Old Fashioned Maple & Walnut Fudge
Super rich and ever-so-creamy, this Old Fashioned Maple & Walnut Fudge is made with real Maple Syrup, cream, butter and walnuts.
Did you know that March is prime maple harvesting season?
Since Canada produces about 75% of the world’s maple, you could say that it is the true flavour of the north.
Indeed, the taste of maple is loved from coast to coast to coast. I am excited to share with you a maple-based recipe to celebrate the natural goodness of Maple Syrup – Old Fashioned Maple & Walnut Fudge.
When I was a kid my parents would sometimes head to Niagara on the Lake for a weekend and come back with the most amazing fudge.
In fact, I am almost certain that the fudge at Niagara on the Lake is pretty much the best you can get.
One of my favourite flavours is their Maple Walnut fudge. Such a classic and delicious pairing!
Now I don’t know how they make their fudge, but this recipe is at least as good. Unlike many homemade fudge recipes you can find, this one is super simple with fresh, real ingredients that results in creamy maple fudge.
This not be an easy fudge recipe, but as long as you follow all the directions it will be so worthwhile. It’s a good idea that you make sure the first time you make fudge that you read through the entire recipe first so you understand the steps. Traditional fudge is finicky to make!
Ingredients for Pure Maple Fudge Recipe
You won’t find white chocolate chips, powdered sugar, condensed milk, or maple extract here, just pure, simple ingredients.
Maple syrup – Use only 100% pure, real maple syrup for this fudge. Do not try and use table syrup. Only maple syrup will give you real, authentic maple flavoring. The best maple syrup to choose is dark amber as it has a nice rich flavour, but any real maple syrup will do.
Heavy cream – Use full fat whipping cream. Not table cream, not half and half. Whipping cream.
Butter – You might notice a theme here, but, use only real butter. Not Margarine. I used salted butter, you might prefer to unsalted.
Walnuts – You can omit the walnuts for a plain maple fudge. I really love the crunch chopped walnuts give though, and I think you will like this maple nut fudge too.
How to Test Fudge Temperature Without a Thermometer
A candy thermometer is super handy when candy making, and fudge making is a lot easier with one. It is really important that your fudge reaches the perfect temperature, being off by even a couple of degrees could ruin your fudge.
I really prefer a digital thermometer as they tend to work quickly for a variety of purposes which makes them a great option if you are on the market for a thermometer.
If you don’t have a candy thermometer, no problem! Get a cup of cold water and test the mixture by dropping a small spoonful into the water.
The mixture is ready when you are able to pick it out of the water and roll it into a soft ball.
How do you Fix Grainy Fudge?
One reason your fudge turn out crumbly and hard it is because the syrup was overcooked. Another reason is if you stir the fudge while it is cooking. Don’t do that.
To salvage it, heat the fudge mixture in a saucepan with about 1/4 cup heavy cream. Bring to a boil and stir until it has completely melted. Return to a boil without stirring just until the candy thermometer reads 236 degrees F and no more. Then proceed with the rest of the recipe until you get delicious fudge.
How do you fix soft Fudge?
If the fudge is too soft or won’t set, then it was not cooked enough.
Simply return the mixture to your saucepan and bring back to a boil without stirring and allow to cook until the candy thermometer reads 236 degrees F or until the soft ball stage.
How to store Fudge
Traditional fudge is best stored at room temperature in an airtight container, this will prevent it from drying out, and help keep it fresh for longer. Do not refrigerate your fudge. Keep your fudge whole rather than cutting it into small pieces to help keep the fudge from drying out faster.
Fudge does freeze well, and thaws out quite nicely. It can be kept frozen for up to 3 months.
At room temperature, if stored in an air-tight container in a dark, cool place, the fudge can last up to 6-8 weeks. That said, it is best consumed within 4 weeks.
How to Make Old Fashioned Maple & Walnut Fudge
Super rich and ever-so-creamy, this Old Fashioned Maple & Walnut Fudge is the perfect treat for maple syrup season. Made with real Maple Syrup, cream, butter and walnuts, maple fudge doesn’t get any better than this!
Ingredients:
2 cups pure maple syrup
1 cup heavy cream
1/4 cup Unsalted butter, room temperature
1/4 cup chopped walnuts
Directions:
Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
In a large saucepan, bring the maple syrup to a boil over medium heat then lower to a simmer for 5 minutes.
When the syrup rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching.
Pour in the heavy cream without stirring it in and bring the mixture back to a boil and simmer until it reaches 236°F on a candy thermometer*, about 20-25 minutes. The mixture will rise again so watch it!
Remove the pan from the heat and add the butter without stirring and set aside to cool for about 10 minutes.
Transfer the mixture to a mixing bowl and beat with the paddle attachment on an electric mixer on medium speed until the mixture thickens and just starts to lose it’s sheen, about 5 minutes.
Fold in chopped walnuts.
Pour the fudge into the prepared pan and spread out evenly with a spatula and refrigerate until completely set, about 2 hours.
Lift the fudge from the pan and cut into squares with a sharp knife.
Old Fashioned Maple & Walnut Fudge
Super rich and ever-so-creamy, this Old Fashioned Maple & Walnut Fudge is made with real Maple Syrup, cream, butter and walnuts.
Ingredients
- 2 cups pure maple syrup
- 1 cup heavy cream
- 1/4 cup butter
- 1/4 cup Walnuts, Chopped
Instructions
- Grease the sides of a metal loaf pan with butter, then line the pan with parchment paper from long side to long side, leaving a little overhang.
- In a large saucepan, bring the maple syrup to a boil over medium-high heat then lower to a simmer for 5 minutes.
- When the syrup rises as it boils, simply lift the pan from the heat for a few seconds and swirl the pan a little to keep the syrup from scorching.
- Pour in the heavy cream without stirring it in and bring the mixture back to a boil and simmer until it reaches 236°F on a candy thermometer*, about 20-25 minutes. The mixture will rise again so watch it!
- Remove the pan from the heat and add the butter without stirring and set aside to cool for about 10 minutes.
- Transfer the mixture to a mixing bowl and beat with the paddle attachment on an electric mixer on medium speed until the mixture thickens and just starts to lose it's sheen, about 5 minutes.
- Fold in Chopped Walnuts.
- Pour the fudge into the prepared pan and spread out evenly with a spatula and refrigerate until completely set, about 2 hours.
- Lift the fudge from the pan and cut into squares with a sharp knife.
- Store in an airtight container for up to a week.
Notes
If you don't have a candy thermometer, no problem! Get a cup of cold water and test the mixture by dropping a small spoonful into the water. The mixture is ready when you are able to pick it out of the water and roll it into a soft ball.
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Nutrition Information:
Yield:
32Serving Size:
1 SquareAmount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 16mgCarbohydrates: 14gFiber: 0gSugar: 12gProtein: 0g
Readers are Raving about this Old-Fashioned Fudge Recipe!
Check out what some people are saying:
This fudge is absolutely delicious, I love that it is only maple syrup, cream, butter and walnuts. It takes 40 minutes for it to reach 236° on my stove (I’m afraid to turn the heat up – don’t want to burn it). Everyone who’s tried it loves it!
Lucy Andrews
I made this recipe twice over the holidays! I’m a novice at fudge, so I’m super appreciative of the tips in the post. The first time around I had issues with it setting. After a simple reheat to the right temperature it turned out perfectly. The second time I made it, it turned out great the first time. Everyone I shared it with over the holidays loved it. I love this recipe has real maple and such simple ingredients. Thank you for sharing!
April
I just made this for our family Christmas Party on December 1, 2019. It was a big hit! Everybody loved it. I’m definitely going to purchase a candy thermometer because I will be making this recipe again and again.
Linda
Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!
I have all the ingredients and it looks so delicious !!
My hubby would be in heaven if I made this treat up for him, one of his favourites! Thanks for sharing.
This sounds delicious — especially now that maple syrup season is upon us!
Definitely my kind of treat, love maple syrup and fudge so it’s a marriage made in heaven. I do like walnuts too but I think that I might not use them the first time I make this. Thanks so much for sharing. 🙂
12/09/2019
This—OLD FASHIONED MAPLE & WALNUT FUDGE is delicious.
IT MELTS IN YOUR MOUTH……I DID JUST EXACTLY WHAT THE
RECEIVE SAID TO DO. I USED “PRIVATE SELECTION” 100% PURE
GRADE A AMBER COLOR . VERY EXPENSIVE BUT I GOT LUCKY
IT WAS ON SALE DUE TO THE HOLIDAYS. IT IS FROM NORTH
AMERICAN MAPLE TREES. I AM GOING TO DO ANOTHER 2
BATCHES JUST TO USE UP THIS MAPLE SYRUP. Just Delicious….
This came out amazing! Best fudge I’ve ever made.
Maple walnut fudge is probably my all time fave! Surprisingly I have never tried making it myself. Will definitely give this recipe a try – sounds delicious.
This sounds easy enough to make and this is one of my mothers favourite fudge flavours, I might just make this for her for Mothers Day!!
Looks yummy!
Hi – can this be made with store bought pure maple syrup? It’s all we can get in Australia and I’m super keen to try this recipe! (I should add – the ingredients list is ‘100% pure maple syrup’ – I’m just not sure what you mean by table syrup)
Table syrup is the artificial stuff. Pure maple syrup is what you want.
Thanks – one year on and this is officially a Christmas fave in my house!
Just made this for the holidays and it is the best fudge I have ever had (never mind made)!
It took quite a bit longer than stated to reach the soft ball stage so I was worried it wouldn’t get there but it did and after hand stirring for quite some time, it firmed up perfectly and set in the pan.
Much better than the other maple fudge recipes that require either white chocolate or brown sugar and a small amount of maple syrup. This is the real deal! Very impressed! Thank you 🙂
What size pan do you use 8×8 or larger. Going to try to make this weekend for my holiday gift containers. Thank you for your recipe.
Betty
This maple fudge is oh so good !!!
I have been looking for real maple syrup fudge for years and this recipe looks like a winner! I can’t wait to try it! Thank you for sharing!
Just made this for the first time.YUMMY! easy recipe with a candy thermometer. It’s a keeper.
Oh My Gosh, this sounds soooooo good! I’m going to give it a go this season. Theony thing that is missing from your recipe is approximatley how many pieces it yields. Can you please let us know. Thanks!
I only wish you posted whether the butter was melted or not and whether it was salted or unsalted please! I made some guesses and I’m part way through the recipe so I’ll see shortly how it all turned out! Thanks for posting!
This looks wonderful, hard to find a recipe without sugar, I’m going to try for sure. We are a small maple syrup producer and like to make gifts with the maple syrup.
Every fall l test new Christmas recipes, l’ll be making this soon 🙂
I made with with toasted pecans and it was wonderful. This is great recipe and very simple.
I like the recipe, though would a slight amount of salt be a good addition and perhaps a little real vanilla?
I’ve never made fudge before, but my husband loves maple walnut fudge. I followed the recipe and it came out perfectly! Thanks for sharing!
Why don’t you stir it?
I just made this for our family Christmas Party on December 1, 2019. It was a big hit! Everybody loved it. I’m definitely going to purchase a candy thermometer because I will be making this recipe again and again.
This is great fudge, and I have made this fudge three times. This fudge is easy to make. Tips, I toasted my pecans for 10 minutes. I also used 2 Tbsp of butter. I experimented with maple syrups from light to dark. I found the dark amber maple syrup provided a richer taste. Thank you for sharing this recipe.
I made this recipe twice over the holidays! I’m a novice at fudge, so I’m super appreciative of the tips in the post. The first time around I had issues with it setting. After a simple reheat to the right temperature it turned out perfectly. The second time I made it, it turned out great the first time. Everyone I shared it with over the holidays loved it. I love this recipe has real maple and such simple ingredients. Thank you for sharing!
This fudge is absolutely delicious, I love that it is only maple syrup, cream, butter and walnuts. It takes 40 minutes for it to reach 236° on my stove (I’m afraid to turn the heat up – don’t want to burn it). Everyone who’s tried it loves it! I want to double the recipe but most candy recipes say not to do that – has anyone tried that ? Thank you so much for sharing this.
I made this also and your right it took 40 min for it to reach 236• also I had to use mixer for at least 10-15 minutes before it got thick and creamy ! In fridge now looks and taste amazing ( hope it sets up right )
What heat do you use when simmering it for the 20-25 minutes? I had mine on low heat but it never reached 236. Also, do you turn it down to simmer right after it boils? And how thick is it supposed to get when you mix it after? Thanks!
Medium-low (usually 3 or 4 on the knob depending on your stove) Turn it to a simmer as soon as it comes to a boil.
Thanks so much, think I had the heat too low for the simmer and pot was too big!
I know this must be a good recipe from all the great reviews, but I’ve tried it three times and it never sets. I feel like I followed it exactly and I use both a thermometer and the soft ball method. I notice when I beat it, it thickens but still looks glossy, could I be doing something wrong here? How should it look when it’s ready to go in the pan? Many thanks.
Be patient when you beat it. It needs to lose its sheen and thicken before pouring into the pan or it will never set right.
This was awesome.
Used 35 percent cream.
Took 45 min to get to 236
Blended for 15 min
Used 1/2 cup of walnuts and topped it with walnut halves.
I have been trying to make multiple maple fudge recipes and have not had any luck. With this recipe I boiled the mixture until 236 degrees by instant thermometer and followed the rest of the steps. Of note when boiling it it seemed to reduce in quantity. After beating it til dull and adding the walnuts and putting it in the refrigerator it hardened but more to a almost taffy like consistency . Not sure what went wrong , any thoughts???
If it sets chewy it might not have cooled enough before you started to beat it. It should test around 110 degrees F when you start beating it.
I cooked mine a lot longer and it still didn’t set
If I hear again to 236 degrees do I just pour it back into the parchment paper to set? No other steps?
What temp do you simmer at? I did low but took forever and still didn’t set
What a disappointment
It sounds like your fudge wasn’t heated enough. Add a little cream and reheat, test to make sure it has properly hit the soft ball stage as directed but make sure not to over-head or it will get grainy.
First time I have ever attempted fudge. I have now made this twice. The first time, the taste and texture were perfect however the consistency was a bit soft. I realized I must of either slightly under cooked it by a degree or two in haste, or not whipped it long enough. So I had no choice but to eat it and make another batch. This time I cooked it to exactly soft Ball temp 236 degrees and whipped it a little harder and longer. Results were absolute perfection. Now I just have to promise myself not to make it more than once a year!
I’ve decided that I’m going to make this fudge after I finish my boil this year, using black walnuts I harvested fall of 2019 and dairy I get from a local herdshare dairy. So I guess the biggest problem is whether to make enough to share or not! 😁 Now my question for clarification is, following the directions (specifically the following section) is there any point in the stovetop portion of preparation that I am stirring the mixture?
#4. Pour in the heavy cream without stirring it in…
#5. Remove the pan from the heat and add the butter without stirring…
I realize that I’m mixing it after cooking and I’m planning on using my countertop Kitchen Aid mixer but would you recommend using the paddle or whisk attachment?
Can’t wait…!
Hi Mike, you want to avoid stirring the fudge during the cooking portion because it could cause the sugar to crystallize and you will get a grainy fudge.
It is best to use a paddle attachment, and I guess I should have specified that. 🙂
I would like to make the maple fudge. I am thinking about adding mini chocolate chips along with walnuts.. what do you think?
This recipe sounds amazing! I’m going to make it tomorrow. I was wondering, has anyone tried roasting/toasting the walnuts before crushing and adding to the fudge?
I haven’t tried using roasted walnut but it should work just fine!
I bought a brand new candy thermometer today just so I could make this, as well as $20 in maple syrup and mine is just ruined. I followed the directions to the t and it’s more of a caramel than fudge. I have no idea what happened. My thermometer must be off or broken because it was stuck at around 200° for almost 45 minutes. I watched it the whole time. I am so unbelievably bummed because I was so looking forward to some delicious fudge but I don’t think this is at all salvageable.
Sorry to hear Kathleen! It does sound like a problem with the thermometer. You can try to fix the fudge still. See the section on how to fix grainy fudge. Also check the directions for making fudge without a thermometer.
@Kathleen Heck, I had the same problem/outcome first round but decided to try it again. My problem seemed to be linked to getting used to our new induction cooktop. I eventually realized that the pot would never get hotter, nor would the syrup, at a power setting that just maintained it at a nice simmer. So after 45mins of simmering yet again stuck at ~220f, I just slowly brought up the power and finally reached 236f after a few more minutes peaking at 8/10 power (it was more like a gentle rolling boil than a simmer at that stage). The fudge turned out superb, will definitely make again.
If the fudge doesn’t set and you’ve added walnuts can you still reheat to 236 to try and get it to set?
This fudge turned out on my first try! It was a little too soft and buttery for our tastes, but overall a simple recipe with excellent directions!
I just made this and it was the easiest, yummiest fudge ever, Thank you for posting this recipe
I thought I had done something wrong, it was very “caramelly” in texture when I got ready to beat it. but just before the 5 minutes was up, it totally changed in texture to this creamy stuff that made angels sing!
I followed this recipe to the T…..used candy thermometer 236F. Didn’t stir. Used 35% cream. Let it cool down 10 min…..then mixed upto 5 min. The mixture was very liquidly did not thicken or change color. I put the mixture in prepared pan and put in the fridge….doesn’t look at all like fudge :). Flavor is delicious but no fudge! What did I do wrong?? Would like to give it another try!
Hi Nancy, sorry to hear it didn’t set. It happens to the best of us! When it doesn’t set like that you can still fix it by returning the fudge to your sauce pan and getting it back up to the softball stage, then beating it with your mixer again after letting it cool about 10 minutes.. It could be that not enough liquid evaporated the first go. You can double check that the fudge mixture has cooked enough by using the no-thermometer method – Get a cup of cold water and test the mixture by dropping a small spoonful into the water. If you are able to pick it out of the water and roll it into a ball, then the fudge is ready for the next step.
I’m wanting to make this recipe but I don’t have a paddle attachment for my mixer. Can you just use the beaters?
Yes, that will work fine. The purpose is to whip air into the mixture. Using a whisk attachment is too messy, but beaters should be fine.
I love this fudge, I have made this recipe several times and only got it to set once. Most times it turns into soft Carmel. I use a candy thermometer and a digital thermometer at 236 degrees. What could I be doing wrong?
Hi Tim, I would try the soft ball method once your thermometers shows it has reached 236 degrees just to verify. While unlikely two different thermometers would be off, fudge not setting means it hasn’t cooked enough. Once it has reached temperature, drop a small spoonful into a cup of cold water. The mixture is ready when you are able to pick it out of the water and roll it into a soft ball.
I gift my daughter maple walnut fudge at holidays and last year I used this recipe it was better than any we had before. I had used whole foods maple syrup however I made a note that it took 2 hours to reach soft ball stage -I read in one of the comments that they decreased the butter to 2 Tbsp would that help .?
What kind maple syrup would be the best also I would like to enhance the flavor by adding maple extract what stage do I add that add so I don’t mess up the chemistry
Thank you
I made this recipe yesterday. I cannot have dairy so my substitutions were using vegan butter and soy cream. I am happy to let you know that they turned out great! I tasted a piece and put the rest in the freezer as Ill be serving them during Christmas.
I wanted to ask for clarification on how long at room temperature this fudge will last. You said that it can last 4 weeks in an air tight container, but also say can be stored for 1 week in an airtight container. Can you please clarify? Also, do you have a peanut butter fudge recipe and a chocolate fudge recipe that has minimal ingredients like this one? Thank you
I have fixed it by removing the 1 week reference, which is not correct. Thank you for pointing that out.
I have not shared another fudge recipe yet, but I will be working on sharing some more old fashioned fudge recipes soon!