Maple Walnut Fudge Favors

fudge favors

I hunted high and low for a maple walnut fudge recipe – and this one is fantastic. The key to making this maple walnut fudge extra awesome, is to use fresh walnuts. I bought a big honking bag of walnuts at Costco and I keep them in my fridge. They are, hands down, the best walnuts I’ve tasted. They really make this fudge delish!

Unlike the easy homemade fudge favors recipe, this recipe might be a wee bit tricky for first time fudge makers – but please, don’t let this put you off from making it. Just make sure you have an accurate candy thermometer and don’t get too impatient with the process.

This fudge would be a perfect addition to a fudge station at your wedding. Or simply cut into squares and place inside a favor box. This recipe yields 36 squares or 1 1/4 pounds of fudge.

Ingredients for Maple Walnut Fudge

4 cups granulated sugar

1/2 cup butter

3/4 cup genuine maple syrup

1 cup milk

1 1/2 cups of miniature marshmallows

1 1/2 cups chopped walnuts (you could also use pecans)

1 teaspoon vanilla extract

Gather your ingredients.


maple fudge

Line pans with waxed paper.

fudge pans

In a large saucepan over medium heat, combine sugar, butter, maple syrup, milk and mini marshmallows.

maple fudge recipe

Cook the mixture, stirring occasionally until a candy or digital thermometer reaches 225-235 degrees F. (I took mine off the heat at 225 degrees) or until it forms a soft ball when a little of the mixture is dropped into cold water.

homemade maple fudge Remove from heat. Let cool to 115 degrees F. Add nuts and vanilla extract. Mix at medium speed with an electric mixer until the mixture loses its gloss and starts to harden around the edges of the saucepan. Knowing exactly when to stop mixing is the trickiest part of the process. If you wait too long  the mixture will be too difficult to pour.

maple fudge recipe Pour mixture into lined baking pans.

maple walnut fudge Place in fridge for two hours. Remove from pan and cut as desired.

maple walnut fudge





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9 Comments  |  Filed Under: DIY Favors & Gifts, DIY Food & Drink, DIY Wedding

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  1. Posted by Tim Veurink on December 27th, 2011 at 12:06pm

    I'm going to try this recipe tonight!
  2. Posted by Linda on January 3rd, 2012 at 9:11pm

    Ohhhh so yummy! I put a link on my blog so my readers can see your great site! Thanks for sharing!
  3. Posted by Susan Bewley on April 27th, 2012 at 10:03pm

    This sounds so very yummy! I have never tried any type of Maple fudge. Are the marshmallows crucial to the recipe (I have a picky big kid (husband) who hates marshmallows)?

  4. Posted by megbrothers on November 17th, 2012 at 2:00am

    i made this recipe tonight. while the directions were straight forward and i believe the fudge turned out well, it took 3 hours from start to finish. it took a little over an hour and a half of waiting for the fudge to drop from 225 degrees to 115 degrees (i actually finished it at 122 degrees since it is now 11pm and i can't wait up any longer to finish it). i wish i had known it would take that long - it might be worth noting in the recipe.
  5. Posted by Franzi on June 15th, 2013 at 8:33pm

    I have tried it today. Already from tasting while making it i could tell its delicious.
    But the fudge wont get solid. Its sticky and kinda holds in shape, but not enough.
    What could I have done wrong?
    Hope you can help. I want to make this fudge very bad
  6. Posted by Carol Morris on November 6th, 2013 at 2:47am

    Hi I have a dumb question! Are we talking about log cabin maple syrup or a special 100% maple syrup or extract?
    Thankyou, carol
  7. Posted by JoAnn Wickham on November 16th, 2013 at 9:52pm

    I can't wait to try to make this. It is my favorite fudge ever. I wish my husband were still here, he was a terrific candy maker. Seemed to know just what to do and when. Thank you for the recipe.
  8. Posted by Jennifer on December 18th, 2014 at 3:47pm

    Im making this right now as im typing lol. just waiting for it to cool down, after reading the comments i think ill throw this in the fridge to cool it down faster :)
  9. Posted by Cristina on December 22nd, 2014 at 4:03pm

    I just made this last night. You definitely need the patience. It set perfectly and wasn't too soft at all. The only complaint I have with this recipe is it is way too super sweet, and the consistency came out too granuley (is that a word). In other words you could feel the sugar granules when eating it, so one small piece is plenty. It was edible and delicious, just a little too sweet for my taste, and did not like the consistency. I may have done something wrong, but four cups of sugar does seem a bit excessive considering it takes 1/4 cup of maple syrup as well.
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