Description

This creamy, rich Maple Fudge recipe combines pure maple syrup and heavy cream to create an irresistibly smooth and flavorful treat. Perfectly sweetened with a hint of vanilla and a touch of salt, this fudge captures the warm essence of maple with a melt-in-your-mouth texture. Ideal for gifting or enjoying as a homemade confection, it can also be made dairy-free by substituting coconut cream and vegan butter.

Ingredients

Scale

Fudge Base

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 maple syrup, heavy cream, and salt over medium heat. Stir occasionally to blend the ingredients evenly.
Cook To Soft Ball Stage: Bring the mixture to a boil, then reduce to medium-low heat. Cook using a candy thermometer until it reaches 238°F (114°C), the soft-ball stage where the syrup forms a soft, pliable ball when dropped into cold water.
Cool With Butter and Vanilla: Remove the saucepan from heat, add the butter and vanilla extract but do not stir. Let the mixture cool undisturbed to approximately 110°F (43°C), allowing it to set slightly.
Beat the Mixture: Using a wooden spoon or hand mixer, beat the cooled mixture vigorously until it thickens and becomes lighter in color, approximately 5-10 minutes. This step develops the creamy fudge texture.
Pour and Add Nuts: Pour the fudge into a greased or parchment-lined 8×8-inch pan, spreading it evenly. Optionally, sprinkle chopped pecans or walnuts on top and gently press them into the fudge.
Set the Fudge: Allow the fudge to set at room temperature for 1-2 hours until firm enough to cut into squares. Once set, slice into desired portions and serve.

Notes

Use a candy thermometer for accurate temperature to ensure proper fudge texture.
Substitute coconut cream and vegan butter to make the fudge dairy-free.
Adding nuts is optional but provides a pleasant crunch and texture contrast.
Store fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
Beating the mixture thoroughly is key to achieve creamy, non-grainy fudge.