Maple Nut Fudge
Indulge in the rich, buttery decadence of Maple Nut Fudge, a classic homemade treat that combines the velvety sweetness of pure maple syrup with the crunch of chopped walnuts or pecans. This easy-to-make fudge recipe comes together in just 15 minutes of prep time and offers the perfect balance of creamy, melt-in-your-mouth texture with bursts of nutty flavor in every bite. Crafted with pantry staples like brown sugar, powdered sugar, and evaporated milk, this confection gets a gourmet twist from the addition of real maple syrup and a hint of vanilla. Ideal for holiday gift-giving, party platters, or simply satisfying your sweet tooth, this no-fail fudge sets beautifully and keeps fresh for up to two weeks. Whether you're a seasoned pro or a beginner in candy-making, this Maple Nut Fudge recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Brown sugar
- 0.5 cups Evaporated milk
- 0.25 cups Pure maple syrup
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Salt
- 3.5 cups Powdered sugar
- 1 cup Chopped walnuts or pecans
Instructions
Line an 8x8-inch baking pan with parchment paper or aluminum foil, leaving overhang on the sides for easy removal. Lightly grease the lining with butter or cooking spray.
In a medium-sized heavy-bottomed saucepan, melt the butter over medium heat.
Once melted, add the brown sugar, evaporated milk, and maple syrup to the pan. Stir until the ingredients are well combined.
Bring the mixture to a boil, stirring constantly. Once boiling, reduce the heat to low and continue cooking for about 5 minutes, stirring frequently, until it reaches a smooth and slightly thickened consistency.
Remove the pan from the heat and stir in the vanilla extract and salt.
Gradually sift in the powdered sugar, about 1 cup at a time, stirring vigorously with a wooden spoon or rubber spatula until smooth. The fudge will thicken as the sugar is incorporated.
Fold in the chopped nuts, ensuring they are evenly distributed throughout the mixture.
Transfer the fudge mixture to the prepared baking pan, spreading it into an even layer with a spatula or your hands (lightly greased to prevent sticking).
Cover the pan loosely with plastic wrap or foil and let the fudge set at room temperature for at least 2-3 hours or until firm. For faster results, chill it in the refrigerator for 1 hour.
Once set, lift the fudge out of the pan using the parchment or foil overhang. Place it on a cutting board and cut it into small squares or rectangles.
Store the fudge in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 2 weeks. Enjoy!
Nutrition Facts
Calories |
4617 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.3 g | 226% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 847 mg | 37% | |
| Total Carbohydrate | 774.1 g | 281% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 747.0 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 755 mg | 58% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1472 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
