Maple Cream Fudge
Indulge in the rich, velvety sweetness of homemade Maple Cream Fudge, a decadent treat that highlights the deep, natural flavor of pure maple syrup. This classic fudge recipe combines simple pantry staples like heavy cream, granulated sugar, and unsalted butter to create a perfectly creamy texture that melts in your mouth. With a touch of vanilla extract to enhance its flavor, this fudge is cooked to perfection using the soft-ball stage technique, ensuring an irresistible balance of smoothness and structure. Ready in under an hour, this easy-to-make dessert is ideal for sharing at holiday gatherings, gift-giving, or satisfying your sweet tooth. Whether you’re a seasoned candy maker or a beginner, this foolproof recipe will quickly become a household favorite.
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Recipe Information
Ingredients
- 1 cup Pure maple syrup
- 2 cups Granulated sugar
- 1 cup Heavy cream
- 3 tablespoons Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
Line an 8x8-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper with butter or nonstick spray.
In a medium, heavy-bottomed saucepan, combine the maple syrup, granulated sugar, and heavy cream. Stir gently to combine.
Place the saucepan over medium heat and attach a candy thermometer to the side of the pan. Ensure the thermometer does not touch the bottom of the pan.
Stir the mixture continuously using a wooden spoon or heatproof spatula until the sugar dissolves completely.
Once the sugar is dissolved, stop stirring and allow the mixture to come to a boil. Cook the mixture until it reaches the soft-ball stage on the candy thermometer (235-240°F or 113-116°C). This should take about 10-15 minutes.
Remove the saucepan from the heat and add the unsalted butter and vanilla extract, but do not stir. Let the mixture cool undisturbed for 10 minutes.
After cooling, use a hand mixer or a wooden spoon to beat the mixture until it thickens and loses its glossy appearance. This should take around 5-7 minutes of consistent mixing.
Quickly pour the thickened fudge into the prepared baking dish and spread it evenly using a spatula.
Allow the fudge to cool completely at room temperature, about 2-3 hours, or refrigerate to accelerate the process.
Once set, use the overhanging parchment paper to lift the fudge out of the dish. Cut into small squares and serve.
Nutrition Facts
Calories |
3261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.0 g | 149% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 109 mg | 5% | |
| Total Carbohydrate | 560.1 g | 204% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 544.6 g | ||
| Protein | 0.3 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 169 mg | 13% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 523 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
