Maple walnut fudge

    1 hour 15 min

    White chocolate is melted with sweetened condensed milk to make maple-flavoured fudge. Walnuts make a perfect addition!

    10 people made this

    Serves: 18 

    • 550g white chocolate chips
    • 1 (400g) tin sweetened condensed milk
    • 55g butter
    • 1 teaspoon maple essence
    • 180g broken walnuts

    Prep:10min  ›  Cook:5min  ›  Extra time:1hr  ›  Ready in:1hr15min 

    1. Grease a 20cm glass baking dish and line with a greaseproof paper, making sure some paper will hang over the side of the dish.
    2. Melt the white chocolate, sweetened condensed milk and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple essence until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.


    As all microwaves differ, the cooking time may vary. You just want to melt it on a medium power.

    Maple essence:

    You can find maple essence in large supermarkets, gourmet deli's and online.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (124)


    I also had the pleasure of trying this recipe before it became Kitchen Approved. This is my original review ~ Wow Shorecook! This recipe is sinfully delicious! I was in the mood for a melt-in-your-mouth candy for midnight snacking and Redneck Grandma directed me to this recipe. Boy am I glad she did! I toasted my walnuts in a skillet before adding it to the fudge and I used silicone cupcake liners sprayed with a bit of non-stick cooking spray to make individual servings of the fudge. I stuck them in the freezer in an airtight container for about an hour and they were set-up perfectly and ready for eating. It is very hard to stop at just one piece of this delectable fudge. Thanks so much for sharing your recipe.  -  30 Sep 2011  (Review from Allrecipes US | Canada)


    I had made this recipe before it had become “kitchen approved”. I’m so glad it is now published so many cooks have access to this exceptional recipe. I usually don’t care for fudge that is made with chocolate chips and I believe that is because chocolate chips have paraffin, therefore contain less cocoa butter. However, I decided to try this recipe because the submitter is a talented cook. I am so glad I did. The fudge is fabulous. I used Ghiradelli white chocolate chips and added extra walnuts (personal preference). Fast, easy, and delicious –this recipe is a keeper.  -  01 Oct 2011  (Review from Allrecipes US | Canada)


    Best. Fudge. Ever! Seriously, this stuff is amazing! I got the idea from another who made this recipe to use some candy cup papers and I used a small cookie scoop to measure fudge into each cup. The papers peel off easily and you have perfect looking and even tastier fudge! I added some vanilla butternut in place of maple extract. I made a large batch to package up for the bake sale at my daughter's elementary school Halloween Carnival. Huge hit and my go-to recipe!  -  27 Oct 2011  (Review from Allrecipes US | Canada)