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Maple Nut Fudge
Maple Nut Fudge is creamy and nutty with a subtle maple flavor. This recipe calls for using maple extract but you can substitute real maple syrup if you don’t have maple extract. This is my go-to recipe for making fudge and it turns out every single time. I have used this basic ‘formula’ recipe to make many different kinds or flavors of fudge. Each variation of fudge has turned out delicious and creamy. You certainly can’t ask for more.
Sweet. Creamy. Maple. Delicious.🍁
Fast and Easy
This recipe is super easy and fast. In under an hour, you will have an 8 x 8-inch pan of fudge. I usually like to let fudge sit in the refrigerator overnight. The next day I remove the fudge from the pan, carefully remove the aluminum foil and then wrap it well in plastic wrap. I like to store fudge in the refrigerator and then let it come to room temperature before serving. Fudge is always a welcomed sight at any occasion.
Maple Nut Fudge can be made with 100% pure maple syrup, if you don’t have maple extract. We are lucky because our dog groomer supplies us with their fantastic ‘homemade’ maple syrup and honey. They also sell eggs, rabbit, and fish. Taking our dogs to the groomer is a one stop shopping experience! Living up north in Wisconsin, we have the pleasure of meeting all sorts of wonderful people. They are more than happy to barter with you or to make a few bucks on their ‘homegrown’ products.
- 1 1/2 cups granulated sugar
- 2/3 cup evaporated milk
- 2 tablespoons butter
- 1/8 teaspoon salt
- 2 1/2 cups miniature marshmallows
- 2 cups white chocolate chips
- 1/2 cup chopped walnuts
- 2 teaspoons maple syrup or maple flavor extract
Line 8-inch square baking pan with heavy duty foil. Lightly butter foil.
Combine sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly for 4 1/2 to 5 minutes. Remove from heat.
Stir in marshmallows, white chocolate chips, nuts and maple syrup or maple extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate until firm. Lift from pan; remove foil. Cut into squares.