Creamy Maple Nut Fudge made with white chocolate, condensed milk, maple extract, butter, and crunchy walnuts.
I always joke that Maple Nut Fudge is the one recipe that somehow keeps dragging me back into memories I didn’t even know were still hanging around. You ever have that? Where a flavor just opens some tiny door in your brain and suddenly you’re transported to some oddly specific moment, like standing on a boardwalk with your hair sticking to your neck because the ocean wind can’t decide what it wants to do? That’s me with Maple Nut Fudge.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I remember those summer nights with my husband — back when we thought sharing a piece of fudge counted as “being healthy.” We’d walk past those little boardwalk candy shops where the air always smelled like sugar and sunscreen and sometimes popcorn if the breeze was right. And we always bought the maple walnut fudge, always. Even on days when we swore we wouldn’t because “we’re trying to be good.” (I don’t think either of us ever stuck with that plan.)
And honestly, I’ve tried to recreate that feeling so many times — not just the fudge itself, but the weird comforting mix of freedom and nostalgia and mild stickiness. When we finally figured out our own Maple Nut Fudge recipe, it felt… I don’t know, a little triumphant? Like maybe you can bring a piece of the boardwalk home, minus the seagulls aggressively eyeballing your food. Does that sound ridiculous? Maybe. But food memories are like that — slightly embarrassing and totally genuine.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Maple Nut Fudge Recipe?
I could pretend Maple Nut Fudge is complicated — you know, gourmet, refined, the kind of thing you whisper about in bakeries. But honestly? It’s almost laughably simple. And maybe that’s why I adore it so much. There’s something refreshing about a dessert that doesn’t require 14 steps and a candy thermometer that costs more than your monthly internet bill.
The texture is what gets me every time. Creamy but not too heavy. Sweet but not “I need to lie down” sweet. The maple adds this warm, almost cozy note — like the culinary equivalent of a soft sweater. And those walnuts? They’re the balance. The universe’s reminder that crunch is not optional.
Plus, it’s one of those recipes that feels fancy even though it’s made in the microwave. Do you ever get that weird confident feeling when something simple comes out tasting expensive? That’s Maple Nut Fudge for you.
Ingredient Notes:
Let’s be honest, half of us skim ingredient notes anyway — so here’s the version I’d give you if we were chatting in the grocery aisle while you’re debating which chocolate chips to buy.
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White chocolate chips: They melt well… usually. They also scorch fast, like that one friend who goes from fine to dramatic in 3 seconds.
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Sweetened condensed milk: The heart and soul of the fudge. Don’t swap it for evaporated milk unless you’re in the mood for a lesson in disappointment.
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Butter: Adds richness, makes it smooth, helps it set — basically the peacekeeper of the recipe.
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Maple extract: Maple syrup will lie to you. Extract gives the real Maple Nut Fudge flavor.
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Walnuts: I like big pieces because they feel rustic. You can chop them smaller if you’re feeling dainty.
How To Make Maple Nut Fudge?
Okay, let’s pretend we’re in the kitchen together, and I’m talking too much while you’re trying to measure things.
Step 1: Prep Your Dish
Grease your 8×8 glass baking dish and line it with parchment. Leave a little overhang. Think of it as fudge handles. Every time I forget to do this, I swear the universe laughs.
Step 2: Melt Everything Together
Add white chocolate chips, condensed milk, and butter to a bowl. Microwave in 30-second bursts. Stir each time, even if you don’t want to. It’ll melt unevenly otherwise — white chocolate always has its own opinions.
Depending on your microwave (mine thinks it’s living its own independent life), it might take 1 to 3 minutes.
Step 3: Add Maple + Walnuts
Stir in the maple extract — gently, not like you’re punishing the fudge for something. Then fold in the walnuts. I always eat a few while stirring. I’ve accepted this about myself.
Step 4: Pour + Chill
Pour the mixture into the dish, smooth the top, and refrigerate for about an hour.
Cut into squares. Try to resist the urge to make “test cuts” just to “check the firmness.” I’ve yet to succeed.
Want To Save This Recipe?
Storage Options:
The great thing about Maple Nut Fudge is that it stores better than most things in my fridge. Keep it in an airtight container and refrigerate for up to two weeks — although mine never actually lasts that long.
You can freeze it too. Just layer parchment between pieces so they don’t fuse together like some kind of sugary monolith. Thaw in the fridge or eat it cold if you like a firmer bite.
Variations and Substitutions:
I’m convinced Maple Nut Fudge has infinite personality potential. A few ideas:
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Swap walnuts for pecans if you like a softer crunch.
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Add a light sprinkle of flaky sea salt — suddenly it tastes like something from a boutique candy shop.
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Drizzle melted dark chocolate over the top if you want a contrast that feels a little grown-up.
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Mix in dried cranberries during the holidays, just to feel festive.
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Add a tiny bit of maple syrup alongside the extract if you want deeper sweetness — but not too much or things get weird.
What to Serve with Maple Nut Fudge?
Pairing Maple Nut Fudge honestly feels like pairing moods.
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Strong black coffee when you want balance.
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Hot tea when it’s raining and you’re pretending you’re in a movie.
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Ice cream when you’re feeling dramatic.
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A holiday dessert tray when you want to look like you “tried,” even though it took 10 minutes.
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Homemade gift tins when you want people to like you a little extra.
Frequently Asked Questions:
Can I use maple syrup instead of extract?
For flavor boost, yes. As a replacement — not really. The flavor won’t be strong enough. Maple Nut Fudge loves bold choices.
Can I use a different nut?
Absolutely. Pecans, almonds, macadamias — pick your favorite crunch.
Why didn’t mine set?
Could be underheating or overmixing. Or maybe it just needed an extra 20 minutes in the fridge. Fudge is moody sometimes.
I’d honestly love to know — what food takes you back to a weirdly specific memory the way Maple Nut Fudge does for me? Because I’m convinced everyone has at least one.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Maple Nut Fudge
Ingredients
- 3 cups white chocolate chips
- 1 14-ounce can sweetened condensed milk
- ¼ cup butter
- 1 teaspoon maple-flavored extract
- 1½ cups broken walnuts
Instructions
Prepare the Baking Dish:
- Lightly grease an 8×8-inch glass baking dish. Line the dish with an 8×12-inch sheet of parchment paper, allowing the excess to extend over the sides to facilitate removal once the fudge has set.
Melt the Base Ingredients:
- In a microwave-safe glass or ceramic bowl, combine the white chocolate chips, sweetened condensed milk, and butter. Microwave in 30-second intervals, stirring after each interval, for approximately 1 to 3 minutes or until the mixture is smooth and fully melted. Take care not to overheat, as white chocolate scorches easily.
Incorporate Flavoring and Walnuts:
- Stir in the maple-flavored extract until evenly blended. Add the broken walnuts and fold them into the mixture until well distributed.
Pour and Set the Fudge:
- Transfer the fudge mixture into the prepared baking dish, smoothing the surface with a spatula. Refrigerate for approximately 1 hour, or until fully set.
Cut and Serve:
- Lift the fudge from the dish using the parchment overhang. Place it on a cutting board and cut into squares of the desired size.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
