Maple Walnut Fudge Recipe - Allrecipes.com
Maple Walnut Fudge Recipe
  • READY IN hrs

Maple Walnut Fudge

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"Sweet, smooth and scrumptious. Try this mouth-watering recipe for maple walnut fudge."

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Ingredients Edit and Save

Original recipe makes 50 pieces Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. LINE 13 x 9-inch baking pan with foil.
  2. COMBINE butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
  3. STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut into squares with 1 nut half per square.
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Reviews More Reviews

Most Helpful Positive Review
Dec 18, 2005

Very good recipe; My mom says "Don't change a thing!" But I have some suggestions on making it even better. This was my first attempt at fudge, and it was so easy--a real plus for that reason. But I didn't think it was as tasty as it could have been. When I made it a second time, I used half granular sugar and half brown sugar (3/4 cup of each). Also used 2 t. maple extract, instead of 1 1/2 t. This simple variation made for more of a maple taste and less of a white chocolate taste. Also a couple hints for those who are having trouble with it not forming up the way it should: (1) I found that it had to boil longer than 5 minutes. I boiled it 8 or 9 minutes, stirring constantly. You want it to reach to "soft ball" stage. You don't need a candy thermometer. Just drop a bit of the boiling mixture from a spoon into a glass of cold water. If it forms into small rould balls at the bottom of the glass, you're all set. If not, boil it a minute longer and try again. (2) Get the marshmallows, white chocolate, extract, and nuts all measured out and ready to go so you can dump it in quickly and begin stirring right away as soon as you remove the boiling mixture from the heat. Stir as vigorously as posssible, but if it starts to become too difficult to stir or starts to become granular, return it to the burner (which will still be warm) while stirring. It will soften right back up and become smooth and satiny. Don't leave it on the heat for more than 30 seconds at a time, though.

 
Most Helpful Critical Review
Dec 26, 2011

i used a whole 43ml bottle of maple extract (almost 4x recomended) and it still tastes like prodimintly white chocolate not even a hint of maple, for 2 batchs the ingredient cost around $20 dollars which was alot for my $100 christmas budget.

 
Dec 29, 2005

Flavor was nice, but I'd use more maple extract next time. Instead of garnishing the fudge with walnut halves, I doubled the chopped walnuts inside the fudge. And unless you like your fudge wafer thin, use an 8x8 pan. I trusted the recipe (unfortunately) and poured the fudge into a 13x9 pan. I realized the fudge was incredibly thin (I'm used to SQUARES of fudge, not WAFERS of fudge!!!) so I quickly removed the foil & fudge from the 13x9 pan and smushed it into an 8x8 (not an easy task since the fudge was cooling and thickening.) Wish the recipe had stated an 8x8 pan - it sure would have made for a more pleasant experience. I gave it 4 stars instead of 5 because who wants fudge wafers?? I've never seen flat fudge in fudge shops!!!!

 
Dec 20, 2004

This recipe was delicious and so easy to make. I'm not even the biggest maple flavor fan but I can't stop eating the stuff! I suggest a 8x8 or 9x9 pan unless you want very thin fudge. I also use a bit more maple flavoring than suggested or you will taste the white chocolate. Someone mentioned foil getting stuck to the fudge - if you cut it with the foil underneath this will happen. I pulled the entire fudge out and peeled the foil off in a sheet, before cutting the peices. I then stored the pieces with wax paper in between in the refridgerator.

 
Apr 04, 2006

Delicious fudge. Perfect consistency (but you have to give it time in the refrigerator, so PATIENCE!!)I added more maple extract, about 3 teaspoons. I also mixed in all of the nuts. I lined an 8x8 pan with parchment paper which works better than foil in my opinion.

 
Dec 01, 2005

Great fudge! I ran out of maple extract, so I ended up subbing vanilla extract for the rest. This produced a lovely, white-chocolate fudge with a slight maple flavor, which is what I wanted anyway. If you want your fudge to have a rich, white-chocolate taste, you must use white chocolate chips, not "white chips" (or morsels). White chips are usually just hydrogenated oil and sugar (yuck!), with no trace of white chocolate at all. Look for "cocoa butter" in the ingredient list to make sure you are using white chocolate. I used Trader Joe's white choco chips. I think I may leave out the maple altogether next time and just use vanilla, to make a pure white chocolate fudge. I love this! The recipe is easy to use too. I got everything ready before I started cooking; put foil in the pan, measured out marshmallows, white choco chips, and nuts. I opted not to place walnuts on top, but just used extra chopped ones in it. A good compliment to chocolate fudge around the holidays.

 
Jan 05, 2004

Great recipe and very easy to do. The only thing I suggest is to melt the chips and marshmallows in a double-boiler BEFORE adding it into the sugar mixture. I ended up with random little white morsels that didn't melt--an added bonus for some! One of the best batches of fudge I've ever made! Thanks!! :)

 
Dec 07, 2003

This is probably the best fudge I've made to date. It comes out very smooth and not too sweet. Its perfect. I omitted the walnuts, and it's still incredible.

 

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Nutrition

  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 12.8 g
  • 4%
  • Cholesterol
  • 2 mg
  • < 1%
  • Fat
  • 4.7 g
  • 7%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 31 mg
  • 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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