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Maple Fudge
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Maple Fudge

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.
Prep Time 10 minutes
Cook Time 20 minutes
2 hours
Total Time 2 hours 30 minutes
Servings: 36
Course: Dessert
Calories: 110

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

Method
 

  1. Line an 8x8-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. 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. 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. 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.
Freezing: Wrap tightly and freeze for up to 3 months. Thaw at room temperature before enjoying.