Maple Walnut Fudge

By • March 28, 2012 7 Comments

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Author Notes: Creamy, velvety smooth sweetness interrupted only by the crunch of fresh-picked, oven toasted walnuts. After lots of delicious trial and errior, kitchen playtime and in the end, divine inspiration from Thibeault's Table food blog, I do dare believe this is indeed a recipe for fudge nirvana. And pouring it into a double loaf pan rather than a square or oblong pan, you get 'deep fudge', and there's something profoundly luscious about deep fudge. TheLastWonton

Makes 1 double loaf pan of deep fudge

  • 1 cup sugar
  • 1 cup dark brown sugar
  • 1 cup whipping cream
  • 1/2 cup butter
  • 1/2 teaspoon sea or Kosher salt
  • 1/4 cup pure maple syrup
  • 1 1/2 cups chopped Callebaut or other good quality white chocolate
  • 1 cup walnuts, toasted and roughly chopped
  • 1 tablespoon bourbon or brandy or 2 teaspoons pure vanilla extract
  1. Add the two sugars, cream, butter, salt and maple syrup to large-ish pot over medium heat. Stir while bringing to a boil. Lower the heat and continue to stir slowly while the mixture cooks.
  2. After about 7 minutes, test by pouring a small amount into cold water. You want it to form a soft ball. Or use candy thermometer to 235F - 238F - soft ball stage.
  3. When it reaches the soft ball stage remove from heat and let rest for 10 minutes.
  4. After 10-15 minutes add the white chocolate and vanilla and stir until chocolate melts. You will notice the fudge start to thicken immediately. Stir another couple of minutes until the fudge starts to lose it's shine.
  5. Quickly add the walnuts and pour into a buttered double loaf pan or dish. Let cool at room temperature. Chill.

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Comments (7) Questions (0)


9 months ago Caseysas

oh my heavens. I have that awful cook's problem where nothing I make tastes perfect to me-- except this. Just need advice on how not to eat the whole dish!!


9 months ago Katherine

I have been struggling and struggling to make maple fudge. I have thrown out three tried attempts ( so expensive) I was determined to figure it out and thanks to this recipe I have succeeded. Thank you so much for having such a lovely recipe. Definitely use the thermometer! I have noticed that being at sea level means that I need an extra minute or so to reach the soft ball stage


almost 2 years ago Bonnie

Can I use maple sugar in place of the white sugar?


over 3 years ago aargersi

Abbie is a trusted source on General Cooking.

I don't even like fudge and I am pretty sure I would eat myself into a coma on this stuff ...


about 3 years ago TheLastWonton

:) Oh you really must give this recipe a try then and see if it crosses you over to the other side of liking fudge.


over 3 years ago BlueKaleRoad

Maple Walnut is my absolute favorite fudge! It brings back such marvelous memories of summers on Cape Cod when I was little. I will definitely be making this one - who can resist deep fudge?


about 3 years ago TheLastWonton

Maple Walnut overflows with delicious memories for me too. And heck, we all agree, deep fudge - bring it on! :)