Maple Walnut Fudge

This maple walnut fudge is the kind of treat that wins hearts all year long. It’s sweet, creamy, a little nutty, and packed with comforting maple flavor that makes you think of crisp autumn days—even if you’re enjoying it in the middle of summer. Best part? It’s unbelievably easy to make, no candy thermometer or complicated steps needed. If you love maple walnut ice cream, you’re going to fall hard for this one.

Easy Maple Walnut Fudge

This recipe is one of those magic kitchen moments where just a few pantry staples come together to taste like something from a fancy candy shop. It’s creamy, melts in your mouth, and the chunks of walnuts give it the perfect crunch. This is the kind of fudge I like to keep tucked away in the fridge for whenever that sweet craving hits—or to share during the holidays (if I haven’t eaten it all first).

If you’ve never made fudge before, don’t worry. This one doesn’t require any special candy-making skills, and you can make it entirely in the microwave.

Ingredients You’ll Need

White Chocolate Chips

You’ll need 2⅔ cups (16 oz) of white chocolate chips. If you’re using chips labeled as “white morsels” or “confectionery coating” (with no cocoa butter), 16 oz is perfect. But if you’re using real white chocolate (check for cocoa butter in the ingredients), bump it up to 19 oz.

Sweetened Condensed Milk

Use 1 can (14 oz) of sweetened condensed milk. Not to be confused with evaporated milk—this is the thick, sweet one. It’s what gives the fudge its smooth texture and helps everything set up properly.

Maple Extract

Go for 1½ teaspoons of pure maple extract—not the imitation kind if you can help it. That real maple flavor makes all the difference here.

A Pinch of Salt

Just a small pinch goes a long way to balance out the sweetness and bring all the flavors together.

Walnuts

Roughly chop 1½ cups of walnuts. I like using a mix of halves and pieces for a bit of texture—some bigger bites and some smaller bits throughout.

Tools You’ll Need

• 8-inch or 9-inch square pan (use an 8-inch if you want thick squares)
• Non-stick cooking spray or shortening
• Parchment paper or non-stick foil (makes it easy to lift the fudge out)
• Microwave-safe mixing bowl or saucepan (depending on your method)

Let’s Make Maple Walnut Fudge

Step 1: Prep the Pan

Start by lining your square pan with parchment paper or non-stick foil. Lightly grease it to make sure nothing sticks. Lining the pan also helps you lift the whole block of fudge out cleanly once it’s set.

Step 2: Melt the Chocolate and Milk

Microwave Method

Place your white chocolate chips (16 oz) and sweetened condensed milk (14 oz) in a microwave-safe bowl. Heat for 90 seconds at 70% power. Then stir really well—the residual heat should melt everything down smoothly. If needed, continue heating in 15-second intervals, stirring in between, until fully melted.

If you’re using real white chocolate (with cocoa butter), use 19 oz instead.

Stovetop Method

Prefer the stovetop? No problem. Combine the white chocolate and condensed milk in a saucepan over medium-low heat. Stir until the chocolate is about 75% melted, then take it off the heat and keep stirring. The remaining heat will finish melting everything smoothly without scorching the chocolate.

Step 3: Add the Flavor and Nuts

Stir in the maple extract and a pinch of salt. Once it’s mixed well, fold in the chopped walnuts. Pour the mixture into your prepared pan and smooth the top out with a spatula.

Now all you need is patience—let it chill in the fridge for a few hours until completely set. Once firm, lift the fudge out and slice it into 25 small squares.

Fudge Melting Tips: Microwave Edition

Melting chocolate in the microwave can be a bit tricky, but here’s the trick: low power and short bursts. You want the chocolate chips to be about three-quarters melted before you stop microwaving. The heat from the bowl and the mixture will do the rest of the work. Stirring well is key—don’t rush it. It keeps the chocolate smooth and prevents it from seizing or turning grainy.

And remember—never use full power. That’s the fastest way to scorch your chocolate.

Frequently Asked Questions

Can I use evaporated milk instead of sweetened condensed milk?

Nope! They’re not the same thing. Sweetened condensed milk is thick and sweet, and it’s what helps the fudge set without needing to cook up a sugar syrup. Evaporated milk won’t work here—it’ll throw off the texture and the setting process.

Can I make this without a microwave?

Absolutely. Just use the stovetop method—melt everything gently over low to medium-low heat, stirring constantly. It might take a few minutes longer, but the results are just as good.

How to Store Maple Walnut Fudge

Once your fudge is fully set and cut into squares, store it in an airtight container. I like to keep mine in the fridge—it stays firm and fresh for up to two weeks. You can also freeze the fudge! Just wrap the pieces tightly in plastic wrap and place in a freezer-safe container. It’ll keep well for 2 to 3 months. Let it thaw in the fridge overnight before serving.

Serving Suggestions

This fudge is great as a small treat after dinner, packed in lunch boxes, or wrapped up for homemade holiday gifts. I sometimes serve it on a dessert platter alongside chocolate fudge or nut brittle for a beautiful variety of textures and flavors.

Final Thoughts

This maple walnut fudge is one of those sweet little pleasures that looks fancy but is incredibly simple. Whether you’re whipping it up for a party, a gift, or just a weeknight treat—you really can’t go wrong. It’s creamy, rich, and that maple-walnut combo is just irresistible. Try it once, and you’ll be making it again and again.

Try other recipes:

• Hershey’s Old Fashioned Cocoa Fudge
• Banana Fudge
• 3 Ingredient Chocolate Fudge