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!
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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
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!
I made this fudge as part of my Christmas baking. I always make my mom maple walnut fudge because it’s her favourite. I decided to try this recipe because my usual recipe for maple walnut fudge hasn’t set well the past two years. This was so easy, delicious and set perfectly! My mom didn’t want to share! Thanks for all the great recipes! :)
OMG thank you for sharing that recipe, it turned out beautifully. mmmmm
This recipe did not turn out! Bummer. After stirring the mix over low/med heat for what seemed like FOREVER, I stirred in the remaining ingredients and put in the mixer. As it mixed, it seemed normal, but then the mixture turned into little balls and never changed into smooth. Through it away. Guess I need more instruction on the final, mixing stage, because I don’t want fudge the consistency of “dippin dots”!
I’m sorry, I cannot make this again…it is too good!!! I could eat the whole tray! I will be good though and save it for gifting and parties…I hope.
Have finally found the time and energy to make this…have not sampled it yet as it’s sitting cooling in the pan but I have questions. Should the powdered sugar be sifted before adding? It was a bit lumpy but the beating with the mixer got rid of them. I left it in in the saucepan rather than transferring it to another bowl to beat it…wasn’t sure if staying in the warm pot would affect it adversely. Also my stove is gas and I had to cook it on low rather than medium low as it still boiled away. It didn’t get really glossy when I beat it but definitely became thick but spreadable. I was afraid to beat it further for fear it might separate. Praying for success as I’ve never made fudge before and plan to give this for gifts and make more for our work Kris Kringle party.
I just tried this recipe, when I got to the part of adding the powdered sugar it turned into little balls. I continued to beat the mixture but it never would become liquid again. I put it in the pan anyway, letting it stand to cool before putting in the fridge. The mix looked real good until the powdered sugar.
Any ideas as to what happened ????
Definitely trying this next weekend, I love fudge and being Canadian also love maple and walnuts. Cannot wait. Have never made fudge before so wish me luck!
Why do you butter the pan only to line it with aluminum foil or parchment paper? Does the foil/paper go on top of the pan after the fudge has cooled? Please help!
I find that buttering the pan helps the parchment paper stick; otherwise, it can slide around a bit.
Im pretty good cook but a terrible baker, tried the thermometer versions and they were just ok. This version is so easy, have made it sadly to many times (weak fudge joke) and every time comes out delicious and people rave..
Highly recommend
This recipe did NOT work. we were not left with any form of liquidish mixture remotely in the mixer.
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!!
do you think it well set up fine if i pour it in mini muffin tins with liners?
I haven’t done that, but I don’t see why it wouldn’t work!
If the fudge dosnt pour does the mean I cooked it too long? It seemed to cool while mixing it
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.
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?
Hi Hannah, You could use maple syrup, although the flavor won’t be quite as concentrated.
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! :P
Made this the other night. Sooooooooooooooooooooooooooooooooooo good! Taste just as good if not better then my favorite candy shop.
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.
Yum! I am making this tonight. I can never resist fudge.
So delicious. I adore maple walnut. It’s the Canadian blood in me. :)
xo
http://allykayler.blogspot.com/
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.
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.
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.
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!!
*I still need…* Hate it when you see a mistake AFTER you’ve hit submit!!
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.
Kind of licking the computer screen right now!
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!
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!!
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?!
Boy do I love fudge. This looks so good. Thanks for the recipe. I may just try it.
I am so making this recipe before the end of the year!