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This Maple Fudge recipe is a classic treat that’s easy to make and even easier to eat. The rich, buttery flavor of maple syrup is perfectly balanced with a touch of salt. It’s a great homemade gift or a delicious indulgence for yourself.
Ingredients:
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- 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: chopped pecans or walnuts
Instructions:
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- Combine Ingredients: In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and salt over medium heat. Stir occasionally.
- Cook to Soft-Ball Stage: Bring the mixture to a boil, then reduce heat to medium-low. Cook, without stirring, until it reaches 238°F (114°C) on a candy thermometer.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract.
- Cool and Beat: Let the mixture cool to 110°F (43°C). Beat with a wooden spoon or electric mixer until it thickens, lightens in color, and loses its gloss.
- Pour and Set: Pour the fudge into a greased or parchment-lined 8×8-inch pan. Sprinkle with nuts, if desired.
- Cool and Cut: Let set at room temperature for 1-2 hours. Cut into squares and enjoy!
Tips:
- For a richer flavor: Use Grade A dark maple syrup.
- To prevent sugar crystals from forming: Make sure the pan is clean and dry before using.
- For a nut-free option: Omit the nuts or add other toppings like sea salt or chopped dried fruit.
- To store: Keep the fudge in an airtight container at room temperature.
This homemade fudge is a delicious and easy-to-make treat that’s perfect for any occasion. Enjoy it with a cup of coffee or tea, or give it as a gift to friends and family.
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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: chopped pecans or walnuts
Instructions
Combine Ingredients: In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and salt over medium heat. Stir occasionally.
Cook to Soft-Ball Stage: Bring the mixture to a boil, then reduce heat to medium-low. Cook, without stirring, until it reaches 238°F (114°C) on a candy thermometer.
Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract.
Cool and Beat: Let the mixture cool to 110°F (43°C). Beat with a wooden spoon or electric mixer until it thickens, lightens in color, and loses its gloss.
Pour and Set: Pour the fudge into a greased or parchment-lined 8×8-inch pan. Sprinkle with nuts, if desired.
Cool and Cut: Let set at room temperature for 1-2 hours. Cut into squares and enjoy!
Prep Time: 10 minutes | Cook Time: 20-30 minutes | Total Time: 30-40 minutes
Yields: About 16 squares