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With only a couple of ingredients and a little bit of time, this maple walnut fudge can be yours! You’ll love this super simple maple fudge! Perfect for gifting!
My oh my, Christmas Eve tomorrow?! I don’t even know how this happened – it completely snuck up on me this year! I’m grateful that I at least got my planning pants on and actually wrapped gifts, sent out cards, and stocked the freezer with goodies before heading out on our Mexican vaca. Otherwise I’d be SCRAMBLING tomorrow!
Do you have any Christmas Eve traditions? Growing up we’d always go to Christmas Eve mass, then open presents afterwards. Now we do presents on Christmas morning! On Christmas Eve we open the family “Christmas Eve box” and it always has a new game, a new ornament for the tree and some other goodies.
Speaking of goodies, before we left on our trip I was also able to pass out my tins of holiday treats to some of our new neighbors. In the tin (I’m sure you’re guessing where this is going) was this maple walnut fudge!
Every year I make a different kind of fudge. It’s a nice addition to a cookie box and if you take the shortcut method like I do, it’s crazy easy. Last year I made this gingerbread fudge and the kids still ask about it!
How do you make maple walnut fudge?
If you did get a chance to make or look at the recipe for my gingerbread fudge, this maple walnut version is very similar! All you need for this recipe is:
- white chocolate
- condensed milk
- walnuts
- maple extract
In a small saucepan on the stove, combine together the white chocolate (I use white chocolate chips) and condensed milk.
Heat the mixture until the chocolate is completely melted and everything is smooth. Remove the chocolate from heat, then stir in the maple extract, followed by the chopped walnuts.
Pour everything into an 8×8 baking pan that’s been lined with aluminum foil and sprayed with nonstick spray. Greasing the foil is necessary to ensure an easy removal of the fudge!
Smooth out the fudge as best as you can, then place the baking pan into the fridge for at least 4 hours (overnight is best).
To cut up the fudge, remove the bars from the pan using the overhang of the foil and place them on a cutting board. Using a sharp knife, slice the fudge into squares. I always cut mine into 36 equal pieces – well – equal might be an exaggeration. 😉
Does this maple walnut fudge need to be stored in the fridge?
The fudge definitely keeps best in the fridge or freezer, but it would hold up ok at room temperature for a while. If your room is relatively warm or the fudge has been handled a lot, it will start to soften up! I always keep mine in the fridge until I’m putting it into a cookie box or displaying it on a tray for a party!
Kept in the freezer, this fudge will last for a few months, at least! It’s even tasty frozen though, so I doubt it will last that long!!
Make it vegan and dairy-free!
Since I love experimenting with vegan recipes, I gave this fudge a try using vegan white chocolate and coconut condensed milk. Vegan white chocolate does exist, it’s just harder to find! I usually have luck on Amazon.
Follow all of the same steps and ratios as the regular recipe and it will turn out. Just be sure that you have the right amount of coconut condensed milk, as the cans are generally smaller than the regular condensed milk.
Perfect for gifting or just for a little sweet treat, this maple walnut fudge is an easy and delicious addition to your holiday goodies!
I know we always like having a bit of fudge in our assortment of treats!
Merry Christmas!! ❤
My other favorite easy and 3-ingredient treats from the blog:
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Maple Walnut Fudge
- Total Time: 5 hours
- Yield: 36 squares 1x
Description
With only a couple of ingredients and a little bit of time, this maple walnut fudge can be yours! You’ll love this super simple maple fudge! Perfect for gifting!
Ingredients
- 1 can (300mL) sweetened condensed milk
- 16 oz white chocolate chips (~3 cups)
- 1 tsp pure maple extract
- 1 cup chopped walnuts
- 1/8 tsp sea salt
Instructions
- Line an 8×8 baking pan with aluminum foil and spray it generously with nonstick spray. Set aside while you combine together the condensed milk and white chocolate chips in a small saucepan. Place the saucepan on the stove over medium heat, and stir regularly until the chocolate is completely melted and the mixture is smooth.
- Remove the saucepan from heat. Add in the maple extract and stir to combine, then add in the walnuts and the pinch of salt. Give everything another stir, then pour the mixture into the prepared baking pan. Smooth the top over with the back of a spoon, then place the pan into the fridge.
- Chill the fudge in the fridge for at least 4 hours, but preferably overnight. Remove the pan from the fridge, then use the overhanging aluminum foil to lift the fudge out of the pan and on to a cutting board. Cut the fudge into 36 equal pieces (or a size you desire). Store the fudge in the fridge or freezer.
Fudge will keep at room temperature for a day if you have it out on a serving tray, but it keeps best when cold. It can be stored in the fridge for up to 1 week or in the freezer for 2+ months.
Notes
For a vegan version, see the blog post above.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: desserts
- Method: stovetop
- Cuisine: american
Maple and walnuts were made for each other! This creamy fudge looks completely irresistible, Katherine!
Loooove this chocolate loaded walnut fudge Katherine ! I wish you and your family to have happy and healthy 2022. !