November 29, 2022

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Cooking Is My World

Maple Walnut Fudge – A Spicy Perspective

Easy Maple Walnut Fudge Recipe – You won’t believe this old-fashioned candy treat is made without sugar! It gets its sweetness and flavor from pure maple syrup and crunchy chopped nuts.

Squares of maple walnut fudge in front of a stack of fudge.

Why We Love This Recipe

Ever made fudge from scratch? Ever made fudge without sugar?? Today we’re making Maple Walnut Fudge using only 100% pure maple syrup for the sweetener.

This easy old-fashioned no-bake fudge recipe is made with just 5 ingredients – no corn syrup, sweetened condensed milk, or other highly-processed ingredients needed. And not only is it made with simple goodness, the recipe also happens to be gluten-free!

Homemade maple fudge is fabulously soft and delicious, and tastes like fall mixed with walnuts, pecans, or your favorite nut! Make a batch (or two) for parties or as holiday gifts, and give your family and friends a scrumptious taste of the season.

Top down view maple fudge stacked on a plate.

5 Ingredients For This Easy Fudge Recipe

  • Maple syrupreal maple syrup, no fake pancake syrup stuff
  • Heavy cream – essential for a smooth consistency and rich flavor
  • Butter – unsalted
  • Salt – a pinch to balance the sweetness of the syrup
  • Walnuts – raw, chopped
Hand holding piece to camera.

How to Make Maple Walnut Fudge

Set a large saucepot on the stovetop and attach a cooking thermometer to the side. Set out an 8 x 8-inch baking pan, and line it with parchment paper.

Pro Tip: Cut the corners inward so the paper fits down in the pan corners neatly.

Pour the maple syrup into the pot and turn the heat to medium.

Pouring syrup into a sauce pot.

Bring the maple syrup to a boil, and set the timer for 5 minutes.

Once the maple syrup has boiled on its own for 5 minutes, pour in the heavy cream and salt. Do not stir the mixture, but continue allowing it to boil for another 15+ minutes until it reaches 240°F on the cooking thermometer, just past “soft ball” consistency.

Maple syrup bubbling in a sauce pot with candy thermometer.

The moment the fudge mixture reaches the right temperature, turn off the heat and remove it from the stovetop. Add the butter to the mixture and allow it to sit for another five minutes to cool.

Butter added to the bubbling mixture in the sauce pot.

Then scoop the mixture into the bowl of an electric stand mixer.

Beat the mixture at medium speed, for 3 to 5 minutes until it starts to crystallize. Continue to beat adding ½ cup of additional cream to the mixture to soften it. The fudge should change to a lighter color and lose its sheen a bit.

Standing mixer bowl with paddle attachment, fudge mixture in the bowl.

Now mix in ½ cup of chopped walnuts. Once the nuts are mixed in evenly, turn off the mixer. Scoop the fudge into the prepared pan and press firmly into an even later.

Get the Complete (Printable) Maple Walnut Fudge Recipe Below. Enjoy!

Mixture pressed into a square pan lined with parchment paper.

Then take the remaining ¼ cup of walnuts and sprinkle and press them into the top of the fudge.

Refrigerate for at least one hour to allow the fudge to sit.

Chopped nuts added on top.

Then lift the fudge out of the pan by the edges of the paper.

Prepared maple walnut fudge removed from pan.

Cut the maple fudge into 64 small 1-inch squares.

Pro Tip: Wipe the knife clean between each cut for smooth pretty pieces.

Top down view maple walnut fudge cut into small squares.

Recipe Variations

  • Swap walnuts with chopped pecans, or any other chopped nuts you like!
  • You can also leave out the nuts entirely for a nut-free maple fudge recipe.
  • For an even stronger flavor, add 1 teaspoon of maple flavoring extract to the mixture when you add the butter. Or add in vanilla extract.
  • Easily halve or double the recipe!
Stacks of fudge on a plate.

Frequently Asked Questions

What is the best way to store fudge?

Store in an airtight container at room temperature for up to two weeks.

Can maple walnut fudge be frozen?

Yes, it can! After cutting the prepared fudge into squares, transfer it to an airtight container lined with parchment paper. Keep in the freezer for up to 3 months. It is best to thaw overnight in the fridge, then enjoy within a few days.

What is the secret to perfect fudge?

It is essential to cook the fudge at the right temperature to get that delightful melt-in-your-mouth consistency. This is why I highly recommend using a candy thermometer when you make this maple fudge recipe to ensure the right temp every time.

Be sure that you do not stir for the full 15 minutes after the heavy cream is added to the bubbling maple syrup. I know you’ll be super tempted to give it just a little stir… Avoid the urge!

Why does butter separate in fudge?

If your maple base separates from the butter, the base is likely too hot. Do not add the butter until the pan has been removed from the heat source.

Beautiful plate of maple fudge squares with walnuts stacked up similar to a pyramid.

Looking for More Easy Candy Recipes? Be Sure to Also Try:

Maple Walnut Fudge

You won’t believe this old-fashioned fudge recipe is made without sugar! It gets all of its sweetness and flavor from pure maple syrup and crunchy chopped nuts.

Servings: 64 pieces

  • 2 ½ cups pure maple syrup
  • 1 ½ cups heavy cream divided
  • ¼ cup butter
  • ½ teaspoon salt
  • ¾ cup chopped walnuts divided (or pecans)
  • Set a large saucepot on the stovetop and attach a cooking thermometer to the side. Set out an 8 x 8-inch baking pan, and line it with parchment paper. Cut the corners inward so the paper fits down in the pan neatly.

  • Pour the maple syrup into the pot and turn the heat on medium. Bring the maple syrup to a boil, and set the timer for 5 minutes.

  • Once the maple syrup has boiled on its own for 5 minutes, pour in the heavy cream and salt. Do not stir the mixture, but continue allowing it to boil for another 15+ minutes until it reaches 240°F on the cooking thermometer.

  • The moment the fudge mixture reaches the right temperature, turn off the heat and remove from the stovetop. Add the butter to the mixture and allow it to sit for another five minutes to cool. Then scoop the mixture into the bowl of an electric stand mixer.

  • Beat the mixture at medium speed, for 3 to 5 minutes until it starts to crystallize. Continue to beat but add ½ cup of additional cream to the mixture to soften it. The fudge should change to a lighter color and lose its sheen a bit.

  • Now mix in ½ cup of chopped walnuts. Once the nuts are mixed in evenly, turn off the mixer. Scoop the fudge into the prepared pan and press firmly into an even later. Then take the remaining ¼ cup of walnuts and press them into the top of the fudge.

  • Refrigerate for at least one hour to allow the fudge to sit. Then lift the fudge out of the pan by the edges of the paper. Cut into 64 small 1-inch squares

Store in an airtight container at room temperature for up to 2 weeks.

Serving: 1pc, Calories: 68kcal, Carbohydrates: 9g, Protein: 0.4g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Cholesterol: 8mg, Sodium: 27mg, Potassium: 40mg, Fiber: 0.1g, Sugar: 8g, Vitamin A: 104IU, Vitamin C: 0.1mg, Calcium: 19mg, Iron: 0.1mg

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

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