Description

This rich and creamy Maple Fudge recipe is a delightful treat combining pure maple syrup and heavy cream to create a smooth, buttery confection. Perfect for sharing, it offers a naturally sweet flavor with hints of vanilla and a luscious texture that melts in your mouth. Dairy-free options make it accessible for various diets, and optional nuts add a satisfying crunch.

Ingredients

Scale

Fudge Ingredients

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 for topping

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Instructions

Combine Ingredients: In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and salt over medium heat. Stir the mixture occasionally to ensure even heating and to prevent burning on the bottom of the pan.
Cook to Soft-Ball Stage: Bring the mixture to a boil, then reduce the heat to medium-low. Using a candy thermometer, cook the mixture until it reaches 238°F (114°C), which is the soft-ball stage. This temperature is crucial for achieving the perfect fudge consistency.
Add Butter and Vanilla: Remove the saucepan from the heat. Add the unsalted butter and vanilla extract to the hot mixture, but do not stir immediately. Let it cool undisturbed to about 110°F (43°C) to allow proper crystallization during beating.
Beat Mixture: Once cooled, beat the mixture vigorously using a wooden spoon or a hand mixer. Continue beating until the fudge thickens and lightens in color, which should take about 5 to 10 minutes. This process develops the creamy texture of the fudge.
Pour and Set: Pour the beaten fudge into an 8×8-inch pan that is either greased or lined with parchment paper. Spread it evenly with a spatula. If desired, sprinkle chopped pecans or walnuts over the top and gently press them into the surface for added texture.
Allow to Set: Let the fudge cool and set at room temperature for 1 to 2 hours. Once firm, cut into squares and enjoy your homemade maple fudge.

Notes

Use a candy thermometer for precise temperature measurement to ensure the fudge sets correctly.
For a dairy-free version, substitute heavy cream with coconut cream and unsalted butter with vegan butter.
Do not stir the mixture immediately after adding butter and vanilla; letting it cool undisturbed is key for texture.
Store fudge in an airtight container at room temperature for up to two weeks.
Optional nuts add a nice crunch but can be omitted for a smoother fudge.