Go Back

Maple Nut Fudge

This delightful Maple Nut Fudge is rich, creamy, and packed with nutty flavors blended with sweet maple syrup. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 4 hours 20 minutes
Servings: 16 servings
Course: Candy, Dessert
Cuisine: American
Calories: 205
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups white chocolate chips Use good-quality white chocolate chips for the best flavor and texture.
  • 1 can sweetened condensed milk (14 ounces)
  • ΒΌ cup real maple syrup
  • 1 tablespoon butter
  • 1 cup walnuts, chopped Or substitute with pecans or almonds.

Method
 

Preparation
  1. Line an 8x8-inch baking dish with parchment paper, leaving a 1 to 2-inch overhang on all sides for easy removal of the fudge once set.
  2. In a medium saucepan over medium heat, combine the white chocolate chips, sweetened condensed milk, maple syrup, and butter.
  3. Stir constantly for 8-10 minutes until the mixture is fully melted, completely smooth, and thickened without any lumps, ensuring a silky fudge texture.
  4. Remove the saucepan from the heat and stir in the chopped walnuts until they are evenly distributed through the fudge mixture.
  5. Carefully pour the mixture into the prepared baking dish. Using a spatula, spread the fudge evenly.
  6. Gently tap the dish on the countertop to release any trapped air bubbles. Optionally, sprinkle extra chopped walnuts on top for garnish.
  7. Place the dish in the refrigerator and chill for at least 4 hours, or until the fudge is firm and set completely.
  8. Once chilled and set, lift the fudge out using the parchment paper overhang. Transfer to a cutting board and slice into equal squares.
  9. Serve and enjoy this creamy, nutty maple fudge!

Notes

This Maple Nut Fudge pairs beautifully with a cup of hot coffee or a glass of cold milk. For a special touch, try drizzling warm chocolate sauce over the squares when serving. To store, place cut squares in an airtight container lined with parchment paper. Refrigerate for up to two weeks or freeze for up to three months.