MAPLE WALNUT FUDGE is that one treat I make when I want to look like I’ve really got it together, even if I’m still in slippers at 2 pm. Maybe you’re in the same boat right now. You need a holiday gift, a bake sale hero, or just a sweet pick-me-up that doesn’t hog your whole evening. This fudge checks every box. It’s creamy, maple-sweet, full of toasty walnuts, and yes, totally doable even if you’re new to candy making. Let me show you how I make it smooth, shiny, and brag-worthy every time. 
How to make easy maple walnut fudge
Ingredients
Here’s my short list of what you’ll need. Simple pantry staples win again.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this MAPLE WALNUT FUDGE is a keeper: big on flavor with no weird tricks. MAPLE WALNUT FUDGE is that one treat I make when I want to look like I’ve really got it together, even if I’m still in slippers…
- 2 cups white chocolate chips or chopped white chocolate
- 1 cup sweetened condensed milk
- 1/3 cup pure maple syrup use the real deal for the best flavor
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt tiny pinch to balance the sweetness
- 1 to 1 1/2 cups chopped walnuts lightly toasted if you can
Step-by-step
Line an 8 inch square pan with parchment and let the paper hang over the sides for easy lifting later.
Warm the condensed milk and maple syrup together in a small pot over low heat until just steamy. You should see a little movement, not simmering. Pull the pot off the heat, then add the white chocolate. Let it sit for 2 minutes, then stir slowly until smooth. If there are stubborn chips, return the pot to the lowest heat for a few seconds at a time, stirring gently.
Stir in vanilla and salt. Fold in walnuts. Pour into your prepared pan and smooth the top. I like to sprinkle a few extra walnut pieces on top for that bakery look.
Let it set at room temp for 2 to 3 hours, or chill for 45 to 60 minutes until firm. Lift the whole slab out by the paper, cut into neat squares with a sharp knife, and try not to eat three pieces before you’re done.
Why this works
White chocolate softens beautifully with condensed milk, which keeps it creamy and not gritty. Maple syrup layers in flavor without overwhelming the chocolate. The salt makes the sweetness pop. Toasted walnuts add crunch and that cozy, nutty aroma that makes MAPLE WALNUT FUDGE feel extra special.
Want another ridiculously easy candy to try next time? This two ingredient beauty never fails me: 2 ingredient peanut butter fudge.
I brought a box of this to my neighbor and she said it tasted like the fancy fudge from the boardwalk. I took a bow in my messy kitchen and pretended that was the plan all along.
Tools you need for making fudge
You do not need anything fancy. A few basics make the process easy and stress free.
- Heavy bottomed saucepan helps prevent scorching
- Silicone spatula for gentle stirring and scraping every last bit
- 8 inch square pan metal or glass both work
- Parchment paper your future self will thank you
- Measuring cups and spoons accuracy saves headaches
- Sharp knife for clean fudge squares
If you like a little crunch on top, you can make a quick batch of glazed nuts. I sometimes scatter a handful of these on the surface before chilling: easy candied walnuts. It looks fancy with basically no extra effort.
Tips for melting chocolate effectively
Chocolate can be a diva, but you can handle it. The trick is gentle heat and patience. Here’s what I do to make sure my MAPLE WALNUT FUDGE turns out smooth every time.
Stovetop method
Warm your condensed milk and maple syrup first. Take the pot off the heat, then add the white chocolate and let it rest for a couple minutes so it softens. Stir slowly. If it is not fully melted, return it to the lowest heat for just a few seconds and stir again. Keep the flame tiny. If the mixture gets too hot, the chocolate can seize and turn grainy.
Microwave method
Add white chocolate, condensed milk, and maple syrup to a microwave safe bowl. Heat for 20 seconds at a time, stirring in between. Stop when mostly melted and let residual heat finish the job. Going slow is key. It is better to underheat than to overheat.
Humidity and steam are not your friends. Make sure your spatula and bowl are totally dry. Even a drop of water can mess with the texture.
If you enjoy playful candy projects, this seasonal recipe uses a similar gentle melting approach: white chocolate peppermint fudge. The method is consistent, which takes the fear out of working with white chocolate.
Variations of maple walnut fudge recipes
Once you nail the base, you can have fun and make it your own. These are a few tweaks I make depending on who is coming over or what I am craving.
Brown butter twist Melt 2 tablespoons of butter until golden and nutty, then stir it into the fudge right before folding in the walnuts. The flavor gets deeper and a little toasty.
Extra maple swirl Drizzle a teaspoon or two of maple syrup over the surface after smoothing the fudge in the pan. Use a toothpick to swirl lightly. Pretty and tasty.
Salty top Sprinkle a small pinch of flaky sea salt over the top before chilling. It balances the sweetness and makes every bite pop.
Mix in swap Try half walnuts and half pecans. Or add a few chopped dried cherries for a little tangy bite. For a maple latte vibe, mix in 1 teaspoon of instant espresso powder with the condensed milk.
Chocolate layer Pour half the maple fudge into the pan, then melt 1/2 cup milk chocolate chips and spread a thin layer, finishing with the rest of the fudge. Chill and slice. It looks like you went to pastry school.
For a cozy twist during the holidays, I sometimes serve bite size pieces of MAPLE WALNUT FUDGE alongside mini slices of my coffee loaf. The maple and coffee love each other. Here’s the recipe I make on repeat: date coffee loaf cake with walnuts and espresso glaze.
Popular recipes that pair well with fudge
Fudge might be the star, but a good supporting cast makes dessert night shine. If you are building a treat tray, mix textures and flavors.
Something gooey A warm pudding style cake or a molten dessert pairs perfectly with bite size squares. If you want that cozy spoon dessert, try this winner: easy hot fudge chocolate pudding cake.
Something creamy A scoop of vanilla ice cream is the obvious choice. But vanilla Greek yogurt works too and makes it feel lighter for weeknights.
Something playful Kids go wild for swirly candy. I like to add a tray of this fun recipe next to the MAPLE WALNUT FUDGE for color and contrast: marshmallow swirl fudge.
Something savory Thin slices of salty crackers or pretzels make an unexpected and welcome match. The salty crunch breaks up the richness and keeps guests reaching back for another square.
If you are hosting a holiday open house, a small platter of thinly sliced ham with mustard is lovely next to sweet bites. This easy glaze keeps it simple: Christmas maple glazed ham.
Common Questions
How long does MAPLE WALNUT FUDGE keep?
About 2 weeks in an airtight container at cool room temperature. If your kitchen is warm, store it in the fridge and bring pieces to room temp before serving.
Can I freeze fudge?
Yes. Wrap tightly, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight, then let it come to room temp before unwrapping to avoid condensation.
My fudge is too soft. What happened?
Usually it is from too much liquid or not enough chilling time. Chill longer first. Next time, measure carefully and avoid overheating the mixture, which can loosen it.
Can I use dark chocolate instead of white?
You can, but the flavor shifts away from maple as the chocolate takes over. If you try it, keep the maple syrup the same and taste the mixture before adding nuts.
Do I have to toast the walnuts?
No, but it makes a difference. Toasting for 5 to 7 minutes at 350 F wakes up the flavor and keeps the nuts from tasting flat inside the fudge.
A sweet little send off for your candy adventure
If you are craving a batch right now, trust your gut and go for it. MAPLE WALNUT FUDGE is simple, quick, and generous, the kind of recipe that makes you feel skilled without breaking a sweat. If you like comparing methods or want another take, this trusted version is a great read: Boardwalk Quality Maple Walnut Fudge. You can also find a clear, straightforward method here that mirrors my approach step by step: MAPLE WALNUT FUDGE — Delicious, easy fudge recipe in the …. Take a deep breath, grab your spatula, and make a pan today. I think you’ll be proud of what comes out of your kitchen.
Maple Walnut Fudge
Ingredients
Method
- Line an 8 inch square pan with parchment and let the paper hang over the sides for easy lifting later.
- Warm the condensed milk and maple syrup together in a small pot over low heat until just steamy.
- Remove from heat, add the white chocolate, and let sit for 2 minutes before stirring slowly until smooth.
- If needed, return the pot to low heat for a few seconds at a time while stirring gently to fully melt.
- Stir in vanilla extract and salt, then fold in the toasted walnuts.
- Pour the mixture into the prepared pan and smooth the top. Optionally, sprinkle extra walnut pieces on top.
- Let it set at room temperature for 2 to 3 hours, or chill in the fridge for 45 to 60 minutes until firm.
- Lift the fudge out by the parchment, cut into squares with a sharp knife, and enjoy!
