Creamy Maple Fudge – A Sweet Homemade Gift Idea
Delicious Maple Fudge: The Simple Recipe for Creamy, Perfect Candy
Master delicious Maple Fudge with this simple recipe from Magic in Kitchen. It’s quick & easy to make, resulting in creamy, sweet, old-fashioned fudge that’s perfect for the holidays or a comforting sweet treat.
Why Homemade Maple Fudge is the Ultimate Sweet Treat
There’s nothing quite like the unmistakable, comforting flavor of pure maple syrup. And when that rich, caramel-like sweetness is condensed into a melt-in-your-mouth square of creamy fudge, you have a truly unforgettable sweet treat. This Delicious Maple Fudge recipe is a classic for a reason: it captures the essence of the fall season and makes a perfect, simple addition to any holiday menu.
Unlike some complicated candy recipes, this Maple Fudge is surprisingly quick & easy to make, relying on a few key ingredients and straightforward technique. Whether you’re making it for a family gathering, entertaining, or just craving a piece of old-fashioned fudge, this recipe delivers a smooth, delicious, and deeply satisfying result every time.
Ingredients
You only need a few basic ingredients to create this luxurious, creamy fudge.
- 2 cups granulated sugar
- 1 cup heavy cream (or milk)
- 1/2 cup pure maple syrup (Grade A Dark or Very Dark for best flavor)
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chopped pecans or walnuts (for a nutty crunch)
Preparation Instructions
Precision is key in fudge making, but this simple recipe makes the process manageable and rewarding.
Step 1: Prep and Combine Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. In a heavy-bottomed saucepan, combine the granulated sugar, heavy cream, maple syrup, butter, and salt.
Step 2: Boil and Heat Place the saucepan over medium heat. Stir constantly until the butter is melted and the sugar is completely dissolved. Once dissolved, stop stirring. Insert a candy thermometer into the mixture. Bring the mixture to a boil and continue cooking until the thermometer registers 234°F (112°C), which is the soft-ball stage. This should take about 10-15 minutes.
Step 3: Cool and Beat Once the temperature reaches 234°F, immediately remove the saucepan from the heat. Carefully stir in the vanilla extract. Do not stir again until the mixture has cooled completely to 110°F (43°C). This is a crucial step for achieving that smooth, creamy texture.
Step 4: Beat the Fudge Once the temperature drops to 110°F, use a wooden spoon or a stand mixer (with the paddle attachment) to beat the fudge mixture vigorously. Beat constantly until the fudge loses its gloss, thickens significantly, and starts to turn opaque (dull). This transformation means the sugar crystals are forming—a key to fudge success. If adding pecans or walnuts, stir them in during the final minute of beating.
Step 5: Pour and Set Working quickly (as the fudge sets rapidly once beaten), pour the fudge into the prepared 8×8-inch pan. Do not scrape the bottom of the saucepan. Allow the fudge to set completely at room temperature for at least 3-4 hours, or overnight.
Step 6: Cut and Serve Once fully set, lift the fudge out of the pan using the parchment paper overhang. Cut it into small, uniform squares. Store in an airtight container at room temperature.
Serving Suggestions
This delicious Maple Fudge is perfect as a standalone sweet treat or a gift.
- Holiday Gifts: Wrap individual pieces of fudge in small cellophane bags and tie with a ribbon for a thoughtful, homemade holiday gift.
- Dessert Board: Serve cut squares of fudge on a dessert platter alongside crispy cookies, fresh berries, and a bowl of whipped cream.
- Maple Topping: Grate a small amount of extra fudge over ice cream or pancakes for a luxurious topping.
FAQ
Q: Why did my fudge turn out grainy? A: Grainy fudge is usually caused by not dissolving the sugar completely in Step 2 or stirring the mixture while it was cooling (between 234°F and 110°F). Patience during the cooling phase is key for a creamy result.
Q: Can I use pancake syrup instead of pure maple syrup? A: No. You must use pure maple syrup for this recipe. Pancake syrups contain high fructose corn syrup and artificial flavorings that will not allow the fudge to set correctly or achieve the intended delicious flavor.
Q: How do I store Maple Fudge? A: Store the fudge in an airtight container at room temperature for up to two weeks. Do not refrigerate, as the humidity can change the texture and make it soft or sticky.
Q: My fudge didn’t set. What happened? A: It likely did not reach the correct temperature. A precise candy thermometer is essential. If it didn’t set, return it to the saucepan, add 1-2 tablespoons of water, and reheat it back up to 234°F.
Conclusion
Creating delicious Maple Fudge doesn’t require a culinary degree—just a thermometer and this simple recipe. This quick & easy method yields a smooth, creamy, and intensely flavorful sweet treat that is perfect for holidays and entertaining. It’s the kind of homemade fudge that everyone will remember.
We hope you try this perfect Maple Fudge recipe and find it becomes a new family favorite! Share your favorite nutty additions in the comments below. For more delicious and simple recipes for holidays and everyday cooking, keep visiting Magic in Kitchen.
Maple Fudge
Cook Time: N/A
Total Time: 3 hours 45 minutes (includes cooling time)
Course: Dessert
Servings: 36 pieces
Calories: 120 calories per piece
Ingredients
- 2 cups pure maple syrup
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
Instructions
- Lightly grease an 8×8 inch (20×20 cm) baking pan or line it with parchment paper, leaving an overhang on two sides for easy removal.
2. In a large, heavy-bottomed saucepan, combine the maple syrup, heavy cream, granulated sugar, butter, and salt.
3. Stir the mixture over medium heat until the sugar dissolves and the butter melts. Bring the mixture to a rolling boil.
4. Once boiling, insert a candy thermometer without letting it touch the bottom of the pan. Continue to boil without stirring until the mixture reaches 238°F (114°C), which is the soft-ball stage. This process typically takes 15-25 minutes.
5. Remove the saucepan from the heat. Stir in the vanilla extract, if using.
6. Let the fudge cool undisturbed in the saucepan for about 15-20 minutes, or until its temperature drops to approximately 110-120°F (43-49°C). It is critical not to stir during this cooling period.
7. Once cooled to the desired temperature, beat the fudge vigorously with a wooden spoon or an electric mixer on medium speed. Continue beating until the fudge thickens, loses its glossy appearance, and starts to become opaque and set. This can take 5-10 minutes and the mixture will become very thick and difficult to stir.
8. Quickly pour and spread the thickened fudge evenly into the prepared pan.
9. Let the fudge cool completely at room temperature for at least 2-3 hours, or until it is firm enough to cut. Once firm, cut into 1-inch (2.5 cm) squares. Store in an airtight container at room temperature.
Chef’s Notes: Using a candy thermometer is essential for successful fudge making. Do not stir the mixture once it reaches a boil until after it has cooled slightly, otherwise, it may become grainy. Pure maple syrup is crucial for authentic flavor.
