making it easier to cut into neat squares without crumbling.

Before you put the fudge in the fridge, let it cool for about 15 minutes at room temperature. This helps prevent sudden temperature changes that can cause the chocolate to develop white streaks.

To make it look nicer, sprinkle flaky sea salt or drizzle some melted dark chocolate over the top before it sets. These simple touches can make your fudge special for gifts or serving.

If you like an extra boost of flavor, add ½ teaspoon of pure vanilla extract when the chocolate mixture is fully melted, but before you add the walnuts. It goes great with the maple and white chocolate.

Nutrition

Servings: people

Calories: 200kcal

Author: Katie

This is one of those recipes I can’t stop making. It’s sweet, creamy, and has just the right amount of crunch from the walnuts. Everyone who tries it loves it, and it’s always a hit when I bring it to parties or give it as a gift. And if someone in the family isn’t a fan of nuts? No problem—they’re happy to enjoy a square (or two) without them sprinkled on top!

If you want a classic one, try this simple and delicious Vanilla Fudge recipe that’s perfect for any occasion.

parchment paper with finished fudge squares

I hope it becomes a favorite for you, too.

Tips for the Best Maple Nut Fudge

Avoid Humid Days: Fudge can sometimes struggle to set properly on very humid days, as excess moisture in the air affects its texture. If possible, choose a dry day for the best results.
Use a Heavy-Bottomed Pan: A heavy-bottomed saucepan helps distribute heat evenly and reduces the risk of scorching the chocolate. Thin pans can cause hot spots, leading to uneven melting or burnt spots.
Line the Parchment Paper Snugly: Press the parchment paper firmly into the corners of the pan to avoid wrinkles, which can create awkward shapes or air pockets in the finished fudge.
Keep Stirring—Don’t Walk Away: Stirring constantly prevents the chocolate from sticking or burning. This may seem tedious, but it’s essential for achieving that silky-smooth consistency.
Tap Out Air Bubbles: After pouring the fudge into the pan, gently tap the pan on the counter to remove air bubbles. This step gives your fudge a professional, smooth finish.
Avoid Overheating the Chocolate: White chocolate is delicate and can scorch easily. Keep the heat on medium, and take your time. If you notice the mixture thickening too quickly or separating, lower the heat and stir vigorously to bring it back together.
Warm Your Knife for Clean Cuts: When cutting the fudge, warm your knife by running it under hot water and then drying it. This makes slicing through the fudge smoother and prevents it from cracking or sticking.

Key Ingredients and Tools

Here are some important tools and ingredients to remember when making this fudge.

Real maple syrup: The rich flavor of real maple syrup makes this fudge delicious. Avoid pancake syrups, often made with corn syrup and artificial flavors, as they won’t give you the same taste. Look for real maple syrup in the baking section or natural foods aisle.
White chocolate chips: Choose a good quality brand with cocoa butter for a smooth and creamy texture. Lower-quality options can make the fudge grainy or too sweet. You can also swap them for high-quality white chocolate bars, chopped up, for a smoother melt.
Butter: Unsalted butter adds richness and helps hold the ingredients together for a creamy finish. Avoid margarine because its water content can mess with the consistency of the fudge. You can replace it with margarine or coconut oil for a dairy-free choice, but remember that the flavor might change.
Walnuts: Chopped walnuts provide a nice crunch that pairs well with the creamy fudge. You can find them in the baking aisle or near the produce section, and toasting them first will boost their flavor. Try using pecans or almonds, or skip the nuts for a nut-free option.
Parchment paper: This is important for lining the pan and makes lifting the fudge out cleanly easy. If you don’t have parchment paper, use aluminum foil with a light coat of nonstick spray as a backup.
Heavy-bottomed saucepan: A sturdy saucepan prevents the chocolate from burning by evenly distributing heat. Thinner pans can create hot spots, ruining the fudge’s smooth texture.

Using the right tools and ingredients is crucial for making fudge. With these pointers, you’ll be set to create a batch that’s smooth, tasty, and pretty!

Serving Suggestions

This pairs beautifully with hot coffee or espresso, a scoop of ice cream, fresh fruit like sliced apples or pears, spiced nuts, or other holiday candies and cookies.

Troubleshooting and Help

Can I use pancake syrup instead of real maple syrup?

I wouldn’t recommend it. Pancake syrup is mostly corn syrup with artificial flavoring, so you’ll miss out on the rich, authentic maple flavor. Plus, it might affect how the fudge sets. Real maple syrup is worth it here!

My fudge wasn’t set properly. What went wrong?

Oh no, that’s frustrating! The most common reason is that the ingredients weren’t fully melted and combined. Make sure to stir constantly while cooking, and don’t rush the melting process. Also, double-check that you measured everything accurately—extra liquid, like too much maple syrup, can throw it off.

My fudge looks greasy on top—what happened?

This can happen if the mixture overheats or isn’t stirred enough while melting. Keep the heat on medium and stir constantly to keep everything smooth and emulsified.

Do I need to toast the walnuts first?

It’s not required, but it’s a game-changer if you have time. Toasting the walnuts adds flavor and a layer of nuttiness that pairs perfectly with the maple. Just let them cool completely before adding them to the fudge.

Can I leave out the nuts?

Absolutely! The fudge will still be delicious without them. If you want some crunch but no nuts, add crushed pretzels or even toffee bits instead.

Can I make this fudge dairy-free?

Yes, with a few swaps! Use dairy-free white chocolate chips and replace the butter with a plant-based alternative like coconut oil or vegan butter. Just keep in mind that the texture and flavor might be slightly different.

Can I double the recipe?

Yes, you can! Just use a larger pan—like a 9×13—and make sure your saucepan is big enough to handle the extra ingredients. Everything else stays the same. For a traditional take on fudge that’s rich and chocolatey, check out this Old-Fashioned Fudge recipe.

What if my fudge cracks when cutting?

This can happen if the fudge is too cold. Let it sit at room temperature for 5–10 minutes before slicing, and warm your knife to help it glide through smoothly.

Can I use other nuts or mix-ins?

Sure! Pecans, almonds, or even macadamia nuts would work well. For a fun twist, you could also mix in dried cranberries, shredded coconut, or crushed pretzels.

Storing Leftovers

Room Temperature Storage:

Store the fudge in an airtight container at room temperature for up to two weeks.
If you’re stacking pieces, place a layer of parchment or wax paper between the layers to prevent sticking.
Avoid exposing the fudge to heat or humidity, affecting its texture.

Refrigeration:

While refrigeration isn’t necessary, you can refrigerate the fudge if your kitchen is very warm.
Wrap it tightly in plastic wrap or store it in an airtight container to prevent it from drying out.

Freezing Instructions:

It freezes well for long-term storage.
Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag.
Label it with the date and store it in the freezer for up to three months.
When ready to eat, thaw the fudge at room temperature for 1–2 hours. Avoid microwaving to defrost, as it can make the fudge sticky.

For more tips on safely storing homemade treats and leftovers, check out this helpful guide on Leftovers and Food Safety.

I hope this fudge becomes a favorite in your home, just like mine! It’s the perfect treat for holiday parties, gifting to friends, or sneaking a square with your afternoon coffee. Make a batch to share, or keep it all for yourself—either way, it’s irresistible.

8 Comments

Anonymous says:

December 4, 2024 at 8:06 pm

Terrible recipe did not turn into fudge just a sticky gooey mess

1. Katie Shaw says:
  
  December 5, 2024 at 5:37 am
  
  hi just made some of this last weekend and didn’t have any trouble. did you use real maple syrup?
  
Sandra N says:

February 1, 2024 at 1:36 am

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!

Sheri pitts says:

January 4, 2024 at 1:53 pm

Hi what is the amount of sweetened condensed milk? 1 can plus 14 oz?

1. Katie Shaw says:
  
  January 5, 2024 at 5:34 am
  
  no just one can whichis 14 ounces. 🙂
  
Rain says:

December 15, 2023 at 2:23 pm

It would be nice if the PRINT button actually allowed you to print the PDF

1. Katie Shaw says:
  
  December 15, 2023 at 3:05 pm
  
  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.
  
Carla says:

December 11, 2023 at 3:22 pm

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.