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!
Please change the recipe to say ” add the light brown sugar” instead of ” add the sugar” ! I added the powdered sugar too soon and spoiled 10 dollars worth of ingredients!
I made maple fudge for the first time and I wanted to thank you so much for your recipe. I enjoy making fudge and was asked by a couple of people to make maple fudge. From a guy that lives in Ohio I’ve never heard of maple fudge but I must say it doesn’t taste bad at all.
Really need to correct Step 2 combine the sugar…if I hadn’t read the comments, would have added the powdered sugar as well.
I haven’t made this yet, but just appreciated your note about where in the grocery store I could find maple flavoring. Most recipe/cooking sites expect you to know things like this. Surprise – I didn’t! It was something that came to mind as I listed ingredients and as I read on, there the answer was. This is the type of thing that discourages me from trying to cook most of the time. Thank you!
I have made this many times, comes out delicious every time, followed the recipe.
Thank you my brother’s favorite fudge
Can Maple walnut fudge be frozen? If so, for how long?
I just followed this recipe step by step and as soon as I added the powdered sugar, it all turned to pebbles. Did I heat it up too high? I was at medium heat with slight bubbles, then turned it down a bit and stirred for exactly 10 minutes. What did I do wrong?
I messed up this recipe because the second step says “combine the sugar”. It does not say just the brown sugar. Make sure to take note of that, or you will be throwing out an entire batch of fudge as it did not turn out properly.
Thank you for catching that. I would have most likely missed it.
Think I’ve finally cracked this.! I’ve had so many mixed results over the past few years. When cooking on a gas cooktop, use a heavy bottomed saucepan. I used low heat ie L on the knob to boil it and kept the temp around or below 227F rather than 237. Finally got creamy rather than crumbly fudge when I added the icing sugar and was able to beat it till thick and glossy rather than getting little balls and actually pour it into the pan rather than smooshing the balls together. Yay! Practice makes perfect. So excited. Will be making more for gifts.
I found that my graham crackers got very overcooked in 10 mins in the butter – I stirred for the duration, but I think 10 mins. is too long; will try again with browning them for only 5 mins.
I’m trying to get my baking done early this Christmas , I was wondering if this recipe is for a soft fudge or harder fudge…
I have only found a creamy maplenut fudge that was heavenly at a little gift shop in Sisters, Oregon….
thanks,
katee
A bit of background on Alice Bryan developer of the original Laura Secord Maple Fudge. A graduate of MacDonald College, Guelph, Ontario, Alice was well known both as a bake shop owner and Home Economics teacher at Memorial School, Hamilton, Ontario Canada. Prior to this she was a dietician who developed recipes for corporations such as Laura Secord candy mfg. She was also a well known decorator of wedding cakes for Aussems in Hamilton. She was the Anna Olsen of the 20s, 30s and 40s. Born 1911 and died 1992. Retired 1945.
Sincerely, J.J. Hardy (daughter) I posted a review earlier today. Sorry no photo to send.
Thank you a million times. This is THE original Laura Secord Maple Walnut Fudge my dietician mother developed for them circa 1920-30.. All the other online recipes pretending to be this recipe and using maple syrup are not the original. I had lost this and all her recipes in an overseas move and I am so thankful to have it back. One suggestion is 1/4 tsp vanilla and 3/4 tsp maple flavoring. It’s easy to make and delicious. Thankyou again
I’ve made this fudge about half a dozen times over the last few years…each time it turns out a bit different. When I made it a few days ago and again today, it never turned glossy and thick when I beat it. Instead it turned immediately into little pebbles. I was still able to smush it into the pan and it turned out but I wonder why I’m getting this result. Today as soon as I removed it from the stove, it looked like the butter was separating. This has happened before too. I am following the timing instructions i.e. boil 10 minutes, stir constantly, beat for 3. I am wondering though about the temperature as I am using a gas stove and there is no med-low, only H, L and simmer. I position the temp in btwn H and L but I’m wondering if there is a temperature it should come to? Any help appreciated.
Hi Wendy, It could definitely be that your stove can’t be better regulated, but it might also be how warm/cold or humid the air is when you make it!
Sheesh. Made this again today using a candy thermometer. It took a while to get to 237 but then it went up to 250. I think I overcooked it cuz it went grainy when I mixed in the icing sugar. I managed to smoosh into the pan again so I hope it’s edible. It seems if undercooked the butter leaches out and if it’s overcooked, it turns grainy and doesn’t beat. *deep sigh* I will not be beaten! I will try again.
This is my 10th year making this fudge for a school charity , its always a huge hit, and its conscientious and. Easy.
I made this today as part of my late Christmas baking to send to friends and family,
I found the directions to be very easy to follow, I did use my stand mixer and beat it for probably 4 minutes roughly,
Once in the pan it started to set right away, I did lick the bowl clean!
Have just made this for the umpteenth time, this time for a bake sale to benefit a local animal rescue. If I made it for myself, I’d just eat it all! I think this time it turned out better than ever! Only problem is I didn’t sift the powdered sugar so I had some lumps. Also as I have a,gas stove, it is hard to judge medium heat/medium low. Is there a candy temperature these should be at when boiling? Thanks for a fabulous recipe.
Hi Wendy, I’m so happy you’ve been enjoying this recipe, and what a wonderful cause! Most fudge recipes call for cooking to 237 to 239 degrees F on a candy thermometer. I hope that helps! :)
Easy and delicious. Just like my Nan use to make when I was a kid.
I stumbled upon your recipe for this fudge and OMG!!! The recipe is so simple and the fudge is just out of this world. Many many many decades ago I use to buy Russell Stovers Maple Walnut Fudge and they stopped making it, boo hoo. Well, thank you, I now have a recipe that tastes just like Russell Stovers. I have added this to my Christmas cookie and candy tray’s. Wishing you and your family a Happy New Year!!
That’s so awesome, Carol! I’m glad that the recipe could fill a little void :) Thanks so much for stopping back to write a review, it’s much appreciated. Happy New Year!
First batch of 2017 and it seems perfect. It’s a gift so I’m really pleased after previous disasters.. Practice makes perfect! Thanks for a great recipe.
Is the brown sugar measured loose or packed?
Hi Lee Ann, Always packed unless stated otherwise.
I made this recipe however unfortunately this recipe could not have been tested. It must have been made up. The picture it shows has to be fudge made with other ingredients including white chocolate chips. This did not turn out at all. It came out like crumbly sugar and butter. The texture is like rock candy. You cannot make fudge with out chocolate and if you noticed, this recipe did not include that. I am really displeased as to why people post fake recipes. I bought all the ingredients and it was a waste. I will use it in a cake to make up for it. It’s kind of like candy coated walnuts I guess.
amazing and quick fudge recipe!!
It would’ve been helpful had you specified “brown sugar” in the first cooking step of the recipe…I added both sugars to the pan! Hopefully it’ll still work out. Maple anything is my husband’s favorite!
Agree with this comment. That same thing happened to me too yesterday! My fudge has a nice flavour but is very gritty.
Next time when you have a fail of any kind in the candy or fudge department, quickly turn it into a ice cream topping by adding evaporated milk and recooking until smooth and silky. Store in jars in the refrigerator and enjoy your hard earned reward. Amazing yumminess…is that even a word?
Just tried this. It’s wonderful. Before I beat it with a mixer, I thought it was going to be a sugared mess. But, the mixer made it smooth and creamy. Oh–and I found out at the last minute I was out of maple and had to do without it. So, I ended up with a luscious batch of Penuche!
Batch 2 in fridge. I only beat it for about 1 1/2 minutes on less than medium as it started to go glossy but then pieces started breaking off the ball of fudge so I was afraid it might start to become balls again. It definitely didn’t “pour” into the pan but I smooshed it all down and am praying for a result good enough to share. Any ideas on what I’m doing wrong? Maybe I’ll go back to my hand mixer next time!
Eeeek! Multiple disasters this year…memo to me…do not make fudge Christmas morning to take to lunch! I found my maple flavouring had mostly spilled but luckily had enough to make the fudge but I think I beat it too long with my snazzy new stand mixer past glossy into crumbly balls and now in the pan it has a slick of oil on top. Damn! On to second try…
Hi Michelle
I made this last year for my hairdressers and work Chrismas party and it was devoured within minutes…truthfully! Just wondering if it would work to double the recipe? I’m trying to save time but don’t want to jinx myself. Love your work!
Hi Wendy, I haven’t tried to double this, but if you do, I would put it in a 9×13-inch pan.
Should the walnuts be toasted?
Hi Sara, It doesn’t matter, you can toast them or use them un-toasted.
Maple-Walnut Fudge is my absolute favorite and my Moms too. I’m trying it today, to add to my Easter Cookie Trays. Thank you so much, as a New England Girl it’s just perfect. I’ll be moving to Florida soon. I’m pretty sure there will be no Maple-Walnut Fudge to be found. I’ll be taking your’s with me !!! ;)
Just found your blog I am trying this fudge tomorrow it looks wonderful.
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