If you love the flavor of pure maple syrup and the crunch of toasted walnuts, this Maple Candy Recipe is for you. It's boiled to the soft-ball stage on a candy thermometer, then stirred until it turns thick and creamy. The end result is that classic melt-in-your-mouth fudge texture with a nutty bite in every square.
Why You'll Love This Recipe
Great maple flavor: this fudge has the best maple flavoring out there! Made with pure maple syrup, there is no need to add artificial maple flavoring.
Crunchy walnuts: brings an element of texture that adds a buttery roasted flavor that compliments the creamy maple fudge.
Simple recipe: this easy fudge recipe is made with just a handful of readily available ingredients, it makes a great addition to treat platters during the holidays and perfect for gift giving.
Is This Maple Candy or Maple Fudge?
You'll see this recipe called maple candy in some places, and maple walnut fudge in others and both names fit. It's cooked to the soft-ball stage and stirred until it turns creamy, giving you that same melt-in-your-mouth texture people love in a good fudge. Whatever you want to call it, it's a pan of creamy, walnut-studded squares that come together with just a few simple ingredients.
Ingredients Needed to Make this Recipe
- Pure Maple Syrup: This is what makes it taste like real maple candy, so skip the pancake syrup and use the real thing.
- Half and half: Gives the candy it's creamy texture instead of a hard, brittle bite.
- Butter: Adds richness and helps the candy set smooth instead of grainy.
- Walnuts: Toasting them first is what gives the candy it's roasted crunch.
How This Maple Candy Comes Together
This one comes together right on the stovetop. You'll bring the butter, sugar, salt, maple syrup, and half and half to a boil in a heavy bottomed saucepan, then, let it cook undisturbed until it hits the soft-ball stage on a candy thermometer. Pull it off the heat and let it cool for about 15 minutes before you stir in the walnuts and continuing to stir until it loses its glossy shine and turns thick and creamy. Pour it into your prepared pan to finish cooling. Full amounts and step-by-step directions are in the recipe card below.
Storing and Gifting Your Maple Candy
Keep this maple candy in an airtight container at room temperature, away from direct sunlight and moisture and it will stay fresh for up to two weeks. It also holds up fine in the fridge if you'd rather keep it there. Since it stores so well, it's an easy one to make ahead for holiday platters or gift boxes. Just layer the squares between pieces of parchment so they don't stick together.
Maple Candy Variations
- Toasted pecans make a delicious substitute for the walnuts.
- Sprinkle the top of the fudge with a pinch or two of sea salt for a sweet and salty fudge flavor.
- Substitute 1 cup of heavy cream for the half and half for a creamier more decadent fudge.
- Leave the nuts out completely for a smooth, classic maple candy.
Tips for a Successful Recipe
Use quality ingredients: don't buy fake syrup, only use pure maple syrup. Depending on the grade, your syrup may be light to dark in color. I used amber syrup for my recipe.
Temperature control: Use a candy thermometer to make sure you hit the right temperature before removing the candy from the heat.
Syrup grade matters too: Amber and dark syrups have a bolder maple flavor than golden syrup, so they hold up better once everything's cooked down.
Troubleshooting
Grainy texture: This usually happens if sugar crystals get stirred back into the mixture while it's boiling. Let it boil undisturbed until it hits temperature.
Won't set or stays too soft: Your candy thermometer might be off, or it didn't quite reach the soft boil stage (234-240°F). Give it a couple more minutes on the heat next time.
Looks oily or separated: This can happen if you stir it too soon after it comes off the heat. Let it cool the full 15 minutes before stirring.
Maple Candy Making Questions Answered
Yes, in an airtight container for up to two weeks. Let it come to room temperature before serving for the best texture.
Yes, wrap tightly and freeze for up to 2-3 months. Thaw at room temperature before serving.
It keeps for up to two weeks at room temperature, so it's easy to make several days ahead.
More Recipes to Try
If you love creamy fudge, then you will want to try this fail proof creamy peanut butter fudge.
Fans of penuche will love this Brown Sugar Fudge recipe.
This Cookie Butter Fudge is super easy to make and has that irresistible cookie butter flavor.
You will have a winner every time when you frost a cake with this Caramel Fudge Frosting.
This Maple Walnut Banana Bread is sweetened with pure maple syrup and topped with sugared walnuts.
Try this Maple Oat Bread for all your toasting and sandwich needs.
If you give this recipe a try, I'd love to hear how it turned out! Please leave a comment and ⭐⭐⭐⭐⭐ rating below to let me know how you liked it. Don't forget to tag me on Instagram @grumpyshoneybunch so I can see your beautiful salad bowls!
📖 Recipe
Maple Candy Recipe (Maple Walnut Fudge)
Equipment
- Square pan
- Aluminum foil or Parchment paper
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Ingredients
- 2 tablespoons butter
- 1 cup granulated sugar
- ½ teaspoon salt
- 2 cups pure maple syrup
- ⅔ cups half and half
- ½ cup toasted walnuts , chopped (optional)
Instructions
- Line an 8"x 8" square baking dish with aluminum foil or parchment paper and spray lightly with cooking spray.
- In a large saucepan with a heavy bottom over medium high heat, combine the butter, sugar, salt, maple syrup, and half and half.
- Bring syrup mixture to a boil, do not stir.
- Pour the fudge mixture into a well greased pan 8 x 8 pan and cool. Cut into 24 equal pieces. Store in an airtight container on the counter.
- Reduce to medium heat and cook until the mixture reaches 234°F on a candy thermometer (soft ball stage).
- Remove fudge from heat and set on a hot pad, allowing it to cool for 15 minutes.
- Stir in the walnuts, then continue to stir until candy begins to thicken and lose it's gloss.
- Quickly pour the fudge mixture into prepared pan and cool fudge completely.
- Transfer fudge from square pan to cutting board by lifting the parchment or aluminum foil from the dish onto a cutting board.
- Slide the foil out from under the fudge and using a sharp knife, cut maple fudge into 24 equal servings. Store in an airtight container on the counter.
Valerie says
have made this 3 times at least. always comes out great. the less you let it rest after bringing it to temp, the grainier it will be. i love grainy fudge/candy. reminds me of my grandma.
Nancy Freymond says
I just made this candy and it is wonderful. Figuring out the 'softball' takes a bit of practice but once you get it, your candy will be perfect. I used salted peanuts instead of walnuts. This candy has a complex flavour. Thanks so much for posting this recipe.
P.S. For those of you who make maple syrup, I'd recommend using a darker syrup - perhaps from sap later in the season.
Shelby Law Ruttan says
Hi Nancy, Thank you so much for sharing and for leaving a review. It is greatly appreciated! Shelby
Sarah Reid, CNP (@jo_jo_ba) says
I love maple syrup... so darn expensive but worth every drop!
Kristen says
Super funny story about maple candy. My father in law bought some for me when I visited Ohio a decade ago and it was confiscated by TSA as a potential weapon of mass destruction. I haven't eaten any since?? Needless to say, I didn't fight them to keep it.
Marion says
This sounds wonderful, Shelby! How lucky you are to always have such amazing resources for the syrup. I bet that makes the candy even sweeter! Candy making is really tough down here in FL especially in the summer because of the humidity. I have been known to turn the a/c real cold to try to make caramels for my mom, but I can still only do that in the winter when there is less humidity. I think I need to move haha
Cindys Recipes and Writings says
Great photos Shelby! I want to bite my screen!
Carlee says
I love melt in your mouth candies and I have been really into maple lately. These look delicious!
Laura Dembowski says
I love maple syrup and always buy the real thing. It is so complex in flavor. I would devour this candy.
Stacy says
I love that you eat salty buttery popcorn together with the maple syrup candy, Shelby. Sounds like the perfect combination to me!
Nicole @ Crazed Mom says
This candy sounds so good and your photos make me drool. Perfect summer candy!
Kimberlie Robert says
I would be your devoted friend if you served me a plate of these maple sugar candies. I too was fortunate to grow up with lots of maple syrup. My grandmother kept her a huge mason jar full on her attic steps and whenever I slept over, it was my job to fetch it for the pancakes. I was so careful not to drop it. Like all kids will do, I poured way too much on my plate. Love your post.
Constance Smith | Cosmopolitan Cornbread says
Oh my! This takes me back to my childhood!!!