Maple Fudge

Maple fudge is simple to make and incredibly satisfying. The rich maple flavor comes through beautifully, paired with cream and butter to create a treat that practically melts in your mouth. It’s the kind of recipe you turn to when you want something sweet and homemade without all the fuss.

Ingredients for Maple Fudge

• Maple syrup: Pure maple syrup gives this fudge its deep, authentic flavor. For the best results, use real maple syrup; other syrups just won’t match the taste.
• Heavy whipping cream: The heavy cream makes the fudge smooth and creamy. Coconut cream is a good option if you want a dairy-free version.
• Butter: Butter adds a rich consistency and flavor. Use salted or unsalted, depending on whether you like a hint of salt in your fudge.

Directions

Step 1: Get your pan ready

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Line an 8×4-inch loaf pan with parchment paper, leaving a bit of extra overhang so you can easily lift out the fudge once it’s set. This makes things easy later on.

Step 2: Heat the maple syrup

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Pour the maple syrup into a Dutch oven and bring it to a boil over medium heat. Let it simmer for about five minutes, keeping an eye on it as it bubbles away.

Step 3: Add the cream

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Carefully pour in the heavy cream without stirring. Allow the mixture to return to a simmer, and keep it cooking until it reaches 235°F. This should take around 12 to 13 minutes. Getting the temperature right is what makes fudge set up perfectly.

Editor’s Tip: A candy thermometer makes this step foolproof, giving you the ideal smooth texture.

Step 4: Add the butter

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Take the pan off the heat, add the butter, and let it sit undisturbed for about five minutes. This gives the butter a chance to melt in gently.

Step 5: Beat the mixture

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Using a hand mixer, beat the mixture on medium speed until it thickens and lightens in color. This should take roughly five minutes. This step is essential for that signature, melt-in-your-mouth fudge consistency.

Step 6: Pour and chill

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Pour the thickened mixture into your prepared loaf pan, smoothing it out evenly. Cover and refrigerate it for about two hours or until it’s completely firm.

Step 7: Cut into squares

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When the fudge is fully set, use the parchment paper to lift it out of the pan and place it on a cutting board. Cut it into 1-inch squares—perfect for easy bites.

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Maple Fudge Variations

• Make maple walnut fudge: Mix in 1/2 cup of chopped walnuts before pouring the fudge into the pan for added crunch and a nutty kick.
• Sprinkle with sea salt: Just before chilling, sprinkle flaky sea salt on top for that sweet-and-salty combo that everyone loves.
• Go for a vanilla infusion: Add a teaspoon of vanilla extract when you’re beating the mixture to bring a warm note that really complements the maple.

How to Store Maple Fudge

Keep any leftover fudge in an airtight container at room temperature for up to a week. If you want it to last longer, refrigerate it. Just be sure to cover it well so it doesn’t dry out.

Can you freeze maple fudge?

Absolutely! Wrap the fudge tightly in parchment and place it in a freezer-safe container. It will keep for up to three months. To enjoy, let it thaw at room temperature until it softens.

Maple Fudge Tips

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How do I keep my fudge from being grainy?

To prevent graininess, make sure the sugar is fully dissolved before the mixture boils, and don’t stir during the resting periods—especially after adding the cream and while cooling. It might take some patience to get the consistency right, but it’s worth it.

What’s the best way to cut fudge neatly?

For clean slices, use a sharp knife that’s been warmed in hot water, then dried. Cut with a steady hand and wipe the blade clean between cuts for the best results.

Can I use a different kind of syrup?

Stick with pure maple syrup for this recipe. The flavor and consistency of imitation syrups can lead to fudge that doesn’t set quite right or doesn’t have that rich, authentic taste.