This creamy maple walnut fudge melts in your mouth with a rich, cozy maple flavor and crunchy toasted walnuts. I first made this for a holiday cookie swap and everyone asked for the recipe — it’s that addictive. If you like treats that are simple to make but feel special, this is for you; it sits comfortably alongside other crowd-pleasers like Cinnamon Sugar Soft Pretzel Bites when I’m hosting.
Why Make This Recipe
- Deep maple flavor balanced by sweet white chocolate creates a uniquely rich and not-too-sickly fudge.
- Quick and reliable: no candy thermometer skills required when using the condensed-milk method.
- Great for gifting — easy to cut into neat squares and package in a box or tin.
- Makes a high-impact dessert with pantry-friendly ingredients; you can toast walnuts in 6–8 minutes at 350°F for extra aroma.
- Personal insight: I love this recipe because the maple lifts the usual fudge sweetness into something grown-up and comforting, perfect with coffee or after a heavy meal. This recipe pairs nicely with comfort food posts like creamy pumpkin alfredo at seasonal gatherings.
Recipe Overview
- Prep time: 10 minutes (plus 6–8 minutes to toast walnuts)
- Cook time: 5–10 minutes (melting stage)
- Chill time: 2 hours until set
- Total time: about 2 hours 20 minutes (including chilling)
- Servings: about 36 one-inch squares
- Difficulty: Easy — melting and stirring, no candy-making required
- Method: Stove-top melting of white chocolate with sweetened condensed milk and maple syrup, fold in toasted walnuts, press into a lined 8×8-inch pan and chill.
My Experience Making This Recipe
I tested this version multiple times to get a reliably creamy texture. Early attempts were slightly grainy until I learned to melt gently and stir off-heat before adding extracts. Toasting the walnuts and folding them in at the end preserved their crunch and fragrance.
How to Make Creamy Maple Walnut Fudge That Melts in Your Mouth
Ingredients (tested):
- 12 ounces white chocolate chips or finely chopped white chocolate
- 14 ounces (1 can) sweetened condensed milk
- 1/2 cup pure maple syrup (grade A or darker for stronger flavor)
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract (optional, for extra maple punch)
- 1/4 teaspoon fine sea salt
- 1 cup toasted chopped walnuts
Method overview:
- Line an 8×8-inch pan with parchment, leaving an overhang for easy removal. Preheat oven to 350°F and toast walnuts on a sheet for 6–8 minutes until fragrant; cool and chop.
- In a medium heavy-bottom saucepan over low heat, combine white chocolate, sweetened condensed milk, maple syrup, and butter. Stir constantly with a silicone spatula until the chocolate is fully melted and the mixture is smooth (about 5–7 minutes). Avoid boiling.
- Remove from heat and stir in vanilla, maple extract (if using), salt, and 3/4 cup of the walnuts. Stir until evenly combined.
- Pour into the prepared pan, smooth the top, and scatter remaining walnuts on top. Chill in the refrigerator for at least 2 hours until firm. Use a warm knife (hot water then dry) to slice into squares.
Expect a glossy, very creamy fudge that cuts cleanly after chilling. If you prefer a firmer bite, chill longer.
Expert Tips for Success
- Use high-quality pure maple syrup (not maple-flavored syrup) for authentic flavor; darker grade gives deeper maple notes. See technique parallels in slow-roast and low-temp recipes like succulent Italian pot roast where ingredient quality matters.
- Melt gently: keep the heat low and stir constantly to prevent white chocolate from seizing or grainy texture developing. A double boiler works well if you prefer extra control.
- Toast walnuts first at 350°F for 6–8 minutes; cooling them before folding preserves crunch and stops the heat from loosening the fudge.
- Line the pan with parchment and let it overhang; this makes removal and slicing tidy and reduces handling.
- If you accidentally overheat and the chocolate seizes, remove from heat, add a tablespoon of warm cream or butter, and stir vigorously to smooth it out.
How to Serve Creamy Maple Walnut Fudge That Melts in Your Mouth
- Cut into 1-inch squares and arrange on a small platter with a dusting of powdered sugar or flaky sea salt for contrast.
- Package in small gift boxes or cellophane bags layered with parchment — a perfect neighbor or hostess gift. This fudge also complements savory mains at a brunch spread, alongside recipes like Caribbean meatloaf.
- Serve with coffee, black tea, or a small glass of dessert wine to balance the sweetness.
- For a holiday dessert board, pair squares with dark chocolate truffles and dried fruit for variety.
Storage and Reheating Guide
- Room temperature: Store in an airtight container at cool room temperature for up to 5–7 days. Use parchment layers between layers of fudge.
- Refrigerator: Keep airtight for up to 2 weeks; bring to room temperature for 30–60 minutes before serving for the best texture.
- Freezing: Wrap individual squares in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the refrigerator, then come to room temperature before serving.
- Reheating: Avoid microwaving; if you must soften slightly, unwrap and sit at room temperature or briefly warm a knife under hot water (dry it) to make clean cuts.
Recipe Variations
- Maple-Pecan: Swap walnuts for toasted pecans and sprinkle a little flaky sea salt on top for a sweet-salty finish.
- Dairy-free: Use dairy-free white chocolate (vegan) and a full-fat coconut condensed milk substitute; texture will be slightly different but still rich.
- Boozy maple: Add 1–2 tablespoons bourbon or dark rum off-heat to deepen flavor; stir in after removing from heat to preserve alcohol aroma.
- Salted maple: Increase the sea salt to 1/2 teaspoon and finish with flaky sea salt for a salted-caramel–style contrast.
Nutritional Highlights
- Walnuts add heart-healthy omega-3 fats and plant protein, making each square more satisfying.
- This fudge is calorie-dense and high in sugar and saturated fat; enjoy in small portions (1–2 squares).
- Allergen information: contains tree nuts (walnuts) and dairy (white chocolate, butter); for nut-free or dairy-free diets, follow the dairy-free variation above.
Troubleshooting Common Issues
- Grainy texture: This usually happens if chocolate overheats or sugar crystallizes. Solution: melt slowly over low heat and avoid boiling; if grainy, gently reheat with a tablespoon of cream or butter and stir until smooth.
- Too soft after chilling: The mixture may have had too high a liquid ratio or warm ingredients were added. Solution: chill longer or reheat gently, add more melted white chocolate, then re-chill.
- Separated or greasy: Overheating can separate fats. Solution: rewarm gently and whisk in a small splash of warm cream, then cool and chill.
Frequently Asked Questions
Q1: Can I use dark or milk chocolate instead of white chocolate?
A1: You can, but expect a different texture and flavor. Dark or milk chocolate will make the fudge less sweet and more cocoa-forward. If switching, use the same weight (12 oz) and taste for balance; you may want to reduce the maple extract slightly to let chocolate shine.
Q2: Do I need a candy thermometer for this recipe?
A2: No. This version uses sweetened condensed milk and white chocolate and relies on gentle melting rather than hitting candy stages, so no thermometer is required. If you prefer a stovetop sugar method, a thermometer to reach the soft-ball stage (234–240°F / 112–116°C) is essential.
Q3: How do I prevent walnuts from getting soggy in the fudge?
A3: Toast the walnuts first at 350°F for 6–8 minutes and cool completely before folding them in. Toasting removes surface moisture and concentrates flavor, keeping them crisp inside the fudge.
Q4: Can I make this ahead for a party or gifts?
A4: Absolutely. Fudge stores well. Make it up to 3 months ahead if frozen, or up to 2 weeks refrigerated. Bring to room temperature before serving for the creamiest mouthfeel.
Conclusion
For an alternative method or inspiration, see the original recipe and notes at Creamy Maple Walnut Fudge – Out of the Box Baking.
Print
Creamy Maple Walnut Fudge
- Total Time: 140 minutes
- Yield: 36 squares 1x
- Diet: Vegetarian
Description
This creamy maple walnut fudge melts in your mouth with a rich, cozy maple flavor and crunchy toasted walnuts, making it an addictive treat perfect for gifting or enjoying with coffee.
Ingredients
- 12 ounces white chocolate chips or finely chopped white chocolate
- 14 ounces (1 can) sweetened condensed milk
- 1/2 cup pure maple syrup
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon maple extract (optional)
- 1/4 teaspoon fine sea salt
- 1 cup toasted chopped walnuts
Instructions
- Line an 8×8-inch pan with parchment, leaving an overhang for easy removal. Preheat oven to 350°F and toast walnuts for 6–8 minutes until fragrant; cool and chop.
- In a medium heavy-bottom saucepan over low heat, combine white chocolate, sweetened condensed milk, maple syrup, and butter. Stir constantly until fully melted and smooth (about 5–7 minutes).
- Remove from heat and stir in vanilla, maple extract (if using), salt, and 3/4 cup walnuts until evenly combined.
- Pour into the prepared pan, smooth the top, and scatter remaining walnuts on top. Chill in the refrigerator for at least 2 hours until firm.
- Use a warm knife to slice into squares for serving.
Notes
Use high-quality pure maple syrup for best flavor. If chocolate seizes, a tablespoon of warm cream or butter can help smooth it out.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stove-top melting
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 150
- Sugar: 20g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg