This creamy Maple Nut Fudge has been one of my absolute favorite treats to make whenever the calendar hints at holidays or when I want something decadently sweet to share with friends. I first discovered this combination of maple and white chocolate decades ago when a neighbor brought a tray to a potluck; the soft, velvety texture with bursts of toasted walnut took me completely by surprise. It’s become our family’s answer to “bring something to share” because it travels well, slices neatly, and has a nostalgia that makes everyone smile.

I developed this version to be fast and forgiving — the recipe takes only about 20 minutes from start to finish and relies on pantry-friendly items (white chocolate chips, evaporated milk, marshmallow creme) plus a small jar of maple extract for big flavor. The maple extract provides a clean, intense note without the need to reduce real maple syrup, and the toasted walnuts bring a deep, nutty contrast to the sweetness. Every square is a balance of buttery richness, marshmallow silkiness, and a satisfying crunch that keeps people coming back for another piece.

Ingredients

• Butter (3/4 cup / 12 tablespoons): Use unsalted European-style butter if you want a slightly richer mouthfeel; it helps control overall salt. Soften it slightly so it melts evenly when combined with sugar and milk.
• Granulated sugar (3 cups): Provides the structure and sweetness. Use standard white cane sugar — do not substitute with superfine unless adjusting cooking time, and brown sugar will alter texture and flavor.
• Evaporated milk (2/3 cup): Key to the creamy, fudgy texture without thinning the mixture like regular milk. It gives body and helps the mixture set firmly once cooled.
• White chocolate chips (12 ounces, roughly one standard bag): Chop briefly if using large discs; the chips will melt into a silky matrix. Choose a quality brand with real cocoa butter for the smoothest finish.
• Marshmallow creme (7 ounces): Adds lightness and helps the fudge remain soft rather than grainy. Brands like Jet-Puffed work well; scrape the jar to measure accurately.
• Maple extract (2 1/2 teaspoons): Gives pronounced maple aroma without adding liquid. Use pure maple extract for natural flavor; reduce slightly if you prefer a subtler note.
• Walnuts (2 cups, chopped): Toast them briefly to deepen the flavor and add crunchy contrast. Pound or roughly chop for varied texture so each bite has both tender fudge and nutty crunch.

Instructions

Toast the Walnuts: Preheat oven to 350°F. Spread walnuts evenly on a rimmed baking sheet and bake for 5 minutes, then stir and bake another 5 minutes until fragrant and lightly browned. Watch closely — nuts can go from toasted to bitter very quickly. Remove and let cool completely before adding to the warm fudge mixture. Prepare the Pan: Spray a 9x13-inch baking dish with cooking spray and line it with parchment paper so two sides hang over the edges. This makes removing and cutting the set fudge much easier and cleaner. Cook the Base: In a heavy-bottomed saucepan combine the butter, granulated sugar, and evaporated milk. Bring to a full, rolling boil over medium heat while stirring constantly. Once boiling, continue to boil and stir for exactly 5 minutes to reach the right concentration and set point for fudge (this reduces excess water and concentrates sugars). Finish the Mixture: Remove the saucepan from the heat and immediately stir in the chopped white chocolate chips. Use a whisk to break up any lumps and achieve a smooth, glossy texture. Add the marshmallow creme and maple extract and stir until completely incorporated and silky. Fold in Nuts and Set: Fold the toasted walnuts into the warm fudge mixture, reserving a few tablespoons to sprinkle on top if desired. Pour into the prepared pan, smooth the top with a spatula, and press any remaining nuts gently into the surface. Let cool completely at room temperature until firm. For quicker setting, you can chill it for 30–45 minutes, but avoid freezing as it can change texture. Cut and Serve: Lift the parchment out of the pan using the overhanging edges and place on a cutting board. Using a sharp knife warmed under hot water and wiped dry, slice into 12 even squares. Store in an airtight container layered with parchment.

Storage Tips

Store squares in a single layer or with parchment between layers in an airtight container. At room temperature they remain soft and sliceable for about 4–5 days; refrigeration extends freshness to 10–14 days but can firm the texture, so bring to room temperature for 20–30 minutes before serving for the best mouthfeel. For gifting, wrap individual pieces in wax paper and place in a sturdy box. To freeze, double-wrap the squares in plastic wrap and then foil; thaw overnight in the refrigerator or for a few hours at room temperature.

Ingredient Substitutions

If you need to swap ingredients: replace walnuts with pecans for a sweeter, buttery nutty note or use toasted almonds for a firmer crunch. If avoiding white chocolate, try high-quality milk chocolate — the maple will pair nicely but expect a darker color and slightly different sweetness profile. For a nut-free version, consider substituting 1 cup of crispy rice cereal for crunch and texture. Reduce maple extract slightly if using real maple syrup; replacing extract with 2 tablespoons of pure maple syrup will add moisture, so slightly reduce evaporated milk to compensate.

Serving Suggestions

Serve squares alongside coffee or black tea to balance sweetness. They are excellent on holiday dessert platters with salted caramels and spiced cookies. For a festive presentation, sprinkle a few extra toasted walnut halves and a light dusting of powdered sugar or a drizzle of dark chocolate over the top. Small squares are also lovely paired with a citrusy sorbet to cut through the richness at the end of a heavy meal.

Cultural Background

Confections like this draw from North American holiday traditions where maple and nuts are classic flavors, especially in New England and parts of Canada. Maple flavoring echoes the long-standing use of maple syrup in regional desserts, while fudge itself has a 19th-century origin tied to American confectionery. Combining maple with white chocolate and marshmallow creme modernizes that tradition into a creamy candy that still feels rooted in seasonal festive flavors.

Meal Prep Tips

You can prepare the mixture ahead of time and pour into the pan later: keep the cooked base slightly warm (not hot) and fold in nuts just before pouring. If you want to make multiple batches for gifts, toast nuts in advance and store them in an airtight jar for up to a week. When slicing many squares, chill slightly so you can get clean edges, and warm your knife between cuts for neat presentation. Label packages with allergens and freeze-dates when gifting.

In the end, this Maple Nut Fudge feels like a warm, familiar treat that’s easy to make and a joy to share. Whether you’re packing it for neighbors, presenting it at a potluck, or cutting small squares for a dessert board, it’s one of those sweets that delivers comfort and celebration in every bite. Enjoy and feel free to make it your own — switch the nuts, add a sprinkle of sea salt, or double the batch for gifting.