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Boardwalk Quality Maple Walnut Fudge

Boardwalk Quality Maple Walnut Fudge

  • Prep

    10 m
  • Cook

    5 m
  • Ready In

    1 h 15 m
SHORECOOK

SHORECOOK

Throughout the summer we enjoy the fudge sold on the boardwalk at the shore. Hubby and I came up with this recipe so that we would be able to enjoy our favorite flavor year round.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

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  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends 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 flavored extract 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.
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Reviews

Roxanne J.R.
72

Roxanne J.R.

9/30/2011

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.

Deb C
34

Deb C

10/1/2011

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.

House of Aqua
31

House of Aqua

10/27/2011

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! :)

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