Maple-Walnut Fudge
[donotprint]
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[/donotprint]
Maple-Walnut Fudge
Ingredients
- 2 cups (440 g) light brown sugar
- 5 ounces (141.75 ml) evaporated milk
- 1 cup (227 g) unsalted butter
- 2 cups (240 g) powdered sugar
- ½ teaspoon (0.5 teaspoon) vanilla extract
- ½ teaspoon (0.5 teaspoon) maple flavoring
- 1 cup (117 g) coarsely chopped walnuts
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Your recipe is always fun to make and comes out great each time I make it!
Thanks for sharing it.
Will never try making fudge again. Sooo disappointed followed directions to a T and as soon as I added the powered sugar it instantly turned into a bunch of little balls. I didn’t even add the nuts figured I wasted enough ingredients. No please don’t tell me that I need to follow directions because I did. I’m not the only one this happened to. I am so disappointed in this recipe that I may not even look at any more browneyedbaker recipes. Just want to cry right now.
I have made this recipe so many times and it gets easier the more you do it. Did you sift the powdered sugar?
I did try. I’m no baker by any means but I love maple fudge. It’s still in the refrigerator but I’m not hopeful as when I was beating, the mixture became very crumbly. Not sure what I did wrong. Seems it may have cooled too fast upon adding powdered sugar and flavoring.
Any ideas?
Made as directed after struck by a craving for fudge. Came out incredible! For everyone saying it didn’t set or it was grainy: You have to get it to boiling. Meaning, it has to boil non-stop even when you’re stirring it before you set a timer for 10 minutes. Then you have to stir it NON-STOP for the whole ten minutes, no matter how bad your hand hurts. This gets the liquids to boil off AND helps keep the brown sugar from crystalizing (<- that's the graininess). At the end of those ten minutes it should be substantially thicker than at the start. Other tips: Use half unsalted butter and half salted to keep it from being overwhelmingly sweet, and double the amount of walnuts.
I’ve made this fudge every Christmas for years! Family & Friends ask for it every year. Everyone loves it!
It taste like real candy, and not just melted chips
So Glad I found this recipe
I found this recipe years ago and it is HANDS DOWN the best maple walnut fudge recipe !!
I see comments that say it didn’t turn out but you must read the entire recipe and follow directions exactly! So so good !
This came out perfect. Everyone that tried it said it was the best they’ve ever tasted.
my fudge came out all crumbly, why?
This is the best fudge!!! Follow the directions exactly and yours will too. BEST MAPLE FUDGE!!! Comes so close to the Russell Stovers fudge I use to get decades ago.
Excellent Recipe!
Please indicate sugar for step 1 because I mixed both sugars in this step. I did a screenshot or the recipe and went back to do it at a later time and there was a pop-up ad that went over the step that had confectionery sugar. These two things messed up my fudge..😐
Hi. I’ve tried this recipe twice. Followed the recipe to a T. It’s not setting up! I’ve put it in the fridge?? Hoping that will help. Any suggestions? Thank you
It’s very good. I added more maple flavoring. I’d make it again🖤
Followed directions came out over cooked which cause it to be hard and crumbly will try again using my knowledge of cooking
Seriously people, ya don’t read through the entire direction of a recipe before you make it. It says in step 3 stir in the powdered sugar. So don’t blame ” Brown Eyed Baker if ya messed up..
This was a great recipe and easy to follow direction!!!
Easy and absolutely delicious!