Creamy Maple Walnut Fudge

In this post I'm going to share a delicious and creamy maple walnut fudge recipe. This fudge is easy and incredibly tasty!

Searching for the Perfect Old-Fashioned Fudge Recipe

A creamy fudge holds its shape but literally melts in your mouth. You don’t feel the individual grains of sugar in it. If you’ve ever made fantasy fudge you know what I’m talking about—it’s smooth, creamy, and delicious. 

Me, though? I’m much more a fan or maple fudge than traditional chocolate fudge. I know. Hard to believe someone would bypass chocolate in favor of maple. But I will. . .every time. 

Take me to one of those quaint small towns with an old-fashioned candy shop and guess what I buy every single time. 

Maple walnut fudge. 

I’ve even gone so far as to order maple walnut fudge online from proprietors claiming to have the perfect fudge. What I received was good, sure. . .but pricey. 

I don’t live in a quaint small town and I can’t afford to order from the Internet. So, what’s a gal to do? 

I wanted a recipe so easy that I could make it at home, but one very specific to my wants and wishes. 

I browsed the Internet earlier today in search of yet another recipe to try. This time I happened upon one at Taste of Home.

I decided I would try that one, but with a twist. I would throw in some marshmallow. I figured if it worked for fantasy fudge it would work here, too. 

So, I did it. I made this recipe (with only a few tweaks) and I’m so delighted that I did! This decadent maple treat really hits the spot!

The Perfect Fudge Recipe

This is a rich maple fudge, soft enough to melt on the tongue but consistent enough to hold its shape after being cut. 

The process of making it is easy. I expected it to take awhile, like my Pecan Pralines. But it came together easily and quickly. 

Where you’ll need to apply patience is after-the-fact. This fudge needs to set up. You won’t be able to cut it for a few hours. In fact, I gave mine 3 - 4 hours before attempting to cut. And I’m so glad I did! You can put the fudge in the fridge to firm up faster, if you like.

I’ll share more about the outcome below but let’s take a quick look at the ingredients. 

Creamy Maple Fudge Ingredients

You’ll find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are such simple ingredients, y’all! You’ve probably got most of these in your pantry right now. 

• butter (salted or unsalted butter, your choice)
• evaporated milk
• brown sugar
• maple flavoring (extract)
• pure vanilla extract
• powdered sugar
• pinch salt (if you use unsalted butter)
• mini marshmallows
• chopped walnuts

That’s it! Just a few simple ingredients. 

How to Make Creamy Maple Fudge

Like I said, this came together so easily I had to wonder why I hadn’t conquered it before! Best of all, no candy thermometer required! 

Prepare a baking dish with nonstick spray or butter. You can use a 9 x 9 or 8 x 11-inch pan. 

Press in a piece of foil, wax paper, or parchment paper, leaving some excess. The goal here is to be able to lift the block of fudge out after it firms up. 

To Make the Fudge

Start by cutting your butter into chunks. (Make sure you use real butter and not margarine.) Place in a large saucepan over medium heat until melted. Add evaporated milk and stir.

Add brown sugar and continue to simmer over low heat for 10 minutes, stirring occasionally with a wooden spoon or silicone spatula. You’ll see the fudge mixture begin to caramelize. 

After 10 minutes remove from heat and add both extracts. Stir well. (Note: Pure maple syrup is a good choice if you have no maple extract. Pancake syrup will do in a pinch!)

Add powdered sugar and pinch of salt. Mix with a hand mixer for a minute. 

Add miniature marshmallows (or marshmallow fluff) and continue to mix until they’re completely melted. 

Stir in walnuts and transfer to prepared pan.

Allow to set up for several hours then cut in squares with a sharp knife.

Cover with plastic wrap or store pieces in an airtight container. Fudge will stay good for 1 - 2 weeks at room temperature or to 3 - 4 weeks in the refrigerator, 

What to Expect from this Maple Fudge Recipe

The creamy fudge. . .the crunchy walnuts. . .they come together in a perfect way! This was my first time to make this recipe but it sure won't be my last.

First of all, make absolutely sure you only use 5 ounces of evaporated milk. The can I used was 12 ounces so I had to measure out five ounces. 

And like I said above, you’ll have to be patient as the fudge cools. Don’t cut into it too soon. I made this mistake and regretted it. 

As for flavor and texture once it’s fully set. . .wow! It’s just as I remembered from my favorite old-fashioned candy stores: that rich maple flavor and creamy texture. I’m absolutely delighted to finally have a recipe that I can recommend. 

Variations on this Recipe

This is a delicious fudge, perfect just as it is. That said, there are always ways to mix things up!

You can substitute any kind of nuts you enjoy. Pecans, peanuts, even macadamia nuts might be yummy in this fudge! 

Real Maple syrup: If you don’t have maple extract don’t fret! Add some maple syrup. Just remember that syrup is a liquid, so you might have to cut back a smidgeon on the milk if you add syrup. 

Bacon: Hear me out. What goes better with maple than bacon? Fry up some bacon, drain it well, and add tiny pieces to the fudge for a delicious treat! (Be sure to refrigerate.) 

Miniature Marshmallows: After the fudge cools slightly stir in another half cup of mini marshmallows. These won’t melt like the others and will add a lovely texture. 

Cinnamon chips: Cinnamon and maple pair beautifully together. Toss in half a cup of cinnamon chips after the mixture cools. 

White chocolate chips: Make sure the mixture is cooled before adding half a cup of white chocolate chips. 

Heavy cream: If you're out of evaporated milk you might give heavy whipping cream a try.

Questions People are Asking about Fudge

What is the most popular flavor of fudge?

Traditional chocolate fudge is probably at the top of the list but I'm always going to gravitate to the maple walnut version!

Why is my fudge so runny?

Most of the time fudge doesn't "set up" properly because it wasn't headed to the proper temperature. It needs to cook to soft ball stage (where it can be loosely handled after dropping in cold water).

Other Maple Flavored Treats from Out of the Box Baking

Brown Butter Walnut Cake with Maple Glaze: This rich yellow cake, loaded with browned butter, toasted walnuts, and vanilla extract will make you swoon. 

Flaky Pie Crust Cinnamon Rolls (with maple glaze): You love cinnamon rolls. You love pie crust. You’re looking for something pastry-like and crisp, but with the brown sugar and cinnamon flavors you’ve grown to love. You’ve come to the right place. These Flaky Pie Crust Cinnamon Rolls are going to knock your socks off. Best of all, they’re incredibly easy to make with no rising time necessary!

Other Candy Recipes from Out of the Box Baking

Easy Homemade Turtles Candy: If you love the combination of caramel, chocolate, and pecans, have I got an easy treat for you! These classic Turtles are a no-bake recipe. In fact, they’re easy that the kids can help you!

Caramel Pecan Pralines: The process is similar with these pralines but the outcome is a lot different. They're rich, chewy, and loaded with caramel flavor!

Traditional English Toffee Recipe: It’s light, it’s crunchy, it’s buttery, it’s covered in chocolate nuts. What more could you ask for from a simple English Toffee recipe?

Easy Chocolate Coconut Balls: If you’re a fan of those yummy Mounds bars you find in the supermarket, you’re going to flip over this simple recipe. These easy Chocolate Coconut Balls as just as good and simple to make!

That's it for this post, friends. I hope you enjoyed this fun and easy fudge recipe!

See this recipe at

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About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 150 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.