Description

This rich and creamy Maple Fudge recipe combines pure maple syrup and cream for a decadent treat. Perfectly cooked to the soft-ball stage, this fudge achieves a smooth, buttery texture with a hint of vanilla and a subtle salt balance. Whether enjoyed plain or topped with chopped pecans or walnuts, it makes a delightful homemade confection that’s easy to prepare and perfect for sharing.

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

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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 mix the ingredients evenly and prevent burning.
Cook to Soft-Ball Stage: Bring the mixture to a boil, then reduce heat to medium-low. Attach a candy thermometer and continue cooking until the temperature reaches 238°F (114°C), which is the soft-ball stage, indicating the right consistency for fudge.
Cool and Add Flavorings: Remove the saucepan from heat. Add butter and vanilla extract without stirring, and let the mixture cool undisturbed to around 110°F (43°C). This cooling step is crucial to achieve the proper texture during beating.
Beat the Mixture: Once cooled, beat the fudge mixture vigorously with a wooden spoon or hand mixer for 5-10 minutes. The mixture will thicken and lighten in color, indicating it is ready to set.
Pour and Add Toppings: Pour the beaten 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 surface for added texture and flavor.
Set the Fudge: Allow the fudge to set at room temperature for 1-2 hours until firm. Once set, cut into squares and enjoy your homemade maple fudge.

Notes

Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
A candy thermometer is essential for reaching the precise soft-ball stage and achieving perfect fudge texture.
For a dairy-free version, substitute heavy cream with coconut cream and unsalted butter with a vegan butter alternative.
Do not stir immediately after adding butter and vanilla; allow the mixture to cool to ensure proper grain formation.
Store fudge in an airtight container at room temperature for up to one week for best freshness.