Maple Fudge
This post first appeared on Savory Experiments, where I am a contributor.
Maple fudge is a creamy, decadent maple treat that tastes amazing! Made with real maple syrup, plenty of brown sugar and butter, and topped with chopped walnuts, this rich treat is a must for your holiday baking.
There are two basic ways to make maple fudge – Either boiling maple syrup for what feels like hours (which is actually a super technical recipe) OR flavoring a brown sugar based fudge with maple flavoring (which feels like cheating).
This maple fudge recipe is a happy medium – an easy to make recipe that actually contains maple syrup and doesn’t need a ton of time or fancy techniques. And its ready in about 20 minutes!
This rich and flavorful fudge is perfect for holiday baking, bake sales, or any party where you want to wow your friends!
Also try Perfect Chocolate Fudge!
How to make maple fudge
This fudge recipe is a great fudge recipe to make!
- In a large saucepan, combine the maple syrup, granulated and brown sugars, evaporated milk and salt. You want to use a large size because the mixture will bubble and expand as it cooks.
- Bring to a boil over medium high heat, stirring constantly.
- Once boiling, cook for 7-8 minutes (do not start the clock until the mixture starts to boil!), until the mixture reaches a temperature of 238degrees F on a candy thermometer (or just below soft ball status).
- Remove from heat and add in the butter and vanilla extract (be careful, it will bubble when you add them!)
- Using a handheld electric mixer, carefully beat the mixture for about 5 minutes, until the mixture has thickened and loses its glossy appearance. Do not overbeat! It will become dry and crumbly if you do. Just barely 5 minutes will do it!
- Pour the mixture into the prepared pan and evenly spread out.
- Sprinkle with the chopped walnuts and allow to cool for at least 25 minutes.
- Remove the fudge from the pan using the foil, cut into small squares and enjoy!
Fudge Making Tips:
- Using a candy thermometer is the best and easiest way to tell that the mixture has been cooked to the right stage. You can test to see if its ready without a candy thermometer by dropping a small spoonful of the mixture into a glassful of cold water. When the mixture forms a small soft ball and is easily removed from the water, it is ready. Again, I do recommend using a candy thermometer instead! Its just better!
- Do NOT overcook or overstir your fudge! It will cause it to be hard and crumbly. Stirring it while it boils also causes it to be grainy. You don’t want your fudge to have any of these textures, so let it go until it reaches the right temperature.
What variations of this recipe can I make? I like this recipe topped with chopped walnuts, but also feel free to stir in:
- Cinnamon chips
- Bacon pieces
- White chocolate chips
The Importance of Using Real Maple Syrup
You want to use a good quality pure maple syrup for this recipe. You don’t want to use pancake syrup here!
Pancake Syrup if typically made from cornstarch, caramel color and artificial maple extract. Because pancake syrup has a different kind of sugar and artificial flavors, it will not result in a good tasting maple fudge. It won’t cook right, and the maple flavor will be very subtle.
You want to use a real maple syrup where the only ingredient is boiled down tree sap. Find a really good quality Grade A amber maple syrup that is rated as either Amber or Dark, with robust flavor for the best maple fudge!
Storage and Shelf Life
This maple fudge will stay fresh for at least one week if stored at room temperature in an airtight container.
You can also freeze your fudge! Wrap the fudge well in wax paper, and then place it in a freezer storage bag for up to six months. Allow the fudge to thaw on the counter for an hour or so. Keep the fudge in the bag while thawing so it doesn’t form condensation while thawing.
Maple Fudge Recipe
Equipment
Ingredients
- 1 ½ cups maple syrup
- 1 cup granulated sugar
- ¾ cup dark brown sugar
- 5 oz evaporated milk
- ¼ teaspoon salt
- ¼ cup unsalted butter
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions
- Line an 8” baking pan with foil and spray with cooking spray.
- In a large saucepan, combine the maple syrup, granulated and brown sugars, evaporated milk and salt.
- Bring to a boil over medium high heat, stirring constantly.
- Once boiling, stop stirring, and cook for 7-8 minutes, until the mixture reaches a temperature of 238 degrees F on a candy thermometer.
- Remove from heat and add in the butter and vanilla extract (be careful, it will bubble when you add them!)
- Using a handheld electric mixer, carefully beat the mixture for about 5 minutes, until the mixture has thickened and loses its glossy appearance. Do not overbeat! It will become dry and crumbly if you do.
- Pour the mixture into the prepared pan and evenly spread out.
- Sprinkle with the chopped walnuts.
- Allow to cool for at least 25 minutes.
- Remove the fudge from the pan using the foil.
- Cut into small squares and enjoy!
