This Maple Walnut Fudge is a smooth, creamy treat that melts in your mouth with a perfect balance of maple sweetness and nutty crunch. Made with butter, sugar, cream, and rich maple flavoring, it’s the kind of candy that tastes like autumn and holidays combined. The toasted walnuts add a warm, earthy note that complements the fudge’s silky texture beautifully. Whether you’re gifting it, sharing it at a party, or enjoying a piece with coffee, this fudge never fails to please.
2. Ingredients
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2 cups granulated sugar
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1 cup light brown sugar, packed
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1 cup heavy cream
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½ cup unsalted butter
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½ cup pure maple syrup (not pancake syrup)
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1 teaspoon vanilla extract
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1½ cups chopped walnuts, toasted
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1 tablespoon maple extract (optional for stronger flavor)
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Pinch of salt
3. Instructions
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Prepare your pan:
Line an 8×8-inch baking dish with parchment paper, letting some hang over the sides for easy removal later. Lightly butter the paper or spray it with nonstick spray. -
Toast the walnuts:
Spread the walnuts on a baking sheet and toast in a 350°F (175°C) oven for 8–10 minutes, until fragrant and lightly golden. Set aside to cool. -
Cook the fudge mixture:
In a heavy saucepan over medium heat, combine the sugar, brown sugar, cream, butter, maple syrup, and salt. Stir gently as the butter melts. Attach a candy thermometer to the side of the pan and continue cooking, stirring occasionally, until the mixture reaches 238°F (soft-ball stage). -
Let it cool slightly:
Remove the pan from heat and let the mixture sit undisturbed for 5–7 minutes, or until it cools to around 110°F. -
Beat the fudge:
Add the vanilla and maple extract, then beat with a wooden spoon or hand mixer until the fudge thickens, becomes creamy, and starts to lose its glossy shine. This may take 5–8 minutes of steady stirring. -
Add the walnuts:
Stir in the toasted walnuts quickly before the fudge firms up too much. -
Pour and set:
Spread the fudge into the prepared pan, smoothing the top with a spatula. Let it sit at room temperature for several hours, or refrigerate for faster setting (about 2 hours). -
Cut into squares:
Once firm, lift the fudge from the pan using the parchment paper and cut into small squares. Store in an airtight container.
4. Cooking Time
Total: 45 minutes
Prep: 10 minutes
Cook: 25 minutes
Cooling and setting: 2 hours
5. Serving
Makes 36 small squares
6. Nutrition (per square)
Calories: 135 kcal
Protein: 1.5 g
Fat: 6 g
Carbohydrates: 18 g
Sugar: 16 g
7. Tips
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Check your thermometer: Candy-making relies on accurate temperature. Test your candy thermometer in boiling water—it should read 212°F.
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Don’t over-stir early on: Stirring too much while it’s heating can cause sugar crystals to form, leading to grainy fudge.
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Add-ins: Swap half the walnuts for pecans or add a handful of white chocolate chips for a creamier twist.
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Gift idea: Wrap each square in wax paper and pack in a tin—it keeps well for up to two weeks at room temperature.
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Maple boost: For deeper flavor, use dark amber or Grade A maple syrup instead of light varieties.
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Texture control: If you prefer softer fudge, stop cooking a few degrees earlier; for firmer fudge, let it reach 240°F.
8. Final Thought
Maple Walnut Fudge captures the cozy, buttery sweetness of maple syrup and the satisfying crunch of toasted walnuts in each bite. It’s a nostalgic treat that feels both homemade and special, perfect for holidays, bake sales, or quiet evenings. Once you’ve tasted how easy and rich this fudge is, it’ll likely become a yearly tradition in your kitchen.
