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by Chopnotch
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Prep Time: 15 minutes mins•Cook Time: 25 minutes mins
5 from 168 votes
Did you know you only need 3 ingredients to make the most mouthwatering maple fudge? That’s right! This maple candy recipe calls for 3 ingredients I bet you already have on hand.
Jump to:
- Main Ingredients
- Instructions Overview
- Common Questions
- Chopnotch Tips
- Related Recipes
- Recipe
- Comments
If you have maple syrup, butter, and cream, you can make this recipe right now! There are no difficult-to-find ingredients and the recipe itself doesn’t take long to prepare either.
I love the flavor of maple syrup and it’s a versatile ingredient, great over pancakes or even in bacon maple cupcakes. As for the butter and cream, those feature in a lot of recipes too and my refrigerator is never without them.
As you might expect from the ingredients, this fudge variety is especially popular in Vermont. But wherever you happen to be, go ahead and make this. It really is delicious and keeps for a long time.
You can enjoy maple fudge as it is or crumble it over ice cream or even over whipped cream topped with hot chocolate to add a gourmet touch. White chocolate fudge and this easy 2 ingredient fudge also make great toppings over ice cream!
Main Ingredients
With only 3 ingredients in total, every single ingredient is a key ingredient. For that reason, use the best quality ingredients since each one will affect the outcome of this easy homemade fudge recipe. This is what you will need to make the best maple fudge:
- Maple syrup: For exquisite flavor. Regular maple syrup tastes sweet and that’s about it, but real maple syrup has an incredible and unique flavor. It’s sweet enough so you don’t have to add any sugar to the fudge. For a more intense maple flavor, you could always add a few drops of maple extract, but I don’t find it necessary.
- Heavy cream: For texture. Although some recipes call for condensed milk, pairing heavy cream with maple syrup gives the same result. Use regular heavy cream or heavy whipping cream for this maple fudge.
- Butter: To help it set. Use real butter here, not margarine, for the very best flavor. If you only have salted butter, that is fine to use.
Instructions Overview
Bring the maple syrup to a boil and then simmer it for 5 minutes. Pour in the cream and bring it to a boil again. Simmer until the temperature reaches 236°F on a candy thermometer. This should take about 20 minutes.
Take the pan off the heat and add the butter. Let the mixture cool down before beating it with an electric mixer until thick.
Next, pour the liquid fudge into a greased, parchment paper-lined loaf pan. Be quick because you don't want it to set before you’ve smoothed the top!
Refrigerate the maple fudge for several hours then use a sharp knife to cut it into squares. Make sure it’s completely set before cutting it for the best result.
Common Questions
What happens if you put fudge in the freezer?
Fudge freezes well and I often freeze squares of it to snack on later. It also keeps for a long time in the refrigerator so you don’t have to freeze it. The texture and taste might change very, very slightly. Once you’ve thawed it out, don’t re-freeze it. Thawed maple fudge should be eaten within 7 days.
Do I have to refrigerate maple syrup?
Although artificial maple syrup doesn’t always need to be refrigerated, real maple syrup does, the reason being mold can develop quickly otherwise. Also, refrigerating reduces evaporation which means less chance of crystallization.
What is Vermont fudge?
Vermont fudge is very similar to this maple fudge recipe, with butter, cream, and nothing but the best maple syrup. However, Vermont fudge includes walnuts because they go so well with the maple flavor. You can always crush some walnuts and add them to this recipe if you want to recreate this Vermont classic.
Chopnotch Tips
- For the most authentic flavor, use real maple syrup. It’s so much better than the artificial stuff and elevates this already delicious fudge to heady new heights!
- You will need a candy thermometer to get the temperatures spot-on. If you don’t have one you can buy a candy thermometer online or make something you don’t need a candy thermometer for, such as chocolate fudge.
- Throw in any other ingredients you want, such as a splash of vanilla extract perhaps.
Maple fudge makes a beautiful bite-sized treat for any occasion. This simple recipe is definitely something you’ll want to make again and again.
- White Chocolate Fudge
- 2 Ingredient Fudge
- Old Fashioned Peanut Butter Fudge
Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Maple Fudge
This creamy homemade fudge is rich, sweet and a joy to make with only 3 ingredients.
SCALE THIS RECIPE
Prep Time: 15 minutes mins
Cook Time: 25 minutes mins
Chilling Time: 3 hours hrs
Total Time: 3 hours hrs 40 minutes mins
Servings: 32 pieces
Ingredients
- 2 ¼ cups maple syrup
- 1 cup heavy cream
- 3 tablespoons unsalted butter
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Instructions
Grease the bottom and sides of a loaf pan with non-stick cooking spray and then line the pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later.
Bring the maple syrup to a boil in a medium saucepan over medium heat. As soon as it starts to boil, turn the heat down to low and bring the mixture to a simmer. Then let it simmer for 5 minutes.
Once it has simmered for 5 minutes, add the heavy cream, without stirring, and turn the heat back up to medium. Wait for the mixture to begin boiling again. Once it starts to boil, turn the heat back down to low and bring it to a simmer. Then let it simmer for about 20 minutes (or longer) until the temperature reaches 236°F on a candy thermometer. If the temperature hasn't reached 236°F after 20 minutes, turn the heat up enough to bring it to a gentle boil.
As soon as the temperature has reached 236°F, immediately remove the saucepan from the heat and add in the butter, without stirring. Let the mixture cool for 8 minutes. Then beat the mixture with an electric mixer for about 5 minutes until it becomes thick, is no longer shiny, and starts to show signs of crystallization.
Quickly transfer the mixture into the prepared loaf pan and evenly spread it across the bottom of the entire pan. Place the pan in the refrigerator for at least 3 hours until completely set.
Remove the pan from the refrigerator, lift the fudge out of the pan using the parchment paper, and cut it into 36 square pieces using a sharp knife. Serve and enjoy!
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Notes
- For the most authentic flavor, use real maple syrup. It’s so much better than the artificial stuff and elevates this already delicious fudge to heady new heights!
- You will need a candy thermometer to get the temperatures spot-on. If you don’t have one you can buy a candy thermometer online or make something you don’t need a candy thermometer for, such as chocolate fudge.
- Throw in any other ingredients you want, such as a splash of vanilla extract perhaps.
Nutrition Facts
Calories: 96kcal (5%), Carbohydrates: 15g (5%), Protein: 1g (2%), Fat: 4g (6%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 13mg (4%), Sodium: 5mg, Potassium: 57mg (2%), Sugar: 14g (16%), Vitamin A: 142IU (3%), Vitamin C: 1mg (1%), Calcium: 30mg (3%), Iron: 1mg (6%)
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course:
Dessert
•
cuisine:
American
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Chopnotch
