Maple Fudge
Smooth, grainy-edged fudge made by boiling maple syrup and cream to soft-ball stage and beating until it sets.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 16
- Difficulty
- Easy
- Calories
- 150 kcal
Equipment
- •Candy thermometer
- •Heavy saucepan
Nutrition
Per serving, approximate
- Calories
- 150 kcal
- fat
- 5 g
- carbs
- 26 g
- protein
- 1 g
- calories
- 150
Instructions
- 1
Line an 20cm square pan with parchment paper.
- 2
Combine the maple syrup and cream in a heavy saucepan and bring to a boil over medium heat.
- 3
Cook, stirring occasionally, until a candy thermometer reads 114C (238F), the soft-ball stage.
- 4
Remove from heat, add the butter without stirring, and let cool undisturbed to about 43C (110F).
- 5
Add the vanilla and beat vigorously with a wooden spoon until the mixture thickens and loses its gloss.
- 6
Fold in walnuts if using, then spread quickly into the pan before it sets.
- 7
Cool completely before cutting into squares.
Chef's tips
Do not stir the fudge while it cools from boiling temperature, as stirring too early can cause it to crystallize into a grainy mess instead of setting smoothly.
Ingredient substitutions
- heavy cream → evaporated milk
Storage
Keeps 2 weeks in an airtight container at room temperature.
Reheating
No reheating needed; serve at room temperature.
Common mistakes to avoid
- •Stirring while the syrup is still hot
- •Undercooking so the fudge never firms up
Serving suggestions
Cooked Maple Fudge?
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