Maple Walnut Fudge is a creamy fudge with just the right amount of maple flavor and nutty crunch from toasted walnuts. Try my Original Fantasy Fudge for another nutty fudge recipe.
Maple Walnut Fudge
With the holidays upon us, it’s that time of year to make as many sweets as possible to share! Fudge seems to be a hit at most holiday gatherings or potlucks. I am surprised that National Fudge Day is in June, but I will indulge in it year-round if I must.
Maple Walnut Fudge Ingredients
Toasted Walnuts: Toasting walnuts is not necessary, but I do recommend it. The toasted nuts add flavor and crunch to this fudge. (If you don’t toast the walnuts, be sure to warm them up before adding them to the fudge mixture.) The nuts can be toasted on the stovetop with a little bit of oil. You could also toast them in the oven. To toast nuts in the oven, place the walnuts in a single layer on a baking sheet (lined or unlined). Bake at 350°F for 8-10 minutes, keeping an eye on them so they don’t burn.
Challenge Butter: I opted for Challenge Butter for this recipe. Challenge Butter is made the old-fashioned way, churned fresh daily from the freshest milk and cream from happy cows at family-owned dairies since 1911.
White Chocolate Chunks: Go for a high-quality white chocolate bar. Look for a cocoa percentage of 33% or more to get the creamiest result when melted. White baking chips or white morsels don’t melt as well.
A candy thermometer is used to measure the temperature of a sugar solution. It is definitely an important tool to have for making candy. You can find them in most grocery stores. If you don’t have access to a candy thermometer, don’t worry! You can definitely still make this fudge using these tips:
- Heat the mixture as directed. While it’s coming to a boil, set a medium-sized bowl of ice water and a small metal spoon (your everyday silverware spoon) next to the stove. When the mixture has been bubbling for a few minutes, do your first test.
- Dip the spoon into the mixture and coat the tip. With one hand, dip the coated spoon immediately into the ice water and then grab the cooling sugar mixture with your other hand. Remove it from the water and roll it around between your fingers and thumb and see what it feels like. If you’re looking for the “soft-ball” stage, it should form a ball that holds together but still feels a little squishy and can be flattened when you press on it (like a gooey caramel).
- This process will take a few tries at least, but you can see (and feel!) it moving through the stages to give you an indicator of how close you are.
Why is My Fudge Grainy?
Refrain from scraping the sides of the pan during the cooking process. You can use a brush dipped in water to get the sugar crystals mixed in, but only at the beginning of the cooking process. Adding crystals later may cause other sugar molecules to attach to them, which can cause seizing and graininess.
Can Weather Effect Fudge?
As if perfecting fudge wasn’t hard enough, weather can make a difference if fudge turns out or not. Low humidity or colder weather makes the fudge less moist; high humidity can make fudge less set and runnier.
How to Store Fudge
If you are planning on eating it within 2 weeks, you can store the fudge in an airtight container. I like to separate the layers with parchment or wax paper. You can also store fudge in the refrigerator for a few weeks. Again, an airtight container with separated layers is best.
If you need longer storage, the freezer is the best option. I like to tightly wrap the fudge with plastic wrap and then place it in an airtight container or sealable freezer-safe plastic bag. Be sure to label and date your container.
Maple Walnut Fudge
- ¼ cup (½ stick / 57 g) Challenge butter
- ⅔ cup (168 g) evaporated milk
- 1 ½ cups (300 g) granulated sugar
- 1 cup (200 g) light brown sugar, packed
- 2 teaspoons kosher salt, divided
- 1 teaspoon vegetable oil
- ¾ cup (88 g) chopped walnuts
- 12 ounces white chocolate chunks, roughly chopped (about 2 cups)
- 7 ounces (1 jar) marshmallow creme
- 2 tablespoons maple extract
- Line an 8×8-inch baking dish with parchment paper. Set aside.
- In a large saucepan, over low heat, melt the butter. Add both evaporated milk, both sugars, and 1 teaspoon salt. Stir until combined.
- Increase heat to medium and bring mixture to a rolling boil. Do not stir once it has reached a boil. Leave on heat until the mixture registers 234°F-237°F on a candy thermometer.
- Remove from heat and let cool until the candy thermometer reads 110°F. Again, do not stir.
- When the mixture is close to 110°F, toast the walnuts and soften the white chocolate. Set aside.
- In a small skillet over medium heat, add the oil, chopped walnuts, and 1 teaspoon of salt. Cook for 3-5 minutes, stirring frequently, until fragrant. Remove from heat.
- In a microwave-safe bowl, heat the chocolate in 15-second intervals until smooth and creamy.
- Once the mixture reaches 110°F, add the melted white chocolate, marshmallow creme, maple extract, and ½ cup of the toasted walnuts.
- Pour into the lined pan and top with the remaining toasted walnuts.
- Let fudge cool in the pan a minimum of 2-3 hours at room temperature, or until firm. Lift out of the pan with parchment paper. Cut and serve.
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