Maple Walnut Fudge is creamy, delicious, easy to make and the perfect holiday treat for the nut lovers in your life.
This post is sponsored by the California Walnut Board but all opinions are my own.
The holidays are always accompanied by fudge at our house. My mom has always been the fudge maker in our family but she has handed down her old fudge making pot to me so I guess I’m in charge now. Growing up, the holidays were always more about candy making than cooking baking at our house. My mom was famous for her rocky road fudge which, like today’s maple walnut fudge, also uses walnuts.
When it comes to fudge making, walnuts are always my nut of choice. They are a perfect compliment to the maple fudge. The trick to successful fudge making is a good heavy pan and lots of stirring. A good candy thermometer is also needed, don’t pick one up from the dollar store.
I line my 9 x 13 pan with parchment paper to make the fudge easy to remove from the pan. After chilling, just lift up by the paper to remove the fudge and then cut into pieces.
This recipe uses real maple syrup which gives a lovely subtle maple flavor. Don’t cheat and use the fake stuff! After coming to a boil, let it boil until the temperature reaches 236 degrees F. Depending on your altitude, that could take anywhere from 5- 10 minutes. Add the walnuts and pour it into your parchment lined pan. I like to sprinkle the fudge with even more walnuts on top, gently press on them so that they stick to the fudge. Then just refrigerate for about an hour to allow it to set up.
I love adding fudge to my holiday cookie plates I giveaway each year. Fudge keeps better and longer than cookies and people are always so pleasantly surprised with something other than cookies. Don’t get me wrong though, I love a good cookie plate! I adapted this recipe from one of my other favorite fudge recipes and flavor combos, White Chocolate Peppermint Fudge.
Maple Walnut Fudge
- 2 C sugar
- 1 C real maple syrup
- 1 can (14 oz.) evaporated milk
- 1 C butter
- 1 12 oz. bag white chocolate chips
- 1 7 oz. jar marshmallow cream
- 1½ cups walnuts, lightly chopped, divided
- Line a 9 x 13 pan with parchment paper so that paper hangs over the edges of the pan.
- In a large, heavy pan, melt butter, sugar, maple syrup and milk together.
- Cook over medium heat, stirring constantly, until it reaches 236 degrees. Be sure and use a candy thermometer so your consistency turns out right. You don't want rock hard fudge or soft runny fudge either
- Remove pan from heat and add in white chocolate chips. Stir until almost incorporated. Add in marshmallow cream and stir until smooth. Fold in 1 cup walnuts.
- Pour into lined pan. Top with remaining walnuts and gently press into fudge.
- Refrigerate about 1 hour.
- Lift parchment paper to remove fudge from pan. Cut into squares.
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