It’s not the holidays without fudge, and this No Fail, Easy Salted Maple Nut Fudge will be a welcome addition to any holiday party, cookie tray, or gift box!
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To be honest, we make fudge all year long, but November and December are prime fudge season!
This time of year is busy enough, so I make my fudge recipes super simple!
You can’t mess up this Easy Maple Fudge, and it will have everyone going back for seconds!
Usually, when I need a dessert and have no time to prepare anything, fudge is my go-to!
It literally takes less than 10 minutes to make, then you just let it chill in the fridge while you carry on with your life.
This Chocolate Peanut Butter Double Decker Fudge is one of our favorites (and apparently it’s one of yours, too – this one is super popular!!)
This 5 Minute Mint Chocolate Fudge is a must make every Christmas. Better make a double batch because it will disappear fast!
I was actually a little surprised my kids liked this maple fudge. I feel like the flavors are a bit more…mature. Plus it has nuts, which don’t always go over so well with kids.
But the sweet maple flavor pairs beautifully with the nuts and sea salt topping.
If you are like me and love salty and sweet together – you’re going to love this fudge!
Enjoy!
More Maple Dessert Recipes You’ll Love:
- Maple Cookies with Maple Icing
- Homemade Spice Cake with Maple Frosting
- Espresso Maple Cookies
- Pumpkin Meltaways with Maple Pumpkin Spice Icing
Easy Salted Maple Nut Fudge
Print recipe
| Serves | 49 |
| Prep time | 10 minutes |
Ingredients
- 14oz sweetened condensed milk
- 4 cups white chocolate chips
- 1 tablespoon maple extract
- 2/3 cups chopped walnuts (or pecans)
- 1/3 cups chopped walnuts (or pecans)
- flaked sea salt (to taste)
Directions
| Fudge | |
| Step 1 | |
| Add condensed milk and white chocolate to a large glass bowl and microwave for about 90 seconds, stirring every 30 seconds until smooth and melted. Stir in maple extract and nuts. Spread evenly into a parchment lined 8x8" baking dish. | |
| Topping | |
| Step 2 | |
| Sprinkle remaining nuts and salt over the top of the fudge, pressing down slightly to make sure they stick. Refrigerate 3-4 hours or until firm. Cut into small squares and store in a covered container. Refrigerate to keep it firm, or store at room temp for a softer fudge. Freezes well, too! | |
Previously published on Nov 4, 2017
Caryn Crowston says
where is the recipe?
Karin says
This was SOOOO good! Wasn’t easy finding maple extract but I finally did and it was worth it.
Cathy says
Can I use maple syrup?
Paulette says
what is flaked sea salt?