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–+ servings
A generous pile of golden maple fudge squares sprinkled with flaky salt beside a glass of syrup.
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Maple Fudge

Old fashioned Maple Fudge made with pure maple syrup, heavy cream, butter, salt, and vanilla. Rich, creamy, and deeply maple flavored. A candy thermometer is all you need for perfect results every time.
Prep Time10 minutes
Cook Time10 minutes
Chilling Time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: homemade maple fudge, maple fudge, pure maple fudge
Servings: 25
Calories: 110kcal
Author: Joanna Cismaru

Ingredients

  • 2 cups pure maple syrup
  • 1 cup heavy cream
  • 2 tablespoons butter
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract
US Customary - Metric

Instructions

  • Line an 8×8 inch baking pan with parchment paper and set aside.
  • In a heavy bottom saucepan, combine 2 cups maple syrup, 1 cup heavy cream, 2 tablespoons butter, and ¼ teaspoon salt.
    Heavy cream, butter, and maple syrup begin cooking before being whisked together into a bubbling amber mixture.
  • Cook the mixture over medium heat, stirring occasionally, until it reaches 235°F / 113°C on a candy thermometer.
    Candy thermometer measures bubbling maple mixture before it cools into a smooth, dark amber syrup in the saucepan.
  • Remove the saucepan from the heat and let the mixture cool without stirring until it drops to about 110°F / 43°C, about 30 to 40 minutes.
  • Add 1 teaspoon vanilla extract, then beat the mixture with a wooden spoon or hand mixer for 5 to 8 minutes until the fudge thickens, becomes lighter in color, and loses its glossy shine.
    Two overhead views show dark cooked maple mixture becoming lighter and thicker while beaten with an electric mixer.
  • Quickly spread the fudge into the prepared pan and smooth the top.
    Side-by-side views show maple fudge freshly spread and fully cooled in parchment-lined square baking pans.
  • Let the fudge cool completely for 2 hours, then cut into squares.
    Overhead view of golden maple fudge squares cut into neat rows on parchment paper after cooling completely in the pan.

Notes

  1. Use pure maple syrup, not pancake syrup.
  2. Do not stir while the mixture is cooling or the fudge can become grainy.
  3. If the fudge becomes too thick while beating, spread it into the pan quickly.
  4. If it stays too soft, it likely didn’t reach the right temperature.

Nutrition

Serving: 1serving | Calories: 110kcal | Carbohydrates: 18g | Protein: 0.3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 13mg | Sodium: 35mg | Potassium: 68mg | Sugar: 16g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.04mg
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