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Irresistible Maple Walnut Fudge

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A rich, creamy homemade fudge combining the natural sweetness of pure maple syrup with toasted walnuts for a perfect melt-in-your-mouth treat. Easy to make and ideal for gifting or holiday gatherings.

Ingredients

Scale
  • 1 cup (240 ml) pure maple syrup (Grade A amber recommended)
  • 1 ½ cups (300 g) granulated sugar
  • ½ cup (115 g) unsalted butter, softened
  • 1 cup (240 ml) evaporated milk
  • 1 teaspoon vanilla extract
  • 1 cup (120 g) walnuts, toasted and chopped
  • Pinch of salt

Instructions

  1. Line a 9×9 inch (23×23 cm) square baking pan with parchment paper, leaving some overhang for easy fudge removal. Set aside.
  2. Toast 1 cup (120 g) chopped walnuts in a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and set aside.
  3. In a medium heavy-bottomed saucepan, combine 1 ½ cups (300 g) granulated sugar, 1 cup (240 ml) pure maple syrup, ½ cup (115 g) softened unsalted butter, and 1 cup (240 ml) evaporated milk. Stir gently to combine.
  4. Place the saucepan over medium heat and bring to a gentle boil, stirring constantly with a wooden spoon or heatproof spatula. Attach a candy thermometer to the side of the pan, ensuring the tip is submerged but not touching the bottom.
  5. Continue cooking and stirring until the mixture reaches 234°F (112°C) on the candy thermometer (soft ball stage), about 10-15 minutes. If no thermometer is available, drop a small amount into cold water; it should form a soft, flexible ball.
  6. Remove the pan from heat and let the fudge mixture cool to about 110°F (43°C) without stirring, about 10 minutes.
  7. Stir in 1 teaspoon vanilla extract and the toasted walnuts with a wooden spoon. The mixture should start to thicken slightly.
  8. Beat the fudge vigorously by hand for 3-5 minutes until it thickens and loses its glossy shine, creating a creamy texture.
  9. Quickly pour the fudge into the prepared pan, smoothing the top with a spatula. Allow it to cool completely at room temperature for 2 hours or until firm.
  10. Use the parchment overhang to lift the fudge out of the pan. Cut into 1-inch (2.5 cm) squares with a sharp knife. Store in an airtight container at room temperature or in the fridge.

Notes

Use a heavy-bottomed pan to prevent burning. Stir constantly while heating but stop stirring once the mixture reaches soft ball stage to avoid crystallization. Toast walnuts lightly to enhance flavor. Beat fudge after cooling to achieve creamy texture. Keep knives warm when cutting for clean slices. For dairy-free version, substitute evaporated milk with coconut milk and butter with plant-based butter. Adjust sugar to taste but note it affects texture.

Nutrition

Keywords: maple walnut fudge, homemade fudge, easy fudge recipe, holiday treats, maple syrup dessert, walnut candy, gift fudge

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