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maple walnut truffles covered in chocolate in a white bowl
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4.89 from 27 votes

Maple Walnut Truffles

These Maple Walnut Truffles are a See's Candy Copycat! Just like the original, but made at home!
Prep Time30 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 20 truffles
Calories: 122kcal
Author: Dorothy Kern


  • 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


  • 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.



  • 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.


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