Maple Nut Fudge
A super easy fudge recipe with a maple nut flavor you'll love. No candy thermometer, no fuss. Just pour and cut!
Equipment
- 8x8-inch baking dish
- 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)
Instructions
- Prepare the baking dish. Line an 8x8-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
Calories: 200kcal | Carbohydrates: 20g | Protein: 2g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 7mg | Sodium: 29mg | Potassium: 112mg | Fiber: 0.4g | Sugar: 19g | Vitamin A: 27IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 0.2mg
Servings: 20 people
Calories: 200kcal