If you have a sweet tooth and love the flavors of pure maple syrup and crunchy walnuts, then this Maple Walnut Fudge recipe is the perfect treat for you! This delicious fudge is a classic combination of creamy sweetness and a nutty crunch that will surely captivate your taste buds.
❤️ Why you'll love it
Perfect 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.
🥘 Ingredients
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Scroll to the bottom of this post for a complete printable recipe card.
Pure maple syrup: be sure to buy real maple syrup, pancake syrup will not work in this recipe.
Walnuts: buy toasted walnuts, or toast your own raw walnuts.
Nonstick spray
🔪 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, stirring occasionally.
- 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.
- 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.
🥄 Equipment
Large saucepan: you want a pan that will have enough room for the fudge mixture to boil without boiling over.
Square pan
Aluminum foil or Parchment paper
Wooden spoon
Candy thermometer
Sharp knife
🥫Storage
Room temperature: store fudge in an airtight container at room temperature, away from direct sunlight and moisture. Properly stored, it can last for up to two weeks.
📖 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.
💭 Tips
Use quality ingredients: don't buy fake syrup, only use pure maple syrup. Depending on the grade you prefer, 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 get to the correct temperature before removing the fudge.
🙋 FAQ's
Why did my fudge turn out too soft?
If your fudge is too soft, it likely didn't reach the right temperature during cooking. Double-check your candy thermometer and ensure you've reached the soft-ball stage (235°F to 240°F or 112°C to 116°C).
Can I store fudge in the refrigerator?
Yes, you can store fudge in an airtight container in the refrigerator for up to two weeks. However, allow it to come to room temperature before serving for the best taste and texture.
📚 Related Recipes
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.
🍽 Serve with..
Serve this decadent maple treat as part of dessert at family gatherings, potlucks, or holiday parties, or with hot coffee or a cold glass of milk, or break up into small pieces and decorate frosted cupcakes with candy pieces.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Maple Walnut Fudge
Equipment
- Square pan
- Aluminum foil or Parchment paper
As an Amazon Associate I earn from qualifying purchases.
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!!!