Maple Fudge is an old-fashioned fudge recipe and the perfect fall treat! Creamy, smooth brown sugar fudge full of delicious maple flavor.
Traditional fudge is an easy Homemade Candy that’s perfect for giving out as an edible holiday gift. For more delicious fudge recipes, try my Chocolate Walnut Fudge, Pumpkin Fudge and Gingerbread Fudge.
Table of Contents
Sabrina’s Maple Fudge Recipe
This is a traditional fudge recipe made from sugar and milk so it does take a bit more work than just melting white chocolate chips. The result is worth it for the creamiest maple fudge, like the kind you made at an old-fashioned confectionery. It also needs to chill overnight to set. In the morning, you’ll have the most decadent maple treat that tastes like you bought it at a fancy candy shop on vacation!
You can definitely make Maple Fudge year-round but there’s just something about treats with authentic maple flavor during the holiday season. I can’t think of a better time to enjoy a delicious piece than when the leaves have turned and the weather gets chilly. This fudge is the perfect sweet treat for your guests to enjoy after Thanksgiving Dinner or to package up for an edible Christmas gift.
Ingredients
- Fudge Base: Unlike a lot of my fudge recipes, this one doesn’t use any melted chocolate. Instead, 5 ounces evaporated milk mixes with 1 cup unsalted butter. As the butter melts the combination of ingredients makes a nice creamy base for the Maple Walnut Fudge. The 2 cups of powdered sugar at the end helps create the solid structure.
- 2 Cups Light Brown Sugar: Mixing brown sugar into the creamy base makes the Maple Fudge sweet and rich. The deep flavor of brown sugar is quite similar to maple, so it blends well with the flavoring.
- Flavoring: 1 teaspoon vanilla extract and ½ teaspoon maple flavoring are the two simple ingredients that give this fudge recipe its incredible flavor. Maple flavoring is quite strong on it’s own so you don’t need a lot, and the vanilla helps deepen it so it doesn’t taste artificial.
- 1 Cup Chopped Walnuts: Finish the fudge recipe with chopped walnuts. Their crunchy texture adds a nice contrast to the creamy fudge.
Kitchen Tools & Equipment
- Large Pot: Use a large pot to boil the fudge. Make sure it is big enough for all your ingredients with room to boil and stir.
- Stand Mixer with Paddle Attachment: You’ll need your stand mixer to mix the warm fudge batter until it is smooth and glossy.
- Square Pan: Let the mixture cool in an 8-inch square pan. This will provide the perfect thickness once you cut your fudge. If you double the recipe, you can use a rectangular
- Foil: You’ll line the pan with foil so removing from the pan and clean up will be super easy.
- Knife: Use a sharp knife to cut the fudge into bite-size squares once it has firmed up in the refrigerator.
How to Make Maple Fudge
Time needed: 8 hours and 28 minutes.
- Prep Time
Start by lining an 8-inch square pan with foil. Grease the foil well with butter or nonstick baking spray.
- Heat
Add the brown sugar, evaporated milk, and butter to a large pot. Then bring it to a boil over medium heat.
- Boil
Once the sugar mixture is boiling, reduce the cooking temperature to medium-low. Continue to boil for 10 minutes, while stirring constantly so that the sugar doesn’t burn. Turn off the heat source, and whisk in the powdered sugar, vanilla extract, and maple extract.
- Stand Mixer
Pour the fudge mixture into your stand mixer, and start mixing at low speed for about 30 seconds. Then raise the speed to medium, and continue mixing for another couple of minutes until glossy. Add the walnuts, and stir to fold them in.
- Set
Pour the Maple Walnut Fudge mixture into the prepared baking dish, and use a spatula to spread it evenly. Let the fudge cool completely.
- Serve
Cover and refrigerate it overnight, or at least 8 hours. In the morning the Maple Fudge should be the perfect temperature to slice into bite-size pieces and enjoy.
Recipe Card
Ingredients
- 2 cups light brown sugar , packed
- 5 ounces evaporated milk
- 1 cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon maple flavoring
- 1 cup coarsely chopped walnuts
Instructions
- Line an 8×8-inch baking pan with foil and grease well with butter.
- In a large pot add the brown sugar, evaporated milk, and butter.
- Bring to a boil over medium heat.
- Reduce to medium-low and continue to boil for 10 minutes, stirring constantly.
- Turn off heat and whisk in powdered sugar, vanilla extract, and maple extract.
- Pour mixture into stand mixer and start mixing on a low speed for 30 seconds.
- Raise speed to medium and mix for 2 minutes until glossy.
- Add in the walnuts and stir to combine.
- Pour mixture into baking dish and spread evenly.
- Let cool to room temperature, then cover and refrigerate overnight.
Nutrition
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Chef’s Note: Sending Fudge in the Mail
Because this fudge is cooked only to the soft-ball stage, it never gets that hard and can melt easily in warmer temperatures. You can still ship it to friends and family with a little extra care though. To package this fudge to send in the mail, you’ll want to get a box with Styrofoam or insulated lining and put cooling packs in the box around the candy tin. Track the package and let the lucky recipient know when they should expect it so they can bring it inside soon after it’s delivered.
Can this be made ahead of time?
This recipe is already designed to be made ahead. However, you can make it farther ahead than just 1 night. Make it up to a week ahead and then the shelf life will still be another 2 weeks after you serve it. This will be especially helpful if you’re busy during the whole week preparing a wonderful holiday feast!
Nutritional Facts
Recipe Tips & Tricks
- Pay Attention
- This is a cooked candy recipe meaning you want to stick by your stove top stirring your sugar mixture constantly. Only cook it for 10 minutes then quickly remove it from the heat source. Sugar can quickly go from soft ball stage (needed for fudge) to the hard crack stage (like peanut brittle), so don’t walk away. Have a time ready to go and be prepared to stir the entire time.
- Keep Chilled
- Usually you don’t want to store fudge in the refrigerator because it might make the fudge crack and get dry. However, this softer fudge does better when kept chilled. It can be at room temperature, just not if it is too warm.
- Cut Fudge Cleanly
- To make nice, clean cuts in your fudge, have a tall container of hot water to dip your knife into after each cut. Be sure to wipe it clean and dry after each dip in the water.
How to Store
- Serve: Make sure you let the Maple Walnut Fudge set for at least 6 hours before you slice it into squares and serve.
- Store: If you have leftover Maple Fudge, you can seal it in an airtight container with parchment paper between each layer. It will last for 2-3 weeks in the fridge or about a week at room temperature.
- Freeze: You can also freeze fudge for up to 3 months.
Tips for Gifting Maple Fudge
- If you want to make this fudge to give as a gift, make sure you package the fudge carefully. It is buttery and soft so if you are adding it to a larger holiday treat basket, I recommend wrapping it in cellophane so it doesn’t melt into other treats, break, or dry out.
- For an individual fudge box, line whatever tin or gift box you use with parchment or wax paper so that it doesn’t stick to the sides, and put the paper between the layers of candy to stop them from sticking to each other.
- If you want to use colorful tissue paper in your candy box, you should still use wax paper, parchment paper, or cellophane as a barrier because the tissue will stick to eh fudge even if it’s food safe.
- Make a Sweet Maple Gift Basket and include treats like my Glazed Maple Shortbread Cookies, Maple Pecan Bars, and Maple Scones along with the fudge. Add some candied nuts, like Candied Walnuts, along with some instant cocoa and apple cider packets to play up the fun fall theme.
Frequent Questions
When you look at the recipe list, you might be surprised that I actually didn’t put any maple syrup in my Homemade Maple Fudge. Don’t worry though, it gets plenty of authentic maple flavoring from the ½ teaspoon maple extract. Using maple flavoring is an easy way to add a lot of condensed, delicious maple flavor without adding too much liquid so your fudge stays creamy.
If your fudge comes out too hard or too soft, that will often be due to how long you cook it. If you try to cut the cooking time short, your fudge might not set and be too soft to cut and eat. If you aren’t paying attention to the time and you overcook the fudge it can turn into hard candy or brittle.
Variations
- Mix-Ins: There are so many delicious mix-ins that you can try folding into Maple Fudge along with or instead of the walnuts. Different kinds of nuts like chopped almonds, pecans, or hazelnuts would taste great. Toffee pieces, broken pretzels, or waffle cone pieces are also excellent mix-ins.
- Toppings: For beautiful and delicious toppings, you can add flaky sea salt, large grain sugar crystals, holiday sprinkles, powdered sugar, or coconut flakes. Once you smooth the fudge into the pan, add the toppings so they sink in slightly and set into the fudge.
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