Maple Walnut Fudge

a couple of Maple Walnut Fudge over parchment paper.

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5 from 3 votes

Maple Walnut Fudge is a fast and easy way to make creamy homemade candy with a satisfying crunch in about 10 minutes.

Prep Time10

Cook Time5

Total Time15

Course: Dessert

Cuisine: American

Servings: (1x1 inch) pieces

Calories: 358kcal

Author: Jennifer Fishkind

Ingredients

3 cups white chocolate chips Ghirardelli brand
14 ounces sweetened condensed milk
4 tablespoons salted butter cold and cut into cubes
¾ teaspoon maple extract
1½ cups roughly chopped walnuts divided into 1 cup and ½ cup

Instructions

Line an 8x8-inch baking dish with aluminum foil, being sure to allow a little extra to hang over the sides. Set aside.
In a medium saucepan, on low heat, melt the white chocolate chips, sweetened condensed milk, and butter. Be sure to stir constantly to avoid burning the white chocolate chips. This should take about 5-6 minutes.
3 cups white chocolate chips, 14 ounces sweetened condensed milk, 4 tablespoons salted butter
Once the mixture is smooth and fully melted, remove it from the heat and stir in the maple extract and 1 cup of the chopped walnuts.
¾ teaspoon maple extract
Working quickly, spread the fudge mixture into an even layer in the prepared pan.
Top the maple walnut fudge with the remaining ½ cup of chopped walnuts. Gently press the chopped walnuts into the fudge using your fingers tips. This helps them to stick to the fudge when slicing.
1½ cups roughly chopped walnuts
Allow the fudge to cool on the counter before placing it in the refrigerator to fully set up and chill.
Once ready, gently lift the fudge from the pan (using the overhanging aluminum foil as a handle) and slice it into 1x1 inch pieces.

Notes

Storage:

To Store: This maple walnut fudge can be stored in the refrigerator in an airtight container for up to two weeks. You can allow your fudge to come to room temperature before serving for a slightly softer texture.
To Freeze: This fudge can be frozen for up to 2 months. I suggest wrapping it in parchment paper, then tightly wrapping it in aluminum foil for best storage results when freezing.

Tips:

You can lightly toast your walnuts in a dry skillet, on medium heat, for 3-4 minutes. Allow them to cool completely before adding them to your fudge mixture.
Be sure to use a high-quality white chocolate chip brand for this fudge recipe. The generic brands do not melt as nicely, and they can be more temperamental when trying to heat, and use them when making recipes like this maple walnut fudge.
Maple extract is very concentrated. Be careful not to add too much, or it will be too overpowering. It is not like vanilla extract, where you can get away with just guessing or eyeballing your measurements. Be sure to use a high-quality brand of extract. There are few ingredients in this recipe, so you want to make sure you use a brand with great flavor.
There are no substitutes for sweetened condensed milk. No other dairy product will yield the desired results for this recipe. Be sure to scrape out all the sweetened condensed milk from the can. A small rubber spatula works great. You want all that sweet, sticky goodness in your fudge.
Be sure that you add sweetened condensed milk and not evaporated milk. The fudge will not thicken up or set with evaporated milk.
Be careful not to overcook your fudge or it will become grainy.
I like to line my pan with foil or parchment paper so I can lift out the fudge and cut it on a cutting board instead of in the pan.
To cut your fudge, it’s best to use a large chef knife. You can warm the knife by running it under warm water, then dry it off with a towel before slicing.

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