This maple fudge recipe is perfect if you need an easy homemade candy recipe with flavors beyond the same old, same old. Sweet, creamy, and loaded with nuts, it just takes a few minutes of stirring, and no candy-making skills are required.
Table of contents
❤️ Why you’ll love this recipe
- It’s super easy to make: no candy thermometer or special equipment required
- Has a maple nut flavor that you’ll love. The maple syrup adds a delicious, unique twist on traditional fudge flavors
- Stores well for gifting: can be stored in an airtight container or zip-top bag for up to 2 weeks.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
Here’s what you’ll need to make this classic holiday candy:
- white chocolate chips (keep in mind you’ll need more than 1 standard-sized bag.)
- sweetened condensed milk
- real maple syrup (I know it can be a bit expensive, but it’s worth it for the flavor in this recipe)
- walnuts (buy pre-chopped or chop your own)
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- Small saucepan (2 or 3 quart will work perfectly)
- 8 x 8 baking dish
Step One: melt
Prepare an 8×8 baking dish by lining it with parchment paper so that the parchment paper hangs over the sides of the dish. This will make it easier to remove the fudge later on. In a saucepan or large skillet, add the first 4 ingredients and cook over medium heat until smooth, stirring constantly, about 10 minutes.
Step Two: add nuts
Remove from the heat and stir in the walnuts when completely melted and smooth with no lumps.
Step three: pour
Carefully pour the fudge mixture into the prepared baking dish and smooth it out. If air bubbles are present, gently tap the baking dish on the counter by picking it up about ½ inch off the table and dropping it down. Sprinkle more walnuts on the top
Step Four: chill
Refrigerate the mixture for at least 4 hours. Cut it into equal squares and serve.
🥫 Storage instructions
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
No, they will overwhelm the maple flavor.
It will still set up, but the flavor won’t be as good.
👩🏻🍳 Expert tips
- 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.
- You can use different nuts in this recipe if you don’t have or like walnuts. Pecans, almonds, or even peanuts would be delicious.
📘 Related Recipes
📖 Here’s the recipe
Maple Nut Fudge
- 3 cups white chocolate chips
- 1 14 ounce can sweetened condensed milk
- ¼ cup real maple syrup
- 1 tablespoon butter
- 1 cup walnuts cchopped
- Prep. Prepare a 8×8 baking dish with parchment paper so that the parchment paper is overhanging on all sides. (This will make removing the fudge easier later on.)
- Melt. In a saucepan or large skillet, add the first 4 ingredients and cook over medium heat until smooth, stirring constantly, for about 10 minutes. When completely melted and smooth with no lumps, remove from the heat and stir in the walnuts.
- Pour. Carefully pour the fudge mixture into the prepared baking dish and smooth it out. If there are air bubbles present, gently tap the baking dish on the counter by picking it up about ½ inch of the table and dropping it down. Sprinkle more walnuts on the top
- Chill. Place in the refrigerator for at least 4 hours. Cut into equal squares and serve.