Maple Fudge, or sucre à la crème, is a creamy Québec classic that melts in your mouth, and it's made with just three simple ingredients.
Easy 3-Ingredient Maple Fudge (Rich, Creamy & Foolproof)
One winter, a Canadian friend brought me maple fudge, or Sucre à la Crème, from Québec, and one bite was all it took; I was hooked. It was creamy, soft, and melted in my mouth with that rich maple flavor. In Spain, we love our sweets, but this was something new. After a few failed attempts, I finally perfected this maple fudge recipe, and now it's a winter favorite.
This Canadian maple fudge recipe uses just three ingredients, maple syrup, cream, and butter, and stays true to its honest, traditional roots. The secret is in the timing: no stirring while it boils, cooling just enough, then beating until the shine fades. Every batch sets just right, and whether I'm gifting it or keeping some for myself, it always brings a touch of Québec magic to my kitchen.
Why You'll Love My Recipe
- Only 3 Ingredients: Maple syrup, butter, and cream, no tricks, no fillers, just the essentials.
- Perfect for Gifting: I love cutting this into neat little squares and wrapping them for friends during the holidays.
Ingredients
Here's the breakdown of what's in this maple fudge recipe:
- Pure Maple Syrup: I always use 100% pure maple syrup for this; nothing else gives you that deep, caramel-like flavor that makes this fudge so delicious.
- Heavy Cream (35%): The cream makes everything smooth and soft. I go for the richest cream I can find, so the texture turns out perfectly creamy.
- Butter: I add the unsalted butter right after cooking to give it a silky, smooth finish; it really brings everything together. But if that's what you have on hand, salted butter works too.
How to Make Maple Fudge
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Boil the Maple Syrup: In a medium saucepan, bring the maple syrup to a boil over medium heat, then simmer for 5 minutes.
2. Add Cream + Cook to Temperature: After 5 minutes, add the heavy cream and bring it back to a boil without stirring. Let it simmer until it reaches 236°F (113°C), about 20 minutes.
3. Cool with Butter (No Stirring): Once it reaches the right temperature, take the saucepan off the heat. Add the butter, but don't stir. Let it cool for 7-8 minutes without mixing.
4. Beat Until Thick and Matte: Mix with an electric mixer on medium speed for about 4 minutes, until the sugar thickens, lightens, and loses its shine.
5. Pour and Set: Quickly pour the fudge into the parchment-lined pan and spread it evenly. Let the fudge cool at room temperature until it sets, or refrigerate it to speed up.
6. Slice and Serve: Once the fudge is firm, lift it out of the pan using the parchment paper. Cut it into squares and enjoy!
My Tips for Recipe Success
Have Everything Ready: Before starting, I set out my pan, parchment, butter, and mixer so I'm not scrambling during the process. Once the syrup hits temperature, everything moves fast!
Try Cutting with a Warm Knife: When it's time to slice, I dip my knife in hot water and dry it off between cuts. It makes super clean edges and neat little squares.
Store in Layers with Parchment: I like to keep leftover fudge in an airtight container at room temperature. I layer pieces with parchment paper so they don't stick together; it keeps them neat and ready to grab whenever I want a little sweet bite.
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Recipe
Maple Fudge
Ingredients
- 560 ml Pure Maple Syrup
- 250 ml Heavy Cream - 35%
- 45 g Butter
Instructions
- Line a square baking pan with parchment paper and set aside.
- In a medium saucepan, add the maple syrup and bring it to a boil over medium heat. Simmer for 5 minutes. Add the heavy cream and bring the mixture back to a boil without stirring. Let it simmer until it reaches 236°F/113°C (soft ball stage), about 20 minutes.
- Remove from heat and add the butter without stirring. Let the mixture cool for 7-8 minutes.
- Beat with an electric mixer on medium speed for about 4 minutes, until thickened, lighter in color, and no longer shiny.
- Quickly pour into the prepared pan and spread evenly. Let it cool at room temperature until set, or refrigerate to speed it up.
- Once firm, lift out with the parchment and cut into squares.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
So soft and creamy Maple Fudge, it looks easy to make too I am tempted to give it a go.