This Creamy Maple Nut Fudge is a breeze to make! Crunchy toasted walnuts add amazing texture and flavor to this decadent fudge!
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You guys are ready for more fudge right? Now that you’ve made Peanut Butter Candy Bar Fudge and used up all your leftover Halloween candy, we’re ready to move on to more holiday type fudge.
Maple is pretty much my most favorite thing EVER. I’ll take it any way I can get it and fudge is certainly my preferred method for satisfying my maple cravings.
The flavor in this fudge is intensified by the toasted walnuts. Yep. Toasted. It’s kinda an essential part of the recipe for my family (allergies to raw walnuts run rampant) and it does amazing things for the flavor
After my recent trip with Diamond of California, you could say I have walnuts on the brain 🙂
A couple of weeks ago Diamond of California invited me to tour their walnut orchards during harvesting. I was able to see the entire process from the tree shaking to the packaging of the nuts. I have to admit I was totally giddy with excitement. I’m such a nerd.
I was so impressed with the entire operation and learned SO much about walnuts – I’m totally an expert now 😉 I had the most amazing time with the fantastic group of bloggers that went on the trip so make sure to go check them out!
Liz – The Lemon Bowl | Karen – The Food Charlatan | Sarah – Snixy Kitchen | Lynda – TasteFood
Annalise – Completely Delicious | Tiffany – Le Creme de la Crumb | Hayley – The Domestic Rebel
Melissa – Fit n’ Well Mommy| Alex – Delish Knowledge | Amy – Amy’s Healthy Baking
Now I’ve got nuts on the brain so except so more yummy, nutty recipes soon!
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- ¾ cup butter
- 3 cups granulated sugar
- ⅔ cup evaporated milk
- 12 oz white chocolate chips, chopped
- 7 oz jar marshmallow creme
- 2½ tsp maple extract.
- 2 cups chopped walnuts
- Preheat oven to 350 degrees.
- Spread walnuts in a single layer on a baking sheet.
- Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
- Spray a 9x13 baking dish with cooking spray. Line with parchment paper.
- Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Once at a full boil, continue boiling for 5 minutes, stirring continuously.
- Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.)
- Stir in marshmallow creme and maple extract.
- Stir in toasted walnuts.
- Pour into prepared dish.
- Let cool completely.
- Cut into squares and serve. Top with additional toasted walnuts if desired.
More fudge we love:
White Chocolate Cranberry Fudge
Nutter Butter Peanut Butter Fudge
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For all dessert recipes, go HERE.
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Jill Roberts @ WellnessGeeky says
December 13, 2017 at 7:19 AMHey there, I’m a huge fan of maple nut fudge look way awesome! I found your post from Pinterest! Thx for sharing this unique recipe Trish!
Angela Sefton says
December 11, 2017 at 8:24 AMI’ve just made this with toasted pecan nuts. My cousin asked me to make some for her 5 daughter-in-laws for Christmas gifts. I bought some candy jars and bows, and they look lovely. I tasted the left-over bits from the pan and it’s absolutely delicious. Thank you for your yummy easy-to-follow recipe, which I have pinned. Thanks again from Liverpool, England
lorraine says
November 24, 2016 at 7:18 AMI made this fudge hoping it would taste like the maple fudge that I had tasted awhile back that was so delicious. I must admit that toasting the nuts made a difference in the taste and I definitely wouldn’t skip that step. I did not taste enough maple flavoring though. If I make it again, I would up the amount of extract.
Trish - Mom On Timeout says
November 24, 2016 at 10:05 AMAbsolutely Lorraine! Toasting the nuts is key 🙂 Go ahead and increase the extract to your liking! Thanks for stopping by!
Janet says
September 1, 2016 at 4:45 PMThis fudge looks so good! Just wanted to check – do you use salted or unsalted butter? And it says White chocolate chips, chopped – did you mean white chocolate, chopped or do you chop your chocolate chips? Thank you!
Elayna says
November 25, 2015 at 6:18 PMWell I made this today. Accidentally put 3/4 evaporated milk instead of 2/3. Little soft. Good though! This was my first try so I guess that’s okay?
Trish - Mom On Timeout says
November 25, 2015 at 6:57 PMOops! Glad it still kinda turned out 🙂 Have a happy Thanksgiving!
Candace says
December 19, 2014 at 3:41 PMHi Trish! I tried this recipe today and it was AMAZING! The house even smells good! I do have one question, is this suppose to be a softer fudge? Mine turned out softer then what I was expecting. Just wanted to make sure I didn’t do anything wrong. Although it wouldn’t matter any way since it was so GOOD!!!
Trish - Mom On Timeout says
December 21, 2014 at 8:00 PMThe softness of the fudge will depend a lot on how long you let it boil. The longer you let it boil the stiffer it will be. If yours was a little too soft, try boiling it for an extra 30-60 seconds next time. So glad you enjoyed the fudge!!
Maesie says
December 11, 2014 at 4:50 PMHi Trish!
Just wondering if you have found a way to make maple fudge with real maple syrup. I’m from New England, so I always feel like using the real stuff is a must.
Thanks!
Trish - Mom On Timeout says
December 12, 2014 at 9:29 AMI haven’t tried Maesie but I’m sure it would be delicious!