This creamy Maple Nut Fudge has been a household favorite for years and it always draws a crowd. I first learned this version on a weekend when I wanted something special to bring to a winter potluck. The texture is velvet-smooth with a gentle maple perfume and satisfying crunch from toasted walnuts. It slices cleanly and keeps beautifully, which makes it ideal for gifting and make-ahead celebrations. I remember the first time I served this, my neighbor—who is notoriously picky about sweets—took one bite and asked for the recipe on the spot. The combination of white chocolate, marshmallow creme, and evaporated milk creates an indulgent base that sets firm but not hard, so each square melts on the tongue. The maple extract lifts the sweetness with that unmistakable woodsy note, and the walnuts add both texture and a slightly bitter contrast that balances the candy-like base.

Ingredients

• Butter (3/4 cup): Use unsalted butter for predictable seasoning. I prefer a European-style butter with higher butterfat when available, but standard unsalted works great and provides a smooth mouthfeel.
• Granulated sugar (3 cups): Creates the classic fudge texture when cooked briefly with evaporated milk. Measure by spooning into the cup and leveling for accuracy.
• Evaporated milk (2/3 cup): Adds creaminess and body without extra water; do not substitute regular milk as the extra water will change the set.
• White chocolate chips (12 ounces), chopped: I use high-quality white chocolate chips; chopping them helps them melt faster and more evenly for a silkier finish.
• Marshmallow creme (7-ounce jar): This softens the texture and gives a stable, glossy finish—use the jarred variety labeled marshmallow creme or fluff.
• Maple extract (2 1/2 teaspoons): Pure maple extract provides intense maple flavor without thinning the mixture. Avoid imitation pancake syrups; the extract is concentrated and keeps the texture right.
• Chopped walnuts (2 cups): Toast before adding to bring out oils and flavor. Pecans can be used if you prefer a milder, butterier nut.

Instructions

Toast the Walnuts: Preheat the oven to 350 degrees F. Spread walnuts in a single layer on a baking sheet and bake for five minutes, then stir and bake an additional five minutes until fragrant and lightly golden. Watch closely because nuts can go from perfect to burnt quickly. Let cool completely before using to avoid softening the fudge. Prepare the Pan: Spray a 9x13-inch baking dish lightly with cooking spray and line it with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside so the fudge can be poured directly into a clean, prepared dish. Combine Sugar, Butter, and Evaporated Milk: In a heavy-bottomed saucepan combine 3/4 cup butter, 3 cups granulated sugar, and 2/3 cup evaporated milk. Heat over medium, stirring frequently to dissolve sugar and prevent scorching. Use a flat-edged spatula to scrape the bottom occasionally. Bring to a Full Boil and Cook: Once the mixture reaches a full boil, continue boiling for 5 minutes while stirring continuously. The continuous stirring prevents hotspots and ensures a consistent set. You do not need a candy thermometer for this method; the visual of a steady, bubbling boil for 5 minutes is the cue. Remove from Heat and Melt Chocolate: Remove the pot from the heat and immediately stir in 12 ounces chopped white chocolate chips. Use a whisk to smooth out any lumps and create a velvety texture. The residual heat melts the chocolate without separating it. Finish the Base: Stir in the entire 7-ounce jar of marshmallow creme followed by 2 1/2 teaspoons maple extract. Mix until glossy and uniform. The marshmallow creme helps stabilize the fudge, giving it a satiny finish and slightly softer chew. Add Toasted Walnuts and Set: Fold in 2 cups of cooled, toasted chopped walnuts until evenly distributed. Pour the mixture into the prepared 9x13 pan, smoothing the top with an offset spatula. Allow the fudge to cool completely at room temperature, then chill for at least 2 hours to firm before cutting into 12 squares.

Storage Tips

Store fudge in a cool, dry place in an airtight container layered with parchment paper. At room temperature it will keep for up to one week; refrigeration extends life to two weeks but can make edges slightly firmer. For longer storage, freeze for up to three months in a freezer-safe container with layers separated by parchment. To serve frozen squares, unwrap and let them rest in the refrigerator for a few hours before bringing to room temperature to preserve the best texture.

Ingredient Substitutions

If walnuts are not preferred, substitute pecans for a butterier flavor or roasted hazelnuts for a bolder, toasted note—use the same amount. For a dairy-free version, try vegan white chocolate and a dairy-free margarine, noting that results can be slightly softer. Maple extract can be replaced with 1 tablespoon pure maple syrup, but reduce evaporated milk by 1 tablespoon to maintain the set. If you want less sweetness, reduce white chocolate by 2 ounces and increase marshmallow creme slightly to maintain chew.

Serving Suggestions

Serve squares on a festive tray lined with decorative paper or wrap individual pieces in parchment and tie with twine for gifts. Pair with strong coffee or a lightly sweet tea to balance richness. For a holiday platter, surround fudge squares with dried fruit, spiced nuts, and chocolate truffles for variety. Garnish each square with an extra toasted walnut half or a light drizzle of melted dark chocolate for contrast.

Cultural Background

Fudge has roots in American home kitchens dating back to the late 19th century and evolved into many regional variations. The maple nut profile blends classic American candy traditions—maple being a hallmark ingredient in Northeastern cuisine—with the rustic appeal of toasted nuts. This combination reflects New England influences where maple and nuts are often paired in sweets and baked goods.

Seasonal Adaptations

For autumn, fold in a teaspoon of ground cinnamon and a pinch of nutmeg to highlight warm spices. During winter holidays, add a tablespoon of dark rum or bourbon for depth. In spring or summer, substitute toasted almonds and a splash of orange extract for a brighter variation. You can also press festive sprinkles on the top before chilling for celebrations.

Meal Prep Tips

Make the fudge up to three days ahead and keep chilled until serving to save time on the day of your event. Use an 8x8 pan for a thicker, smaller-batch version and adjust slice counts accordingly. For consistent squares, chill fully, then score with a sharp knife and refrigerate another 20 minutes before cutting completely. Label and date containers if freezing to track freshness.

Whether you’re making this for gifts, a potluck, or a cozy night in, this maple nut confection is easy, dependable, and always well received. Enjoy the process of toasting nuts and stirring to a glossy finish, then savor the joy of sharing something homemade.