Rating: 4.54 stars
169 Ratings
  • 5 star values: 132
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 6

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.

Recipe Summary test

prep:
10 mins
cook:
5 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
18
Yield:
1 8x8-inch baking dish
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note

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

Nutrition Facts

328 calories; protein 5.4g; carbohydrates 30.2g; fat 21.5g; cholesterol 20.5mg; sodium 77.7mg. Full Nutrition
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Reviews (133)

Most helpful positive review

Rating: 5 stars
09/30/2011
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. Read More
(94)

Most helpful critical review

Rating: 2 stars
12/22/2011
I agreed with CherylB, the overwhelming taste is of white chocolate, not maple. My fudge turned out too gooey and since there isn't any cooking involved I know it can't be blamed on the temperature not being right. Read More
(15)
169 Ratings
  • 5 star values: 132
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 8
  • 1 star values: 6
Rating: 5 stars
09/30/2011
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. Read More
(94)
Rating: 5 stars
10/01/2011
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. Read More
(48)
Rating: 5 stars
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! :) Read More
(39)
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Rating: 5 stars
09/29/2011
I had the privledge of trying this delicious fudge before it was published as 'Kitchen Approved' (CONGRATS, SHORECOOK!), and have made it MANY times since! Here was my review after my first time making it: AWESOME! I made this just now, and I literally could not wait for it to set up, lol. I was eating it out of the bowl...SO GOOD! It finally did make it into the pan and the fridge, so I'm now waiting (impatiently) for it to set up. If the warm fudge is any indication of what I'm in store for, I'd better make another batch quick! Thanks, SHORECOOK, for another super simple, incredibly DELICIOUS recipe! :) Read More
(28)
Rating: 5 stars
10/02/2011
I made these last Christmas before they became famous:) They rached instant fame in my house. I added some to the give away tins and everyone loved them, will make again this year. Read More
(27)
Rating: 5 stars
12/21/2012
This fudge is very good. A few notes for the tweakers etc. First, 3 cups of white chocolate is 18 ounces of white chocolate pieces. Second, a double boiler works fine if you prefer it over the microwave. Third, a 9x9 pan would work fine in place of 8x8; the fudge would still be plenty thick. Fouth,1 teaspoon Watkins brand imitation maple flavor was plenty of maple flavor. Hope this helps. Thanks SHORECOOK for another great recipe. Read More
(24)
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Rating: 5 stars
10/01/2011
My personal recipe review from dec 29, 2010: Yum! I didn't used to think I like maple flavor but this was really good. It was sooo easy and set up smooth and firm without being dry. It sat at room temp for 4 hrs this morning and held up well to that also. Thanks Shorecook, I think this was a great addition to my Christmas goodies. Read More
(24)
Rating: 5 stars
01/04/2012
My kids and I made 3 different types of fudge over the holidays and this one was my favorite! Just looking at this recipe makes my mouth water-they were that good! They cut nice and evenly, and the maple flavor paired well with the walnuts. This will show up at the holidays and in between at my house for sure! Thanks for a keeper recipe! Read More
(24)
Rating: 5 stars
02/03/2012
OK this is for sure served on the candy platter served in heaven! Super easy to prepare and impossible to stay away from. Next time I'm going to try using Mexican style condensed milk. It has a caramel flavor and is great when you want to play with a recipe. Now it's out to the kitchen for another piece. Read More
(24)
Rating: 2 stars
12/22/2011
I agreed with CherylB, the overwhelming taste is of white chocolate, not maple. My fudge turned out too gooey and since there isn't any cooking involved I know it can't be blamed on the temperature not being right. Read More
(15)