Maple Walnut Fudge
This Maple Walnut Fudge is a rich, creamy homemade candy filled with sweet maple flavor and crunchy walnuts. Made with smooth white chocolate, sweetened condensed milk, and maple extract, every bite combines a soft, melt-in-your-mouth texture with the satisfying crunch of chopped walnuts.
Equipment
- Straight-sided 8 × 8-inch square baking pan
- Parchment paper
- Large microwave-safe mixing bowl
- Microwave
- Measuring cups and spoons
- Rubber spatula or wooden spoon
- Cutting board
- Sharp knife
- Refrigerator
- Airtight storage container
Ingredients
- 4–4.4 oz white chocolate bars chopped (Lindt 4.4 oz white chocolate bars used)
- 1 can 14 oz sweetened condensed milk
- 4 tablespoons unsalted butter at room temperature and cut into cubes
- 1½ teaspoons maple extract
- 1½ cups chopped walnuts divided (1 cup for the fudge and ½ cup for topping)
Instructions
- Line a straight-sided 8 × 8-inch baking pan with parchment paper, leaving enough overhang on the sides to easily lift out the fudge once it has set.
- Place the chopped white chocolate, sweetened condensed milk, and cubed unsalted butter in a large microwave-safe mixing bowl.
- Microwave on HIGH for 1 minute, then remove the bowl and stir the mixture thoroughly.
- Continue microwaving in 30-second intervals, stirring after each interval, until the white chocolate is almost completely melted. Stir until smooth and creamy.
- Add the maple extract and 1 cup chopped walnuts. Stir gently until evenly incorporated throughout the fudge.
- Pour the fudge mixture into the prepared baking pan, spreading it evenly to create a smooth, uniform layer.
- Sprinkle the remaining ½ cup chopped walnuts over the surface. Gently press them into the fudge so they stay in place after chilling and cutting.
- Refrigerate for 3–4 hours, or until the fudge is completely firm.
- Once fully set, lift the fudge out of the pan using the parchment paper overhang.
- Cut into 64 small squares, approximately 1 × 1 inch each, and serve.
Notes
White chocolate: Use good-quality white chocolate bars and chop them into small pieces for even melting.
Butter: Allow the unsalted butter to come to room temperature and cut it into cubes before melting.
Microwave: Heat for 1 minute initially, then continue in 30-second intervals, stirring after each interval to avoid overheating the chocolate.
Walnuts: Mix 1 cup into the fudge and reserve the remaining ½ cup for topping.
Chilling: Refrigerate for 3–4 hours, or until completely firm, before slicing.
Storage: Keep the fudge in an airtight container in the refrigerator.