Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (2024)

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Jill Mills

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Just like cake or cookies, fudge is another wonderful dessert you can do so much with. This Maple Walnut Fudge will just melt in your mouth. This recipe will be a great treat to share with friends and family.

Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (2)

Maple Walnut Fudge

This Maple Walnut Fudge is so good! This recipe only takes a few minutes to prepare and is so simple to make. It is only made with 4 ingredients! The texture is so smooth and creamy, you will just fall in love. The maple flavor of this fudge is so delicious and you will want to keep this one handy.

Fudge is such a traditional holiday recipe! I can remember different variations of fudge being served at my family get-togethers. Do you remember the different types that you had? The great thing about fudge is that there are so many different ways that you can make it! I have a few tasty fudge recipes that your family may love! If you love Key Lime, then you definitely need to try my Key Lime Fudge! If you adore cherries, then my White Chocolate Cherry Fudge is one you must try! Red Velvet is another traditional part of the holidays so you know you have to try a fudge recipe where Red Velvet is the star!

Ingredients You’ll Need

  • Chocolate- You will need to use white chocolate for this recipe.
  • Sweetened condensed milk- This will help with the consistency of the fudge.
  • Walnuts- These will need to be chopped for this recipe.
  • Maple extract- Be sure to use the pure extract for the best flavoring.
  • Sea salt- This will bring out the flavor in your fudge.
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (3)

How to Make Maple Walnut Fudge

  • Add the walnuts to a skillet and toast them.
  • Use parchment paper to line an 8×8 inch square pan.
  • Add the white chocolate and condensed milk into a large heat-safe bowl and microwave in 30-second intervals and stir between each one until fully melted.
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (4)
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (5)
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (6)
  • Add in the extract
  • Add the toasted walnuts.
  • Add the fudge batter into the prepared pan.
  • Put the walnut halves and salt on top.
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (7)
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (8)
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (9)
  • Put in the fridge for 3 hours to harden and when the fudge is set, cut into squares.
  • Serve or store in an airtight container.
Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (10)

What Gives This Maple Flavor?

The maple flavor is what makes this fudge so delicious. The flavor is a natural sweetener. The maple flavor comes from the extract the recipe calls for which is pure maple extract.

Can I Make This With Pecans Instead?

The walnuts in this fudge recipe go very well with the flavors. However, you can choose to use pecans if you would like. You can also use other types of nuts as well.

Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (11)

More Walnut Recipes

  • Pumpkin Cranberry Walnut Bread
  • Buttermilk Pie with Walnut Streusel
  • Apricot Walnut Thumbprint Cookies
  • New York Extreme Chocolate Walnut Cake

Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (12)

5 from 7 votes

Maple Walnut Fudge

Fudge is well, fudge. Probably the best thing on this planet. Just like cake or cookies, fudge is another wonderful dessert you can do so much with. ThisMaple Walnut Fudgewill just melt in your mouth. This recipe will be a great treat to share with friends and family.

Servings: 12

Prep: 5 minutes mins

Cook: 10 minutes mins

Total: 15 minutes mins

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Ingredients

Instructions

  • Toast the walnuts in the skillet.

  • Line an 8 x 8 square pan with parchment paper.

  • In a large microwave-safe bowl, add the white chocolate and sweetened condensed milk.

  • Microwave for 30 seconds. Stir well and continue to microwave in 30-second intervals until the chocolate is completely melted.

  • Stir in the maple extract and the chopped walnuts.

  • Pour the mixture into the lined pan. Top with walnut halves and sea salt.

  • Place in the fridge to harden a minimum of 3 hours. Cut the fudge into squares.

Last Step:

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Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (13)

Categories:

  • Candy
  • Christmas
  • Desserts
  • Recipes

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Maple Walnut Fudge - Grandma's Perfected Melt-in-your-Mouth Recipe (2024)

FAQs

What is the secret to good fudge? ›

Tips for Making Fudge
  • Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
  • Avoid Stirring Once the Mixture Comes to a Simmer. ...
  • Beat Thoroughly.
Mar 8, 2023

Why is my 3 ingredient fudge not setting? ›

The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer.

What to do if your fudge won't set? ›

Fudge Didn't Set

If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

What is the secret to smooth fudge that is not gritty? ›

Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

Is evaporated milk or condensed milk better for fudge? ›

Use Evaporated Milk- Make sure to use evaporated milk and not sweetened condensed milk. If you accidentally use sweetened condensed milk your fudge will be incredibly over the top sweet. Cut up the Butter– Before adding the butter in make sure to cut it into smaller pieces for faster melting.

Should you stir fudge constantly? ›

It is important to stir constantly with a wooden spoon until the mixture starts to thicken and its surface starts to look dull or matte. Now is the time to stop beating and pour the fudge into a mould. Another tip: Do not scrape the sides of the pan or the spoon used for stirring.

Why is my maple fudge not setting? ›

Homemade Fudge Doesn't Always Set

If your fudge doesn't firm up after a few hours, you either have too high an amount of liquid to sugar, or your mixture hasn't reached the soft-ball stage. Using a candy thermometer can help home cooks avoid this problem.

Can you redo fudge that didn't set? ›

OPTION 4) If you think the reason it didn't set was because you didn't heat it to the right temperature, you could try putting it back into the pan and re-cooking.

Why do you add vanilla to fudge? ›

Vanilla is often added to chocolate candies or other chocolate recipes because it complements and accents the flavor of chocolate.

Why does my fudge fall apart when I cut it? ›

Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.

Why does my fudge crumble when I cut it? ›

The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

Why does homemade fudge get hard? ›

Too cooked

This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge. To save the fudge, put it in a saucepan with 45 to 60 ml (3 or 4 tbsp.)

Why is my maple fudge grainy? ›

Fudge usually behaves this way when it's not cooked to a high enough temperature (due to oversight or a faulty candy thermometer). If your fudge is tough, hard, or grainy, then you may have made one of several mistakes: You may have overcooked it, beaten it too long, or neglected to cool it to the proper temperature.

Should I stir fudge while boiling? ›

Stir the ingredients to dissolve the sugar until the mixture comes to a boil. If your recipe uses milk, stirring will keep the mixture from curdling. But once it reaches about 236–238 degrees F/113–114 degrees C (the "soft-ball" stage), do not stir it or even shake the pan.

Why did my fudge turn out like taffy? ›

If the temperature is too low, the fudge will be too soft and sticky, and if it's too high, it will turn into a hard, crumbly mess. The ideal temperature to cook fudge is between 232-234 degrees F (111-112 degrees C).

What makes high quality fudge? ›

You have to control two temperatures to make successful fudge: the cooking temperature AND the temperature at which the mixture cools before stirring to make it crystallize. Confectionery experiments have shown that the ideal cooking temperature for fudge is around 114 to 115 °C (237 to 239 °F).

What gives fudge its firm texture? ›

The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

What does cream of tartar do in fudge? ›

Cream of tartar is used in caramel sauces and fudge to help prevent the sugar from crystallizing while cooking. It also prevents cooling sugars from forming brittle crystals, this is why it's the secret ingredient in snickerdoodles!

How do you keep fudge smooth? ›

So, the key to smooth yet firm fudge, pralines, and fondant is to first bring the mixture to a high enough concentration and then let it cool off somewhat before starting to stir. And once you do start to stir, stir fanatically and without stopping for the finest, creamiest texture.

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