Description
This rich and creamy Maple Fudge recipe is a delightful sweet treat made with pure maple syrup, heavy cream, and a touch of butter. Perfect for maple lovers, it offers a smooth, melt-in-your-mouth texture with an optional nutty topping for added crunch. Ideal for sharing or gifting, this fudge requires just 30 minutes of active prep and sets at room temperature to yield perfectly cut squares.
Ingredients
Scale
Main Ingredients
- 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
Instructions
- Combine Ingredients: In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and salt over medium heat, stirring occasionally to blend the ingredients smoothly.
- Cook to Soft-Ball Stage: Bring the mixture to a rolling boil, then reduce the heat to medium-low. Using a candy thermometer, continue cooking until the mixture reaches 238°F (114°C), known as the soft-ball stage, critical for fudge consistency.
- Add Butter and Vanilla: Remove the saucepan from heat. Add the butter and vanilla extract to the hot mixture but do not stir. Let it cool undisturbed until it drops to about 110°F (43°C).
- Beat the Mixture: Using a wooden spoon or hand mixer, beat the cooled mixture vigorously for 5 to 10 minutes until it thickens and becomes lighter in color, indicating the formation of fudge’s creamy texture.
- Pour and Add Nuts: Pour the thickened fudge into a greased or parchment-lined 8×8-inch pan, spreading it evenly. Optionally, sprinkle chopped pecans or walnuts over the top and gently press them in for added texture.
- Set the Fudge: Allow the fudge to set at room temperature for 1 to 2 hours until firm enough to cut into squares for serving.
Notes
- Use a heavy-bottomed saucepan to prevent burning during cooking.
- Use a reliable candy thermometer to accurately reach the soft-ball stage for perfect texture.
- For a dairy-free version, substitute heavy cream with coconut cream and butter with vegan butter.
- Stirring after removing from heat may affect the fudge texture—avoid stirring until after it cools to 110°F.
- Ensure the fudge is completely cooled and set before slicing to avoid crumbling.
- Store fudge in an airtight container at room temperature or refrigerated for longer freshness.
