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Perfect Maple Walnut Fudge

Photo by Tamara Manning, Creative Commons license	Opens photo in lightbox. Hit Escape or X to exit lightbox.

Submitted by Julia, who says: "This is one of the best recipes I have tasted. I found it in a school cookbook as a Maple Fudge and added a couple of things myself. It turns out every time and freezes like a dream!"

2 cups packed brown sugar
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners') sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)

Butter a 9x13-inch pan and set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!
Remove from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.

Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It is thick and decadent, just like it should be. I cut this and freeze it in a can every Christmas without a problem. Just be sure it is really well wrapped. Enjoy!

Photo by Tamara Manning, Creative Commons license

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Reviews of Perfect Maple Walnut Fudge:

1-5 of 59 reviews   Next >>

  A cookie baker in Cortland, NY  Sep 29, 2012
Would make this again.
I was completely blown away by this recipe. In the 50 plus years I have been attempting fudge it is far and away the best ever. The details were precise and easy to follow. The taste and texture exactly what I was looking for. Now if I can figure out how to make it chocolate my life would be complete. :) 5 stars

  nfvlatte in West Chester, PA  Dec 22, 2011
Would make this again.
OMGosh! I have been in search of a great maple walnut fudge recipe for over 10 years. I wanted one that made fudge that is creamy with maple flavor and that did not involve using a candy thermometer. THIS IS IT! Definitely double it! I would add to use Reynold's non-stick foil on the bottom and butter the sides of the pan. When the fudge is set and cooled, flip your pan over onto a cutting board, remove the foil and use a pizza cutter to cut a grid into the fudge brick to make squares. 5 stars

  DarcieGirl in Illinois  Dec 22, 2011
Would make this again.
Great Recipe - just be careful not to overcook the brown sugar mixture. Keep at low boil over low to medium heat stirring constantly. When done, it will be runny, but don't worry, it will set. 5 stars

  Katie in Connecticut  May 17, 2011
Would make this again.
I made this as a birthday present for a friend, doubling the recipe like suggested above. It came out PERFECT. I've never made fudge before and all the recipes I came across called for a candy thermometer which I don't have. This turned out SO perfect. Also, I used a teaspoon of maple syrup as my flavoring...wow. SO good. Thank you so much for sharing! 5 stars

  Slow Learner in North Carolina  Feb 9, 2011
Would make this again.
I love this stuff. I did not have to make a new batch. After doing a little research, I reheated the fudge back up to 240, took it off the heat and let it sit till it reached 110 then mixed and mixed and poured. Wow this stuff is good. Will be making it again. 5 stars

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