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We love Maple Nut Candy! If you live on the West Coast, you may know what these are: Maple Walnut Truffles are a See’s Candy copycat recipe. This iconic maple candy recipe will bring back those childhood memories. How sweet! 

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maple walnut truffles covered in chocolate in a white bowl


Homemade Maple Nut Candy

Never had a maple nut truffle before? It tastes just like it sounds, with maple and walnut flavor but has the perfect amount of sweetness! The maple buttercream filling is coated in chocolate and the flavor tastes exactly like See’s Candy Maple Walnut Truffle. 

Whether you are making these See’s Candy truffles as a gift or simply want to impress your guests, you will certainly enjoy the process of making them and they taste delicious! This is a must-share treat!

How this recipe works:

  • The filling is quick to make, but it needs to chill for at least 30 minutes before you roll it into balls. Once you’ve rolled the filling into balls you will need to chill them for another 10 minutes.
  • To make the maple walnut filling, use a hand or a stand mixer. It will make it easier to get the creamy texture for the filling.
  • Line a baking sheet with wax paper. This will make it easy to remove the truffles once they’re set.
  • Use a microwave-safe bowl for melting the candy melts.
  • For dipping, use a spoon, fork, and toothpicks.
  • To create the chocolate drizzle on top of each truffle, use a squeeze bottle or a plastic bag with the corner snipped off. 

Ingredients in See’s Truffles

  • Unsalted butter- softened
  • Pure maple syrup- to give the closest taste of maple
  • Powdered sugar- for the perfect coating
  • Vanilla- just a little bit for an enhanced flavor
  • Maple extract- this is what makes the maple candy taste just like See’s Candy’s original 
  • Chopped toasted walnuts – for that special crunch
  • Chocolate candy melts- I like to use Ghiradeli melting wafers (see recipe notes for other options)
  • Optional- heavy whipping cream 

How to make Maple Nut Candy

  • The filling is made with softened butter, maple syrup, powdered sugar, vanilla, and maple extract. 
  • Combine all of the ingredients until you have a creamy mixture. At this point, you can stir in chopped walnuts. 
  • Chill the filling for 30 minutes which will allow it to firm up so you can form it into balls.
  • Once chilled, scoop a tablespoon of the filling and form it into a ball. Repeat with the rest of the filling, placing each ball on the baking sheet lined with wax paper.
  • Chill the balls for at least 10 minutes or until you are ready to dip them in chocolate. I recommend only removing a few balls at a time from the refrigerator since they will be difficult to work with if they warm up.

How to Dip Truffles in Chocolate 

Once you’ve melted your candy melts, you’re ready to start coating your truffles. The following tips will help you dip these truffles in the chocolate, but for a visual representation, watch my tutorial on how to dip candy! You will find useful tips and tricks that can help you dip any candy! 

  • Only work with a few balls at a time and leave the rest in the refrigerator so they stay nice and cold. Once they warm up, it is difficult to form the truffle. 
  • Place a truffle in the chocolate. Instead of rolling it around in the chocolate, use a spoon and spoon the melted chocolate over the top.
  • Once the truffle is evenly coated with the chocolate, use a fork to lift the truffle out of the chocolate and gently tap the fork on the edge of the bowl. This will help the excess chocolate drip off of the truffle and give you a smooth chocolate candy coating.
  • Use the toothpick to gently slide the truffle off of the fork. Doing it this way won’t mess up your chocolate coating.
  • Chill the chocolate coated truffles until the coating is semi-hard. 
  • Transfer your leftover melted chocolate to a squeeze bottle or plastic bag. If using a plastic bag, snip off one of the corners so you can squeeze the chocolate out in a thin stream. Drizzle some chocolate over the top of each truffle to create a little chocolate squiggle.
maple walnut truffles covered in chocolate in a white bowl

Why you’ll love Maple Nut Candy

Although they might look complicated, homemade truffles are actually pretty easy to make. Have a bestie help you bake these maple nut truffles and enjoy the taste of nostalgia together when they are done! Maple Walnut Truffles are a delicious walnut candy truffle recipe – a See’s Copycat! These classic truffles are so good and will remind you of childhood.

FAQs

Can I substitute pancake syrup? 

No, the pancake syrup will alter the taste of the maple walnut truffle. Only use pure maple syrup.

Do I have to use maple extract? 

You don’t have to if you don’t have it, but the maple truffle won’t have as strong of a flavor as the See’s Candy ones do. 

Have You Made This Recipe?

Leave a rating by clicking the stars below!

maple walnut truffles covered in chocolate in a white bowl

Maple Walnut Truffles

4.89 from 27 votes
These Maple Walnut Truffles are a See’s Candy Copycat! Just like the original, but made at home!
Prep Time 30 minutes
Total Time 30 minutes
Yield 20 truffles
Serving Size 1 truffle

Ingredients
 

  • ¼ cup (57g) unsalted butter , softened
  • 1 tablespoon (15ml) pure maple syrup
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla
  • ¼ teaspoon maple extract
  • 1 cup (96g) chopped toasted walnuts (see note)
  • 8 ounces chocolate candy melts such as Candiquik (see note)
  • 2 teaspoons heavy whipping cream optional – see note
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Instructions

  • Mix butter, maple syrup, and powdered sugar with a hand mixer. Add both extracts and beat until creamy. If the mixture is having trouble coming together (if you're using a hand mixer it'll take longer) add 1 teaspoon heavy cream or milk and continue mixing, adding up to another teaspoon. Stir in walnuts.
  • Scoop 1 tablespoon sized balls of dough and place on a wax paper lined cookie sheet. Chill for 30 minutes.
  • Melt your candy in a microwave safe bowl according to package directions. Roll each truffle between your palms to form a cohesive ball.
  • Dip each truffle in the bowl of chocolate. Do not roll it around, use a spoon to spoon chocolate over the top. Lift onto a fork carefully and tap to remove excess chocolate. Place on a wax-paper lined cookie sheet. I find it best to use a toothpick to help the truffle slide off the fork without disturbing too much of the coating. (See notes for link to my truffle dipping tips post.)
  • Note: these truffles soften quickly. If you find them getting to soft, re-chill them and only remove a few at a time to dip.
  • Chill dipped truffles for just a few minutes, until coating is semi-hard. Meanwhile transfer the remaining chocolate to a squeeze bottle (or a plastic bag with the tip cut off) and pipe swirls or swipes of chocolate over the top for decoration.

Recipe Video

Recipe Notes

  • Learn how to toast nuts here!
  • The reason for adding the cream/milk is because if your butter isn’t soft enough when you start and/or if you’re using a hand mixer it might take awhile for your mixture to come together and it might need a little more moisture.
  • This is like making buttercream, but you want it thicker so it’ll hold together in the truffle.
  • Read all my truffle dipping tips here.

Recipe Nutrition

Serving: 1truffle | Calories: 122kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 6mg | Potassium: 28mg | Fiber: 1g | Sugar: 13g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Classic Maple Walnut Truffles – a See’s copycat recipe! Make maple buttercream truffles covered in chocolate – such a great easy candy recipe.

Last Updated on December 20, 2022



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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163 Comments

  1. Love, love See’s, the best chocolate, period. I was hoping you would have the nutrient values like how many grams of sugar, how many carbs. Can’t wait to try these.

  2. HELP my sister wants Sees Mincemeat Candy and they do have have them listed this year and several years not even by mail order. I have tried making something with mincemeat and dipping into Graters Dark Choc but yeuch. I can get Graters (Cinci) dark chunks or have in the past but my sister WANTS sees. Like Skyline Chili that LA transplants freaks wanted. OR a CANE sugar recipe as Sanders uses corn syrup like Vernors now and I can taste it, but am willing to do Sanders Dark if that works better.

  3. Oh.My.Word!  I pinned this recipe a while ago but just got around to making it.  It’s a good thing most of them were a thank you gift or I would be in trouble.  I doubled the recipe and used Ghirardelli dark chocolate melts.  Definitely won’t be the last time I make them.

  4. I read the reviews and someone commented they are TOO sweet. I made them and when i first tried i thought yes they are too sweet, but after refrigerating them and then dipping in chocolate ( I ate at room temperature) and they were DELICIOUS!!

  5. Unfortunately there is a glaring mistake in these Maple Walnut copy cats. See’s maple walnut candies are made with dark chocolate, not milk. There is a HUGE difference in taste.

  6. I didn’t grow up with Cee’s Candy, I grew up with Mellie’s in Racine, WI. Every Christmas we would watch them make candy canes and my mom would let us pick our own.   Around Easter we would get our personalized Maple Walnut filled chocolate Easter Egg.  This was a tradition my mom started with my sister and me.  Unfortunately Mellie’s closed and we moved South never to have a maple walnut chocolate egg ever again.   Until …   With me now being a grandmother, I had to start the tradition again and was SO excited when I saw your recipe.  I made them this past Saturday morning and surprised my sister with one.  It almost brought tears to her eyes.  When my mom and our guests came over for Easter dinner and desserts…it was a hit.   My mom just called me 5 minutes ago asking if there were anymore Maple Walnut Eggs left?!?  🙂   THANK YOU SO MUCH for sharing your recipe.  

    1. I’m so glad you liked these!! That’s what I love about food – the memories it makes and lets you remember. 🙂

    1. I haven’t frozen these, but I have frozen other truffles. Sometimes (not always) freezing chocolate can make it a little cloudy when it defrosts. If that happens, you can just drizzle them with more chocolate! 🙂

  7. I grew up in Cal as well, so I know what you mean about the See’s candy. My favorite was the bordough creams