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READY IN 1¼ hrs

Boardwalk Quality Maple Walnut Fudge

Read Reviews (55)

"Throughout the summer we enjoy the fudge sold on the boardwalk at the shore. Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round." — SHORECOOK

Ingredients Edit and Save

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Original recipe makes 1 8x8-inch baking dish Change Servings

3 cups white chocolate chips
1 (14 ounce) can sweetened condensed milk
1/4 cup butter

1 teaspoon maple flavored extract
1 1/2 cups broken walnuts

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Directions

Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

Kitchen-Friendly View

PREP 10 mins
COOK 5 mins
READY IN 1 hr 15 mins

Footnotes

Cook's Note
As all microwaves differ, the cooking time may vary. You just want to melt it on a medium power.

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I also had the pleasure of trying this recipe before it became Kitchen Approved. This is my original review ~ Wow Shorecook! This recipe is sinfully delicious! I was in the mood for a melt-in-your-mouth candy for midnight snacking and Redneck Grandma directed me to this recipe. Boy am I glad she did! I toasted my walnuts in a skillet before adding it to the fudge and I used silicone cupcake liners sprayed with a bit of non-stick cooking spray to make individual servings of the fudge. I stuck them in the freezer in an airtight container for about an hour and they were set-up perfectly and ready for eating. It is very hard to stop at just one piece of this delectable fudge. Thanks so much for sharing your recipe.

—Roxanne J.R.

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Most Helpful Critical Review

Dec 22, 2011

I agreed with CherylB, the overwhelming taste is of white chocolate, not maple. My fudge turned out too gooey and since there isn't any cooking involved I know it can't be blamed on the temperature not being right.

—BRTW

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68 Ratings

Oct 01, 2011

I had made this recipe before it had become “kitchen approved”. I’m so glad it is now published so many cooks have access to this exceptional recipe. I usually don’t care for fudge that is made with chocolate chips and I believe that is because chocolate chips have paraffin, therefore contain less cocoa butter. However, I decided to try this recipe because the submitter is a talented cook. I am so glad I did. The fudge is fabulous. I used Ghiradelli white chocolate chips and added extra walnuts (personal preference). Fast, easy, and delicious –this recipe is a keeper.

—Deb C

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Oct 27, 2011

Best. Fudge. Ever! Seriously, this stuff is amazing! I got the idea from another who made this recipe to use some candy cup papers and I used a small cookie scoop to measure fudge into each cup. The papers peel off easily and you have perfect looking and even tastier fudge! I added some vanilla butternut in place of maple extract. I made a large batch to package up for the bake sale at my daughter's elementary school Halloween Carnival. Huge hit and my go-to recipe! :)

—House of Aqua

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Oct 02, 2011

I made these last Christmas before they became famous:) They rached instant fame in my house. I added some to the give away tins and everyone loved them, will make again this year.

—redneck gramma

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Oct 01, 2011

My personal recipe review from dec 29, 2010: Yum! I didn't used to think I like maple flavor but this was really good. It was sooo easy and set up smooth and firm without being dry. It sat at room temp for 4 hrs this morning and held up well to that also. Thanks Shorecook, I think this was a great addition to my Christmas goodies.

—linda2d

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Sep 29, 2011

I had the privledge of trying this delicious fudge before it was published as 'Kitchen Approved' (CONGRATS, SHORECOOK!), and have made it MANY times since! Here was my review after my first time making it: AWESOME! I made this just now, and I literally could not wait for it to set up, lol. I was eating it out of the bowl...SO GOOD! It finally did make it into the pan and the fridge, so I'm now waiting (impatiently) for it to set up. If the warm fudge is any indication of what I'm in store for, I'd better make another batch quick! Thanks, SHORECOOK, for another super simple, incredibly DELICIOUS recipe! :)

—Christina

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Jan 03, 2012

My kids and I made 3 different types of fudge over the holidays and this one was my favorite! Just looking at this recipe makes my mouth water-they were that good! They cut nice and evenly, and the maple flavor paired well with the walnuts. This will show up at the holidays and in between at my house for sure! Thanks for a keeper recipe!

—VJGUNKEL59

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Nutrition

Calories
328 kcal
16%

Carbohydrates
30.2 g
10%

Cholesterol
21 mg
7%

Fat
21.5 g
33%

Fiber
0.7 g
3%

Protein
5.4 g
11%

Sodium
78 mg
3%

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

Nutritional Information

Boardwalk Quality Maple Walnut Fudge

Serving Size: 1/18 of a recipe
Servings Per Recipe: 18
Amount Per Serving
Calories: 328
Calories from Fat: 194

% Daily Value *
Total Fat 21.5g 33 %
Saturated Fat 9.8g 49 %
Cholesterol 21mg 7 %
Sodium 78mg 3 %
** Potassium 126mg 4 %
Total Carbohydrates 30.2g 10 %
Dietary Fiber 0.7g 3 %
Protein 5.4g 11 %
Sugars 29g
Vitamin A 3 %
Vitamin C 1 %
Calcium 20 %
Iron 3 %
** Thiamin 5 %
** Niacin 6 %
** Vitamin B6 4 %
** Magnesium 8 %
** Folate 7 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.