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Easy, Creamy Maple Fudge Recipe

A stack of creamy, light brown maple fudge cubes resting on a white square plate, illuminated by natural window light.
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Make this silky smooth, melt-in-your-mouth maple fudge using real maple syrup. This simple recipe delivers decadent sweet treats perfect for holiday candy making or homemade gifts.

Ingredients

Scale
  • 2 cups granulated sugar
  • 2/3 cup whole milk or heavy cream
  • 1/2 cup real maple syrup
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • Optional: 1 cup chopped walnuts for Maple Walnut Fudge

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Combine the sugar, milk (or cream), and maple syrup in a heavy-bottomed saucepan.
  3. Stir the mixture constantly over medium heat until the sugar dissolves completely.
  4. Attach a candy thermometer to the side of the pan, making sure the tip is submerged but not touching the bottom.
  5. Stop stirring once the mixture boils. Cook until the temperature reaches 234 degrees Fahrenheit (Soft-Ball Stage). This usually takes about 10 to 15 minutes.
  6. Remove the saucepan from the heat immediately. Stir in the butter and salt until the butter melts completely.
  7. Let the mixture cool undisturbed on the stovetop until the temperature drops to 110 degrees Fahrenheit. Do not rush this cooling step.
  8. Once cooled, stir in the vanilla extract. If using walnuts, stir them in now.
  9. Beat the fudge mixture vigorously by hand or with an electric mixer on medium speed for about 3 to 5 minutes until the fudge thickens slightly and loses its glossy shine. It should become dull.
  10. Quickly pour the fudge into the prepared pan and spread it evenly.
  11. Let the fudge cool completely and set at room temperature for at least 4 hours, or chill briefly to speed up setting.
  12. Once firm, lift the fudge out using the parchment overhang and cut it into small squares.

Notes

  • Use only pure, high-quality real maple syrup for the best flavor. Avoid pancake syrup.
  • For the creamiest texture, do not scrape the sides of the pan while stirring the boiling mixture.
  • If you want a quicker set, you can chill the fudge in the refrigerator, but room temperature setting yields a better texture.
  • If you are making Maple Walnut Fudge, toast the walnuts lightly before adding them for deeper flavor.

Nutrition

Find it online: https://pureplatepath.com/easy-creamy-maple-fudge-recipe/