Christmas | Desserts | Recipes
My Maple Walnut Fudge Recipe is perfectly smooth, and creamy, with authentic homemade flavor.
This Maple Walnut Fudge Recipe was afast hit with our family and friends when my husband whipped it up recently. There is a nice little trick to adding even more homemade flavor with the walnuts.
Homemade Candy and Cookies are popular cravings throughout the year and especially during the holiday season. This recipe was inspired by a candy shop we visited on vacation in the Smoky Mountains.
Have you seen the price of fudge at those touristy candy shops? Stacy felt compelled to learn to make Maple Walnut Fudge. I love it when he gets cooking inspiration!
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My husband is a seasoned veteran in the kitchen. He enjoys baking and whipping up sweet treats to share with family, friends, and co-workers. His Strawberry Cake with Strawberry Buttercream frosting is his most requested dessert for family gatherings.
Stacy’s Maple Walnut Fudge recipe is just as good as it looks!
Ingredients
- 1½ Cups granulated sugar
- 5 oz.evaporated milk
- 2 Tbsp. Butter
- ¼ tsp. salt
- 2 Cups miniature marshmallows
- 2 Cups white chocolate chips
- 1 Cup chopped walnuts
- 2½ tsp. Maple extract
How To Make Maple Fudge with Walnuts
Step 1
Line a large baking pan with parchment paper. Preheat the oven to 350°
Step 2 Toasting Walnuts
Spread the walnuts onto the baking pan and place them into the preheated oven.
Lightly toast the walnuts for about 6-8 minutes. Watch closely, don’t burn.
Remove the walnuts from the oven and set them aside to cool.
Now, line another large baking pan with parchment paper for pouring the fudge onto. You can use the same one if you pour the toasted walnuts into a bowl to cool.
Step 3
Combine butter, evaporated milk, sugar, and salt in a large saucepan.
Bring to a full rolling boil, stirring constantly, over medium heat.
Boil, stirring constantly, for 4½ to 5 minutes.
Remove from heat.
Step 4
Stir in the marshmallows, white chocolate chips, toasted walnuts, and maple flavoring and stir vigorously for 1 minute or until marshmallows are melted.
Step 5
Pour into prepared baking pan.
Refrigerate until firm then cut and enjoy!
There wasn’t a single morsel of this Maple Walnut Fudge remaining after only a few days!
We shared with family and friends and got rave reviews from everyone. I myself thought it just melted in my mouth. My favorite part is the toasted walnuts! That’s the secret trick for the flavor pop of sweet nutty maple!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
A smooth and creamy maple-flavored fudge with toasted walnuts.
Ingredients
- 1 1/2 cups sugar
- 5 oz. evaporated milk
- 2 tbsp. unsalted butter
- 1/4 tsp. salt
- 2 cups miniature marshmallows
- 2 cups white chocolate morsels
- 1 cup chopped walnuts
- 2 1/2 tsp. Maple extract
Instructions
- Line a large baking pan with parchment paper.
- Preheat oven to 350°
- Spread the walnuts onto the baking pan and place them into the preheated oven.
- Lightly toast the walnuts for about 6-8 minutes. Watch closely, don't burn.
- Remove the walnuts from the oven and set them aside to cool..
- Combine butter, evaporated milk, sugar, and salt in a large saucepan.
- Bring to a full rolling boil, stirring constantly, over medium heat.
- Boil, stirring constantly, for 4½ to 5 minutes.
- Remove from heat.
- Stir in the marshmallows, morsels, nuts, and maple flavoring and stir vigorously for 1 minute or until marshmallows are melted.
- Pour into prepared baking pan.
- Refrigerate until firm.\
- Cut and enjoy!
OPTIONAL: Place one-half of each walnut in spaced rows according to how you plan to cut the fudge so that each piece will have a walnut on top.
Press the walnut half down into the fudge to set.
Notes
An 8" square pan will yield thicker fudge. Use a larger pan for thinner fudge
Nutrition Information
Yield 24Serving Size 1
Amount Per ServingCalories 188Total Fat 9gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 5gCholesterol 7mgSodium 48mgCarbohydrates 26gFiber 0gSugar 24gProtein 2g
Nutrition information is estimated and may not be exact based on uncontrolled variables in home kitchens used by each individual cook.
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