Maple Fudge Recipe: A Smooth, Sweet, and Nostalgic Treat from Scratch
Maple Fudge is a rich and creamy confection that brings comfort and warmth in every bite. Made from real maple syrup, butter, and cream, this old-fashioned delight melts in your mouth with its velvety texture and deep, natural sweetness. It’s a beloved recipe, especially during the colder months and festive holidays, but simple enough to enjoy all year round. Perfect for gift-giving, sharing at gatherings, or simply indulging in a homemade sweet, Maple Fudge captures the essence of cozy kitchens and traditional candy-making. The key is the pure maple syrup—it adds a distinctive flavor that sugar alone just can’t replicate. Whether you’re familiar with making fudge or trying it for the first time, this recipe is approachable and delivers consistently smooth results.
Why You’ll Love It
Maple Fudge offers a nostalgic taste with its buttery-smooth texture and rich maple flavor. It’s perfect for holidays, special occasions, or even just a homemade treat to brighten up the day. Simple ingredients, big flavor, and that perfect balance of sweetness make it irresistible.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cooling Time: 2 hours
- Total Time: 2 hours 30 minutes
- Servings: 36 small squares
Ingredients
- 2 cups pure maple syrup
- 1 cup heavy cream
- ½ cup unsalted butter (1 stick)
- ¼ tsp salt
- 1 tsp vanilla extract
- Optional: ½ cup chopped toasted pecans or walnuts for added crunch
Instructions
1. Prepare Your Pan and Tools
Line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly butter the paper. Get a candy thermometer ready if you have one—it helps with precision.
2. Cook the Maple Mixture
In a medium heavy-bottomed saucepan, combine the maple syrup, heavy cream, butter, and salt. Stir over medium heat until the butter melts. Bring the mixture to a gentle boil and continue cooking, without stirring, until it reaches 238°F (soft-ball stage) on a candy thermometer. This usually takes about 15–20 minutes.
3. Beat the Fudge
Remove the pan from heat and let it cool undisturbed for 5 minutes. Add the vanilla extract. Using a hand mixer or wooden spoon, beat the mixture vigorously for 5–8 minutes until it thickens, loses its gloss, and begins to hold its shape. If using nuts, fold them in at this stage.
4. Pour and Set
Quickly pour the fudge into the prepared pan and spread it evenly. Let it cool at room temperature for at least 2 hours or until firm. Once set, lift out using the parchment paper and cut into bite-sized squares.
Variations
- Nutty Crunch: Add chopped toasted pecans or walnuts for texture.
- Maple Bourbon: Add a splash (1 tsp) of bourbon with the vanilla for a depth of flavor.
- Salted Maple: Sprinkle flaky sea salt on top just before it sets for a salty-sweet combo.
- Maple Pumpkin Spice: Stir in ¼ tsp pumpkin pie spice for an autumnal twist.
Equipment You’ll Need
- Heavy-bottomed saucepan
- Candy thermometer
- Wooden spoon or hand mixer
- 8×8-inch baking pan
- Parchment paper
- Sharp knife
Nutritional Information (Per Square)
- Calories: ~110
- Fat: 6g
- Carbohydrates: 13g
- Sugar: 12g
- Protein: 0g
Storage Tips
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigeration: Can be refrigerated for up to 2 weeks—just bring to room temp before serving for the best texture.
- Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.
My Cooking Experience
With over 4 years in the kitchen, I’ve found that Maple Fudge is one of those recipes that never fails to make people smile. It reminds me of classic candy shops and cozy winter nights. The trick is to be patient with the temperature and beat it just until the texture turns creamy but firm. This is a go-to recipe when I want something simple yet impressive—and it always hits the mark.
Conclusion
Maple Fudge is a silky, satisfying treat with the unmistakable flavor of real maple syrup. Its simplicity and rich flavor make it a standout on dessert tables and a cherished gift during the holidays. Whether you’re new to fudge-making or a seasoned pro, this recipe brings comfort, flavor, and a touch of old-fashioned charm. Give it a try—you’ll be glad you did.
Maple Fudge
Ingredients
Method
- Line an 8×8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly butter the paper. Get a candy thermometer ready if you have one—it helps with precision.
- In a medium heavy-bottomed saucepan, combine the maple syrup, heavy cream, butter, and salt. Stir over medium heat until the butter melts. Bring the mixture to a gentle boil and continue cooking, without stirring, until it reaches 238°F (soft-ball stage) on a candy thermometer. This usually takes about 15–20 minutes.
- Remove the pan from heat and let it cool undisturbed for 5 minutes. Add the vanilla extract. Using a hand mixer or wooden spoon, beat the mixture vigorously for 5–8 minutes until it thickens, loses its gloss, and begins to hold its shape. If using nuts, fold them in at this stage.
- Quickly pour the fudge into the prepared pan and spread it evenly. Let it cool at room temperature for at least 2 hours or until firm. Once set, lift out using the parchment paper and cut into bite-sized squares.
Notes
- Room Temperature: Store in an airtight container for up to 1 week.
- Refrigeration: Can be refrigerated for up to 2 weeks—just bring to room temp before serving for the best texture.
