If you’re looking for the kind of treat that instantly transports you to cozy maple forests and big family gatherings, Maple Fudge is pure bliss in every bite. This classic fudge is rich, creamy, and filled with the unmistakable flavor of real maple syrup. There’s something old-fashioned and magical about making a candy that feels both like a celebration and a hug, and this Maple Fudge recipe is a perfect example. Whether you’re serving it during the holidays, sharing it as a homemade gift, or just treating yourself to a melt-in-your-mouth snack, get ready for a sweet adventure that everyone around you will remember.
Ingredients You’ll Need
The beauty of Maple Fudge is how it transforms just a handful of simple ingredients into a decadent masterpiece. Each item in this recipe plays an important role, ensuring the fudge turns out perfectly creamy, flavorful, and delicious every single time.
- Granulated sugar (2 cups): The backbone of the fudge, it creates that classic, melt-in-your-mouth texture and just the right amount of sweetness.
- Heavy cream (1 cup): Makes the fudge luscious, smooth, and rich—essential for that creamy bite.
- Pure maple syrup (½ cup): The star ingredient. Use the highest-quality maple syrup you can find for that deep, rich maple flavor.
- Unsalted butter (2 tbsp): Adds a luxurious silkiness and helps the fudge set up just right.
- Salt (¼ tsp): Just a pinch to balance the sweetness and bring out all those wonderful flavors.
- Vanilla extract (1 tsp): A splash of vanilla rounds out the maple notes and adds warmth.
- Chopped walnuts or pecans (½ cup, optional): For a little extra crunch and a nutty finish that pairs so beautifully with maple.
How to Make Maple Fudge
Step 1: Prepare Your Pan
Before you start, line an 8×8-inch baking pan with parchment paper or give it a light greasing. This small step saves you time later—lifting the fudge out is a breeze with parchment. Make sure the parchment overhangs the sides a bit so you can simply lift the whole slab out when it’s time to cut.
Step 2: Combine the Essentials
Grab a heavy-bottomed saucepan, which helps prevent scorching. Into the pan, add the sugar, heavy cream, pure maple syrup, butter, and salt. Stir them together over medium heat. This is where the magic begins, as the sugar dissolves and everything melds into a sweet, golden mixture. Savor the aroma—it’s a little preview of what’s to come!
Step 3: Bring to a Boil and Cook
Once the mixture is smooth and the sugar has completely dissolved, let it come to a gentle boil. Put away your spoon—avoid stirring now, as this is the secret to perfect Maple Fudge texture. Attach a candy thermometer and patiently cook until it reaches 236°F, or soft ball stage. This takes about 10–15 minutes, so keep an eye on the temperature for the best results.
Step 4: Let It Rest
When that magic number appears on your thermometer, take the pan off the heat. You need to let the mixture rest, completely undisturbed, for 5 minutes. This pause helps the fudge develop its signature creaminess—it’s worth the wait!
Step 5: Add Vanilla and Beat
After the resting time, stir in the vanilla extract. Now comes a fun workout: Beat the mixture by hand with a wooden spoon or use a hand mixer on low. Keep going until it’s thick, slightly matte, and holds its shape—usually about 5–8 minutes. This is where Maple Fudge gets its classic texture, so keep an eye out for it losing its shine.
Step 6: Fold in Nuts and Set the Fudge
If you love a little crunch, gently fold in the walnuts or pecans at this stage. Quickly pour the fudge into the prepared pan and use a spatula to smooth out the top. It sets up fast, so work quickly and efficiently. The anticipation is almost as sweet as the fudge itself!
Step 7: Cool and Slice
Let your Maple Fudge cool completely at room temperature. Once it’s set, lift it out of the pan (using those handy parchment edges), then cut into bite-sized squares. Now the only hard part is resisting the urge to sneak a taste before serving!
How to Serve Maple Fudge
Garnishes
Dress up each piece of Maple Fudge with a finishing touch—sprinkle a few more chopped nuts on top or add a light dusting of powdered sugar for an extra bit of elegance. Even a delicate drizzle of melted dark chocolate can take your fudge presentation up a notch when you really want to impress.
Side Dishes
Pair this sweet treat with something that balances its richness. Maple Fudge goes wonderfully with a steaming cup of coffee or black tea, or even alongside fresh berries for a contrast in color and taste. For a cozy dessert platter, try arranging it with a few shortbread cookies or fruit slices.
Creative Ways to Present
For gift-giving or parties, wrap Maple Fudge squares in parchment or wax paper and tie with festive ribbons. Layer pieces in a pretty tin, or create gift bags for friends and neighbors. If you’re hosting, pile them high on a cake stand for a centerpiece everyone will want to nibble from.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Maple Fudge in an airtight container at room temperature for up to a week—though chances are it’ll disappear much sooner! If you’d like to savor it even longer, pop it in the fridge for added longevity.
Freezing
To freeze Maple Fudge, layer the pieces with wax or parchment paper in a freezer-safe container. It will keep beautifully for up to three months. Thaw the fudge at room temperature before serving to bring back its creamy texture and bold flavor.
Reheating
If your Maple Fudge becomes a tad too firm after time in the fridge, simply let it sit at room temperature for about 30 minutes before enjoying. Avoid microwaving, as it can alter the texture and taste.
FAQs
Can I use artificial maple syrup?
While you technically can, authentic Maple Fudge truly shines with real maple syrup. The depth of flavor and velvety richness just aren’t the same with artificial substitutes—splurging on pure syrup is well worth it.
My fudge didn’t set properly. What happened?
Often, this happens if the mixture didn’t reach the correct temperature (236°F). A candy thermometer is your best friend for this recipe! If slightly soft, try refrigerating it to help it set up, but for best texture, aim for that precise temperature next time.
Do I have to add nuts?
Not at all! Maple Fudge is absolutely delicious with or without nuts. If you have allergies or simply prefer it smooth, just skip the nuts—instead, try adding other mix-ins like dried fruit or even a pinch of sea salt on top.
Can I double this recipe?
Yes, you can double the recipe for bigger gatherings or gift-giving. Use a 9×13-inch pan, and make sure your saucepan is large enough to handle the increased volume without overflow.
How do I clean the saucepan after making fudge?
Fudge can leave a stubborn sugary coating, but soaking the pan in hot water for a bit will dissolve the residue. A soft scrub or sponge afterward should have it sparkling clean without much effort.
Final Thoughts
If you’ve never made Maple Fudge at home before, I can promise the results are worth every moment. Each bite is a melt-in-your-mouth burst of creamy, rich maple that’s impossibly hard to resist. Give this recipe a try, share it with someone you love, and watch how fast it disappears from the plate—homemade Maple Fudge is always a crowd-pleaser!
Print
Maple Fudge Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour (includes cooling)
- Yield: 36 pieces
- Category: Dessert, Candy
- Method: Stovetop
- Cuisine: American, Canadian
- Diet: Vegetarian
Description
Indulge in the sweet, rich flavors of homemade Maple Fudge with this easy-to-follow recipe. Made with pure maple syrup and nuts for added crunch, this decadent treat is perfect for any occasion.
Ingredients
Main Ingredients:
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- ¼ tsp salt
- 1 tsp vanilla extract
Optional:
- ½ cup chopped walnuts or pecans
Instructions
- Prepare Pan: Line an 8×8-inch pan with parchment paper or lightly grease it.
- Cook Ingredients: In a saucepan, combine sugar, cream, maple syrup, butter, and salt. Cook until it reaches 236°F.
- Thicken Mixture: Remove from heat, let sit, then beat until thickened. Fold in nuts if desired.
- Pour and Cool: Pour mixture into the pan, smooth the top, and let it cool before cutting into squares.
Notes
- Use high-quality Grade A dark maple syrup for the best flavor.
- Store in an airtight container at room temperature for up to 1 week, or refrigerate for longer shelf life.
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