I love the tastes of Fall! Growing up in northwestern Pennsylvania, we had access to fresh maple syrup at the Market House, where all the local farmers would bring their wares to sell. Maple syrup just means Fall to me, and it always will!
This maple fudge is my little tribute to those Market House Saturdays - rich, creamy, and full of cozy fall flavor. It's the kind of thing my mother would've had waiting on a plate when the leaves started turning, no fuss, no fancy equipment, just a saucepan and a little patience while it sets up in the fridge. Perfect for holiday dessert trays, gifting, or a quiet little indulgence at home - this homemade fudge captures the warmth of maple in every single bite.
Why You'll Love This Recipe
- Old-fashioned flavor, easy method. No candy thermometer, no soft-ball stage guessing games - just melt, stir, and chill.
- Only 6 ingredients. Pantry staples plus a can of sweetened condensed milk, and you're basically done.
- Soft, creamy texture. This is a soft fudge, not the firm, cuttable kind - it's practically melt-in-your-mouth.
- Perfect for gifting. Wrap it up for neighbors, teachers, or holiday dessert trays and look like you fussed all day.
You'll Need
- Measuring cups and spoons
- Saucepan
- 8x8 inch baking dish
- Parchment paper
Ingredients
- 3 cups (18 oz) white chocolate chips
- 1 (14 oz) can sweetened condensed milk
- 4 tablespoon unsalted butter, cubed
- Pinch of salt
- 1 teaspoon maple extract
- 2 tablespoon chopped walnuts, for topping
Directions
Line an 8x8 inch baking dish with parchment paper.
Add the chocolate chips, sweetened condensed milk, butter, and salt to a medium saucepan and heat over low heat, stirring often, until fully melted and smooth.
Stir in the maple extract.
Pour into the prepared pan and top with chopped walnuts.
Refrigerate for 3 hours, until firm.
Cut into 5 rows by 5 rows for 25 pieces, or bigger if you're not in a sharing mood.
Tara's Tips
- This is a soft fudge - don't expect it to cut clean like a firm chocolate fudge. If you want it sturdier, chill it overnight instead of just 3 hours.
- Use a good-quality white chocolate chip for the best melt.
- A 8x8 baking dish with straight sides makes for the cleanest squares.
- Toast the walnuts first for extra flavor if you have a few extra minutes.
Serving Suggestions
Serve this alongside Old Fashioned Sweet Potato Casserole With Marshmallows on a holiday tray, or pair it with hot cocoa or coffee for a cozy afternoon treat.
Old Fashioned Maple Fudge Dessert
Made with white chocolate, sweetened condensed milk, and real maple extract, it's soft, creamy, and ready in minutes - no candy thermometer needed. Perfect for holiday trays or gifting!
Ingredients
- 3 cups (18oz) white chocolate chips
- 1 (14oz) can sweetened condensed milk
- 4 tablespoon unsalted butter, cubed
- Pinch of salt
- 1 teaspoon maple extract
- 2 tablespoon chopped walnuts to top
Instructions
- Line an 8x8 inch baking dish with parchment paper.
- Add the chocolate chips, sweetened condensed milk, butter, and salt to a medium saucepan and heat over low heat, stirring often, until fully melted and smooth.
- Stir in the maple extract.
- Pour into the prepared pan and top with chopped walnuts.
- Refrigerate for 3 hours, until firm.
- Cut into 5 rows by 5 rows for 25 pieces, unless you want bigger pieces.
Nutrition Information:
Yield:
25Serving Size:
1Amount Per Serving: Calories: 187Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 12mgSodium: 29mgCarbohydrates: 19gFiber: 0gSugar: 18gProtein: 2g
Storage
Store in an airtight container in the refrigerator for up to 2 weeks. Let sit at room temperature for a few minutes before serving for the best texture.
Nothing says Fall to me quite like maple - it's the flavor of Saturday mornings at the Market House, and now it's the flavor of my kitchen every October. I hope this one brings a little of that cozy nostalgia to your table too.
