Description

This Maple Fudge recipe creates a rich, creamy confection that highlights the natural sweetness and flavor of pure maple syrup. Made with heavy cream and butter, or dairy-free alternatives, it’s a smooth, melt-in-your-mouth treat perfect for snack time or gifting. The fudge is cooked to the soft-ball stage and beaten until fluffy, then set with an optional topping of chopped nuts.

Ingredients

Scale

Fudge Base

2 cups pure maple syrup
1 cup heavy cream (or coconut cream for dairy-free)
2 tablespoons unsalted butter (or vegan butter for dairy-free)
1/4 teaspoon salt
1 teaspoon vanilla extract

Optional Topping

Chopped pecans or walnuts

Cook Mode Prevent your screen from going dark

Instructions

Combine Ingredients: In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and salt over medium heat. Stir occasionally to prevent burning.
Cook to Soft-Ball Stage: Bring the mixture to a boil. Reduce heat to medium-low and use a candy thermometer to monitor the temperature. Cook until it reaches 238°F (114°C), which is the soft-ball stage, indicating the right consistency for fudge.
Cool and Add Flavors: Remove the saucepan from heat, then add the unsalted butter and vanilla extract. Do not stir immediately. Let the mixture cool undisturbed to about 110°F (43°C).
Beat Until Thickened: Once cooled, beat the mixture vigorously with a wooden spoon or hand mixer for about 5-10 minutes, until the fudge thickens and lightens in color, developing a creamy texture.
Set in Pan: Pour the fudge into a greased or parchment-lined 8×8-inch pan, spreading evenly. Optionally, sprinkle with chopped pecans or walnuts and gently press them into the surface.
Allow to Set: Let the fudge set at room temperature for 1-2 hours until firm enough to cut into squares.

Notes

Use a heavy-bottom saucepan to prevent scorching the syrup mixture.
A candy thermometer is essential to accurately reach the soft-ball stage for proper fudge consistency.
For a dairy-free version, substitute heavy cream with coconut cream and butter with vegan butter.
If nuts are added, press them gently to avoid embedding them too deeply.
Store fudge in an airtight container at room temperature or in the refrigerator for longer shelf life.