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Maple Walnut Fudge

Maple Walnut Fudge

Maple Walnut Fudge

0 from 0 votes
Maple Walnut Fudge
4.6 rating based on 12,345 ratings
4.6/5 (11)
Course: CandyDifficulty: Medium



An easy, buttery fudge with chopped walnuts and maple flavor.


  • 2 cups packed brown sugar

  • 5 fluid ounces (or, half of a 10-oz can) evaporated milk

  • 1/2 pound butter

  • 2 cups powdered (confectioners’) sugar

  • 1 cup chopped walnuts

  • 1/2 teaspoon vanilla

  • 1/2 teaspoon maple flavoring


  • Butter a 9×13-inch pan and set aside, or, for easier removal, line the pan with foil or paper andbutter that. 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 powdered sugar, vanilla and maple flavoring. 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. When set, cut into 1-inch squares.


  • Submitted as “Perfect Maple Walnut Fudge” 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! 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, under Creative Commons license.



Name & Location
(example: Sue in LA)

This Recipe is great! everyone that tries the fudge is amazed at how good it is. Its a huge hit during the holidays.
- A Baker

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. :)
- Mike in Cortland NY

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.
- nfvlatte

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.
- DarcieGirl

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!
- Katie in Connecticut

READ READ READ is all I can say. I don't think I will ever learn. I did not read the recipe all the way through. I read the part about add the sugar so I added the brown sugar and the powdered sugar all the pot to boil. It was grainy the way I made it. 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.
- Slow Learner in North Carolina

I made this at Christmas and it was a big hit, it was so easy to make and was so creamy like old fashioned fudge
- A Baker

Ummm... Do NOT put this into a 9X13 pan UNLESS you double it, OR.. You like a thin layer of fudge. That kind of defeats the purpose right? It is VERY good though. I chopped my walnuts up really fine and only used half as I am not a big nut person. It is really awesome. I thought I would try and get away with just stirring with a wooden spoon. Dont make my mistake. Get those beaters ready and I had to beat for bit longer. Stick it in the fridge to set up good. I agree that it freezes very well. Awesome recipe. Double! If you make as is do a smaller size pan!
- A Baker

No need to look any further for an amazing Maple walnut fudge recipe ! This is THE BEST ever. I tried one last night, wasted five cups of sugar, half a pound of butter...etc.it was awful. This recipe will make melt in your mouth,heavenly maple walnut fudge. I had never tried Maple Walnut Fudge but a friend wanted some so I said "what the heck" ..thanks to this recipe I will now be an addict ! It really is not hard, and even without a candy thermometer (I don't own one !) if you follow the recipe precisely you will no problem. The only thing I did was add more maple flavor ! I also did not cool completely before cutting it. I cut it and then let it finish setting, no crumbling this way. LOVE LOVE LOVE THIS !
- A Baker

That time of year again - good to see people are still enjoying my fudge recipe. The people who had problems are problems I encountered when I first put the amounts set for the recipe. It has to be cooked exactly 10 minutes and amounts have to be exact. It is easier to double the recipe and use the whole can of milk! Not for anyone without a sweet tooth for sure. Time to check out recipes for this year - I LOVE THIS SITE!!
- Julia in Halifax, NS

Even though I accidentally added too little powder sugar and brown sugar, the resulting mixture was very crumbly. Far from thick and glossy. Maybe if I had just waited and borrowed an electric mixer from someone, it would have come out better. Also, I wish I'd added the powder sugar a little at a time instead of trying to do it all at once. I will try it again sometime, to see if the above two adjustments get better results.
- A Baker
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