Maple-Walnut Fudge

Authentic homemade fudge has officially become my Achilles heel. I started out my fudge journey a couple of years ago when I made a quick and easy fudge recipe using sweetened condensed milk. Last year, I thought I would crank things up a notch and make “real” homemade fudge – you know, the kind with the candy thermometer and lots of mixing with a wooden spoon. It took me three tries last winter before I finally managed to turn out a decent batch of chocolate fudge. Then I moved on to an awesome, easy recipe for peanut butter fudge, which is still my favorite. Now that the weather has cooled, I really wanted to whip up a batch of maple-walnut fudge. Again, I tried twice using the “old-fashioned” method and had no success. The first time the fudge didn’t set up and remained a sludge-like mixture, and then the opposite happened – it got way too hard too fast. I took a deep breath. I had run out of patience with having to toss real maple syrup (not cheap) and tons of walnuts (not cheap) into the garbage – twice. So I went on a search for an easy version of maple-walnut fudge. And… ta-da! I have fudge!

I think I need to accept the fact that I will never be an all-world fudge superstar. It’s not my lot in life. And I’m okay with that. I can still make fabulous homemade fudge, it just won’t be the beach boardwalk authentic variety. But variety is the spice of life, right? Sometimes when we admit our shortcomings it frees us to explore alternatives that can be just as good, if not better, than that which we were originally searching for. And this maple-walnut fudge alternative? Absolutely phenomenal. It will totally get you in the mood for fall. And I am celebrating my fudge freedom by embracing easy fudge recipes and all of the wonderful varieties that I can dream up between now and Christmas!

What type of recipe or technique vexes you in the kitchen? I know I can’t be the only one 😉

One year ago: Pancake Cupcakes with Maple-Bacon Frosting
Two years ago: Chewy, Fudgy Triple-Chocolate Brownies
Four years ago: Hershey’s Best Brownies

Maple-Walnut Fudge

Yield: 64 pieces (about 1 pound)

Prep Time: 45 minutes

Cook Time: 24 hours

Total Time: 45 minutes


2 cups light brown sugar
5 ounces evaporated milk
1 cup unsalted butter
2 cups powdered sugar
½ teaspoon vanilla extract
½ teaspoon maple flavoring
1 cup coarsely chopped walnuts


1. Butter an 8x8-inch or 9x9-inch square pan. Line with parchment paper or foil, and butter that; set aside.

2. In a medium saucepan, combine the sugar, evaporated milk and butter. Bring to a full boil over medium heat. Reduce the heat slightly (no lower than medium-low) and boil for an additional 10 minutes, stirring constantly.

3. Remove from the heat and stir in the powdered sugar, vanilla extract and maple flavoring. Transfer the mixture to a standing mixer (or use a hand mixer) and beat the fudge on medium speed until thick and glossy - about 3 minutes. Fold in the walnuts and pour the mixture into the prepared pan.

4. Let the mixture cool to room temperature, then cover tightly and refrigerate overnight. Slice the fudge into 1-inch squares and serve. (Fudge can be stored at room temperature in an airtight container.)

Note: You can find the maple flavoring in the baking aisle where the vanilla extracts are.

(Recipe adapted from Tummy Treasure)


81 Responses to “Maple-Walnut Fudge”

Comment Pages 1 2
  1. Sherri on September 21, 2011 at 12:08 am

    I cannot for the life of me make mousseline buttercream. Pretty much anything that involves cooking sugar, I fail. Also, if you’ve never tried it, ladyfingers are SO hard to make. I know my tiramisu turned out amazing buy I could’ve saved hours and energy had I just used pound cake. Ah, the trials of cooking :)


  2. CouponClippingCook on September 21, 2011 at 2:51 am

    It’s great that you kept working on making the fudge. I’d say you are a pro at it by looking at this amazingly delicious fudge. Love the idea that it’s maple flavored too…it’s a nice change. The texture of this fudge looks just perfect.


  3. Katelyn on September 21, 2011 at 3:30 am

    Oh wow! I’ll be making this sometime this fall. Already starred it on my Google reader.

    Caramelizing sugar always makes me nervous. I have to watch it like a hawk and there are always lumps!

    Also I recently started canning and I always seem to make my pot boil over during the processing time, which makes the water level too low, which freaks me out because if the jars aren’t properly processed I might kill everyone with botulism! (Ok, that was a little dramatic and not very likely, but the boiling over thing is definitely vexing.)


  4. Kathryn on September 21, 2011 at 4:40 am

    Fudge is so tricky to get right but I think the easy versions taste just as good as the scary candy thermometer versions. This looks the perfect colour and consistency.


  5. Lauren at Keep It Sweet on September 21, 2011 at 5:44 am

    I’ve never made fudge, and definitely not using a thermometer. This flavor sounds delicious.


  6. joan on September 21, 2011 at 6:46 am

    I failed at “no-fail” fudge. Then I found a recipe in Fine Cooking magazine here: The first couple of times I made it, it was delicious but never got very firm, even after an hour of beating it with my hand mixer. I decided to try it again, and transferred the mixture to my stand mixer. Somehow, it worked! And it was so wonderful, that twice I ended eating half the pan myself…. that and my other cookie-dough splurges sent me back to Weight Watchers when the Holidays were over. Personally, I don’t care if a recipe is “authentic,” just as long as it tastes good.


  7. Rodzilla on September 21, 2011 at 7:20 am

    I don’t have any problems in the kitchen, I leave all the harder techniques to someone else 😀

    I saw the final version had maple flavoring, do you think it could have been the syrup in the earlier ones that was giving you problems?


    • Dale on February 9th, 2013 at 3:04 am

      I think part of the problem was not using corn syrup to control the action of the granulated sugar. It keeps the sugar crystals from going grainy and helps maintain a creamy smooth texture. That’s why so many fudge recipes use marshmallows – they’re mostly corn syrup!


  8. Katrina on September 21, 2011 at 7:49 am

    I love a good fudge recipe in my life. Yum!


  9. leslie on September 21, 2011 at 8:16 am

    Ohh yes..there is nothing better than homemade fudge!!! this looks WONDERFUL!


  10. Liz @ Microwave Goddess on September 21, 2011 at 8:17 am

    I have issues with anything that requires a candy thermometer it seems; fudge and certain candies are just out of my reach. Sometimes I wonder if it is my old thermometer, or maybe it’s just my impatience and problem with following directions!

    Either way, I eat my mom’s candies, and I make easy fudges to get around it :)


  11. Chris on September 21, 2011 at 8:46 am

    You didn’t need to toss the first trial that didn’t set up….. Keep it in the frig and warm it up to pour over ice cream…..or maybe spice cake! (I have to wonder what would happen if you poured it over the top of a cake and broiled it a bit!) Indeed, pure maple syrup is a thing to be respected! Looks like one more thing to put on my fundraiser “baking” list now!


  12. erik on September 21, 2011 at 9:38 am

    ‘Traditional’ Fudge is my kitchen nemesis. I can’t count the number of failed batches, but it’s in the neighborhood of 1 good batch to every 4-5 failed batches. Yet, I keep trying to perfect it. I did start using a stand mixer to do the beating, which has improved the process quite a bit, but determining if the day is too humid or not is still hard to determine. The fact is, nothing beats the creamy texture of traditional fudge. Now if I could just find a way to match the flavor of my favorite ‘coastal’ fudge. I’ve spoken to a number of fudge makers that sell their goodies along the Oregon Coast and none will reveal their secret ingredients – particularly the type of chocolate they use. While I’ve been able (only a few times) to match the texture, I still can’t seem to match the taste. I can’t wait to try this maple fudge though (sans walnuts for me) it sounds really good.


    • a porter on December 15th, 2012 at 3:25 pm

      a pinch of sea salt should give you that coastal taste you are looking for .be careful it just takes a very small amount as it’s very course.
      good luck


  13. Carolyn on September 21, 2011 at 9:53 am

    Being 100% Italian, this pains me to even write it but I am a complete failure at making homemade pasta and gnocchi. Turns out dense and heavy every time, not like the tissue paper-thin ribbons Nonna tossed together in a matter of minutes. It’s the stuff of my dreams and the first meal I’m ordering when I see her again in the next life.

    P.S. Fudge looks amazing. Might have to muscle its way onto a Christmas cookie tray.


  14. Barbara | Creative Culinary on September 21, 2011 at 10:38 am

    This flavor combo is my favorite fudge. I usually pick up a piece or two every time I visit a local store and always have the best of intentions to savor it for a couple of days. Usually it’s gone by the time I arrive home.

    I’ve tried macarons and while not a total failure; adding high altitude to their already finicky needs makes that effort both a lot of work and a gamble as to results. Combined with the fact that they just don’t do that much for me…well, I’m in a decidedly non-macaron place and I’m OK with that.


    • Shelly on September 21st, 2011 at 3:10 pm

      What is the deal with Macarons? I’ve never truly enjoyed them, but suddenly they’re everywhere. And, I know I’m not the only one from my informal polls ;).


      • Michelle on September 22nd, 2011 at 10:22 pm

        I agree – I made them once and have eaten them at a couple of higher-end bakeries and they do absolutely nothing for me. I’d rather have a big chocolate chip cookie or piece of cheesecake 😉


        • Ann on November 22nd, 2015 at 6:56 am

          its because macaroons are glluten free that they are popping up all over, I think, I’m not crazy for them either but my doctor wants my thyroid antibodies reduced – i.e. auto -immune thyroiditis- so its no gluten for me


  15. Curt on September 21, 2011 at 10:40 am

    That sounds great. I love the flavor of maple. And it’s always better when you make it yourself. Nice and fresh!


  16. amanda @ fake ginger on September 21, 2011 at 10:45 am

    Yummy, can’t wait to make this! This is my first year using a gas stove (my electrical one always caramelized things unevenly) so I’m hoping I’ll have better fudge luck this Christmas.


  17. The Blue-Eyed Bakers on September 21, 2011 at 11:10 am

    Well we are very grateful that you tried and tried again and came up with an easier version of maple walnut fudge…this stuff looks insanely delicious and just screams fall…!


  18. Veronica on September 21, 2011 at 11:23 am

    Thank you for sharing your love/hate relationship with fudge. I too was able to make the kind with condensed milk and then failed at making old-fashioned. This recipe sounds good, I may have to try my hand at fudge again.


  19. Paula on September 21, 2011 at 11:26 am

    I’ve only ever made fudge using sweetened condensed milk as I’m too chicken to try another method and I’ve never tried to make maple walnut fudge. Your recipe and the look of this fudge makes me think that I should.


  20. Tashia on September 21, 2011 at 12:02 pm

    This is my mother’s favorite flavor of fudge….maybe I’ll be a good daughter and make her some this weekend….


  21. Stephanie @ Eat. Drink. Love. on September 21, 2011 at 12:36 pm

    Creme Brulee. I’ve tried to make it twice and my custard came out lumpy both times. This and souflees. Argh! Despite the difficulties you had, this fudge looks delicious anyway!


  22. Tammy on September 21, 2011 at 1:40 pm

    Over the years I have tried to make fudge and finally gave up after my latest failed attempt a couple of months ago (it was great as a cake frosting). I may have to try again with this recipe. :)


  23. d.liff @ yelleBELLYboo on September 21, 2011 at 3:11 pm

    I love fudge and I love maple, but I’m so allergic to walnuts. If I make it myself I’d omit. But last time I made fudge it was totally grainy – what did I do wrong!? I’m going to try again!


  24. Shelly on September 21, 2011 at 3:12 pm

    I’m going to try this-I needed a flavor variation from the Chocolate I typically make (easy method only over here). Pies vex me. I’m just not that great at them. Occasionally the family requests them and they stay right here, in the family.


  25. Holly on September 21, 2011 at 3:16 pm

    yum! that looks delicious.


  26. Lacy on September 21, 2011 at 3:55 pm

    This sounds amazing! I’ve never made fudge myself but I think I might have to now!


  27. Ann on September 21, 2011 at 4:08 pm

    Paula Deen has a wonderful recipe using – of all things – Velveeta cheese – but it is to die for and I don’t think you can screw it up (unless you misread the recipe like I did the first time and put in twice the amount of velveeta that you were supposed to – it was rather gooey and I couldn’t for the life of me figure out why until I went step by step over it and realized that I had a much larger block of Velveeta than the recipe and that half of it was waaaay too much) Anyway, check it out – no one that I have served it to could tell that it was made with Velveeta – they loved it!!!


  28. Tracy on September 21, 2011 at 5:46 pm

    Love that you don’t need a candy thermometer for this! And, looks like we are on the same fudge wavelength this week, ha!


  29. Happy When Not Hungry on September 21, 2011 at 7:33 pm

    I just made maple walnut fudge last night! Yours look amazing. Fudge is definitely not my cup of tea either. But it sure does taste good!


  30. Emily on September 21, 2011 at 7:55 pm

    I still fail at piping cupcakes! I don’t know what my problem is; I have the right tips, I’ve read the tutorials… It kills me.


  31. Jem of the South on September 21, 2011 at 8:51 pm

    I am so making this recipe before the end of the year!


  32. RisaG on September 21, 2011 at 9:11 pm

    Boy do I love fudge. This looks so good. Thanks for the recipe. I may just try it.


  33. Jen at The Three Little Piglets on September 21, 2011 at 10:29 pm

    I have the darndest times with pralines! I’ve tried like twenty recipes trying to find ones that taste like the ones from the candy shop on River Street up in Savannah, but nothing doing. I’m a big fan of cheater fudge recipes myself – some of them are so darn good why bother with the hard stuff?!


  34. Jennifer@Peanut Butter and Peppers on September 21, 2011 at 10:36 pm

    Do you realize I am trying to watch what I eat? Now this weekend, I’ll be watching these go in my mouth! They look delish!!! Thanks for the recipe! Wonder if they’ll make it if I ship them? My Mom LOVES Maple Walnut Fudge!!


  35. Ann on September 21, 2011 at 11:35 pm

    I dunno, this looks pretty delicious! I spent a summer perfecting caramels. I bet I tried 20 different recipes. You know which one was the best one? The easy “cheater” recipe! The others were too chewy and stuck to your teeth! This one was soft and buttery….figures!

    This fudge looks delicious and I love the flavor combo of maple and walnut!


  36. Kerry on September 22, 2011 at 7:49 am

    Kind of licking the computer screen right now!


  37. Kita on September 22, 2011 at 1:28 pm

    My father is one of those blessed freaks of nature that can make fudge with his eyes closed and one hand tied behind his back. It’s amazing. I’m going to have to share this recipe with him and see if I can talk him into trying it.


  38. Jennifer on September 22, 2011 at 2:35 pm

    I do suppose I will have to make this now that I’ve seen it! I’ve been dying for fudge and promised myself that I would treat myself to some on vacation…well, vacation was cancelled by tropical storm Irene so I am still need to fufill my fudge craving. This will surely do the trick!!


    • Jennifer on September 22nd, 2011 at 2:36 pm

      *I still need…* Hate it when you see a mistake AFTER you’ve hit submit!!


  39. Mark on September 23, 2011 at 8:30 am

    Every once in a while, I feel the urge to (try and) make fudge. Occassionally I do get a decent batch, but mostly it comes out hard and crumbly. Fortunately hard and crumbly fudge is still good sprinkled over ice cream.


  40. Sandra on September 23, 2011 at 8:16 pm

    Pie Crusts! Sweet Tartlet dough no problem, but a regular pie crust not so much. Go figure. Your fudge looks delicious and I’m sure I’ll be trying it.


  41. Cookin' Canuck on September 25, 2011 at 3:33 pm

    Perfect or not, I have to say that this fudge looks pretty darn good! My kids are looking over my shoulder, asking me when I’m going to make it.


  42. Ally on September 25, 2011 at 8:43 pm

    So delicious. I adore maple walnut. It’s the Canadian blood in me. :)


  43. Angela on September 26, 2011 at 4:57 pm

    Yum! I am making this tonight. I can never resist fudge.


  44. Diane on September 28, 2011 at 12:46 pm

    My goodness, I wish I could have access to your garbage can! =) I don’t mean to be critical (except in a constructive way), but there’s nearly always something creative to be done with basic ingredients that didn’t quite work the way they were supposed to. If nothing else, dump the mess into a quart of cream, let it sit, stir until dissolved (or use a blender), and make ice cream out of it. The flavorings, sugar, nuts, etc. supply all that is necessary in addition to the cream.

    As you can guess, it hurts me to see unspoiled food thrown away. I had a super-frugal mom who was raised by my super-super-frugal grandma who was deeply affected by the depression. Frugality skills have almost been lost in this generation, but I think we’re all going to need them again in our lifetime, and it’s going to be difficult for some who have no idea how to start. I don’t see how people can buy food with their hard-earned money and then throw it away while it’s still edible. But I’ll stop now! Hopefully that wasn’t too much.


  45. Kylene on October 6, 2011 at 6:24 pm

    Made this the other night. Sooooooooooooooooooooooooooooooooooo good! Taste just as good if not better then my favorite candy shop.


  46. amanda @ fake ginger on October 30, 2011 at 6:13 pm

    Just made this! I used real maple syrup and pecans – delicious! Beyond delicious! I cannot wait until it actually sets up so I can have a real taste! 😛


  47. Hannah on November 12, 2011 at 4:56 pm

    I’d love to make this for Thanksgiving. Are there any substitutes for the maple flavoring? I live in the UK and we can’t get maple flavor here. Could I use maple syrup?


    • Michelle on November 12th, 2011 at 10:48 pm

      Hi Hannah, You could use maple syrup, although the flavor won’t be quite as concentrated.


  48. Desertpa on November 20, 2011 at 11:08 am

    If the fudge dosnt pour does the mean I cooked it too long? It seemed to cool while mixing it


    • Michelle on November 20th, 2011 at 2:13 pm

      Well, if the fudge ended up completely solid before you got it into the pan, then I would say you cooked it too long. But sometimes fudge gets a little thick, so you have to spread it into the pan, it doesn’t necessarily have to be pourable.


  49. Jessica on July 7, 2012 at 8:42 pm

    do you think it well set up fine if i pour it in mini muffin tins with liners?


    • Michelle on July 24th, 2012 at 11:29 am

      I haven’t done that, but I don’t see why it wouldn’t work!


  50. Sherry on October 22, 2012 at 3:16 pm

    Just made 4 double batches of this for a Canadian booth at a Food Festival. It was a hit! Sold about 280 pieces and ran out. I used about 1/4 cup REAL maple syrup per batch. You do have to be sure to cook it on a high enough temp. Came out perfectly every time!!


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