Fudge is a Christmas staple and this maple walnut fudge is a fun change from the regular chocolate version.
You do not need a thermometer to make this maple walnut fudge. The ingredients used are very similar to the rocky road fudge recipe I have shared before. The base is made of butter, sugar, evaporated milk, mini marshmallows, and white chocolate chips. You cook the butter, sugar, and milk until it boil. Then you let it boil for 5 minutes. After that, you remove it from the oven and mix in the marshmallows and white chocolate chips. You stir it until it’s melted and combined.
Now is where the maple flavor comes in. You just mix in some maple flavoring. Mapleline is the common version you can find in most stores. It also give the fudge it’s tan color. Then you mix in 2/3 of the walnuts. Once you have that mixed in, you pour it into the prepared pan. Last, you sprinkle the other 1/3 of the walnuts over the top and lightly press them into the fudge.
At this point, you just need to let the fudge cool. You can do it in the fridge for 1 hour or let it sit on you counter until completely cooled. At that point you just need to cut it and enjoy! I think to cool it in the fridge because it’s easier to cut when it’s cold.
Maple Walnut Fudge
Real Mom Kitchen
- 2 cups sugar
- 1 cup evaporated milk
- 3 Tbsp butter
- 2 tsp maple flavored extract or Mapleline
- 1 12 oz bag of white chocolate chips
- 3 cups miniature marshmallows
- 1 ½ cups walnuts lightly chopped and divided
- Line a 9 x 13 pan with foil so it hangs over the edges of the pan.
- In a large heavy pan, melt butter, sugar and milk together.
- Cook over medium heat, stirring constantly, until it comes to a rolling boil. Boil for 5 minutes.
- Remove pan from heat and add in white chocolate chips, marshmallows, 1 cup of walnuts and maple flavoring.
- Pour into lined pan. Top with remaining walnuts and gently press into fudge.
- Refrigerate for 1 hour or allow to set up at room temperature.
- Lift parchment paper to remove fudge from pan. Cut into squares. Makes 24 pieces.
This recipe is adapted from Leigh Anne Wilkes.