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How to Make The BEST Maple Fudge
One of my favorite things to make is fudge! I successfully tried multiple recipes in search of how to make maple fudge and found perfection with this easy maple fudge recipe.
My Preferences
I enjoy using recipes that require minimal ingredients and are easy to make. I also choose to bake using 100% Pure Maple Syrup for all my maple desserts mainly because we produce maple syrup and this is a natural sweetener providing a wonderful tasting soft candy.
100% Pure Maple Syrup is a unique and natural product produced exclusively by the concentration of sap from the maple tree. It is a natural sweetener that contains no added sugar, colouring agents, artificial flavourings, preservatives or other additives.
What is the best way to store maple syrup?
According to Massachusetts Maple Producers Association; unopened, maple syrup will keep indefinitely. Maple syrup is an all natural product with no preservatives. Therefore, once a container of maple syrup is opened; it must be kept refrigerated.
The BEST MapleFudge
The following recipe requires only 3 ingredients andhasawonderfulmapleflavour
Ingredients
- 1 cup 35% cream
- 2 cups pure maple syrup
- 3 tbsp butter
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If you prefer creamier fudge, increase the 35% cream up to 2 cups maximum.
I had fun trying many maple fudge recipes and created a few batches altering quantities of the syrup versus cream which resulted in taste testing challenges. My family chose the above ingredient quantities as our family’s best maple fudge recipe.
This is a recipe that works every time I make it except for the one time that I was multi-tasking and the batch burnt and it was ruined. There was nothing I could do!
Supplies Needed
- Large Pot
- Candy Thermometer
- Hand Mixer
- Loaf Pan
- Plastic Spatula
- Measuring Spoons
- Measuring Cup
- Large Mixing Bowl
- Parchment Paper
Instructions
Grease the loaf pan with butter then line the pan with parchment paper, leaving a bit of an overhang on the sides. By doing this will make it easier to remove the fudge from the pan once set and ready for eating.
In a large pot, bring the maple syrup to a boil over medium heat; simmer for 5 minutes. Set the timer!
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Do not multi-task while making this recipe it’s very important to pay close attention to the boiling process when boiling syrup because it can lead to a spill out.
After the 5 minutes, pour in the cream; without stirring bring the mixture back to the boil and then let it simmer until it reaches 236 degrees Fahrenheit on a candy thermometer, which should take approximately 30 minutes.
Remember to stay close, as the mixture can rise high in the pot during this boiling step and can also burn
As soon as the mixture reaches that temperature, remove the pan from the heat source. Next add the butter to the mixture but do not stir it in. Let the mixture cool for 8 minutes. Set the timer.
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After the 8 minutes, I carefully pour this mixture into a large bowl to protect my pot because I don’t want to scratch it when we start mixing. This is not a necessary step to take and one must be extremely careful doing this to prevent getting scolded when transferring the soft candy from the pot to the bowl.
Beat with an electric mixer on medium speed for 5 minutes. Set the timer. The fudge has turned out perfect each time I make this recipe.
Promptly transfer the fudge to the prepared loaf pan; spread all the way to the edge and transfer to the fridge until completely set, this will take a few hours.
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This makes a perfect make-ahead dessert that is best made the day before!
Lift the fudge from the loaf pan and cut into small squares with a sharp knife. This is rich fudge and should be enjoyed by eating small quantities at a time.
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When first removing fudge from the fridge, let it sit on the counter for a few minutes as this will make it easier to pull the parchment paper and fudge out of the loaf pan. By doing this, the butter on the bottom of the pan will soften and the dessert will lift out easily.
Keep in the fridge in an airtight container and is best enjoyed if eaten within a few days of being made.
On occasion, I have placed the fudge into the freezer and it keeps well for a few weeks. To thaw, place the maple fudge in the fridge until ready to serve.
How to Use Maple Syrup!
The delicate flavour of maple allows for an array of cooking options. If you intrigued and seeking additional inspiration on how to introduce more maple into your everyday cooking, then please see our 5 Uses of Maple Syrup post here
Homemade Maple Fudge Recipe
Maple Fudge
This is rich fudge and should be enjoyed by eating small quantities at a time. Keep in the refrigerator in an airtight container for up to a week. On occasion, I have placed the fudge into the freezer and it keeps well for a few weeks. When ready to eat, place into the fridge to thaw prior to eating.
Prep Time5 minutes mins
Cook Time1 hour hr
Resting TIme in Fridge3 hours hrs
Total Time4 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Keyword: maple fudge
Servings: 16 people
Calories: 235kcal
Author: Anne – Ambry Acres
Cost: 15
Equipment
Hand Mixer
Candy Thermometer
Ingredients
Ingredients
- 2 cups 100% Pure Maple Syrup
- 1 cup 35% Cream
- 3 tbsp Butter unsalted
Instructions
Instructions
Line a loaf pan with parchment paper, leaving a bit of an overhang on both the long sides. This will make it easy to remove the fudge from the pan once the fudge is set and ready for eating.
In a large pot, bring the maple syrup to a boil over medium heat; simmer for 5 minutes. ( It is important to not multi-task now, it’s very important to pay close attention to the boiling process because it can rise to the top of your pot, if not careful)
After 5 minutes, pour in the 35% cream; without stirring bring the mixture back to a boil and then let it simmer until it reaches 236 degrees Fahrenheit on a candy thermometer, which should take approximately 30 minutes. (Remember to stay close, as the mixture can rise high in the pot during this boiling step and/or the syrup can overheat and burn in your pot)
As soon as the mixture reaches that temperature, remove the pan from the heat source. Next add the butter to the mixture but do not stir it in
Let the mixture cool for 8 minutes. (Once my timer rings after 8 minutes of cooling, I carefully pour this mixture into a large bowl to protect my pot because I don’t want to scratch it while using the hand mixer. It is not a necessary step to take and one must be extremely careful doing this to prevent getting scolded)
Beat with an electric mixer on medium speed for 5 minutes, the sugar mixture gets thicker, lighter, loses its sheen and starts to show signs of crystallization.
Immediately transfer the fudge to the prepared pan; spread all the way to the edge and transfer to the fridge until completely set, minimum 3 hours.
Lift the fudge from the pan and cut into small squares with a sharp knife. This is rich fudge and should be enjoyed by eating small quantities at a time.
Keep in the fridge in an airtight container for up to a week.On occasion, I have placed the fudge into the freezer and it keeps well for a few weeks. When ready to eat, place into the fridge to thaw prior to eating.
Notes
If you prefer creamier fudge, increase the 35% cream up to 2 cups.
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