Maple Fudge

This Maple Fudge is rich, smooth, and packed with warm maple flavor. Made with just 3 simple ingredients, it’s a creamy, melt-in-your-mouth homemade fudge that comes together easily and always turns out beautifully.

Recipe Developer-Estefania

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Prep Time 15

Cook Time 25

Total Time 40

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

Let the Syrup Simmer First: I always give the maple syrup a full 5-minute simmer before adding the cream; it deepens the flavor beautifully.

Don’t Stir After Adding Cream: I know it’s tempting, but I leave it alone completely once the cream goes in; it helps the texture stay smooth.

Wait Before Mixing: I let the mixture cool for exactly 7 to 8 minutes before beating; it makes the fudge thicken just right.

Beat Until It Loses Shine: I stop mixing the moment the gloss disappears and it looks creamy and matte; that’s when it sets perfectly.

Chill to Set Faster: If I’m in a hurry, I pop it in the fridge. It firms up nicely and still tastes amazing.

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