Chocolate fudge was always my favorite until I had my first taste of maple. I may have swooned a little. It's like maple sugar, maple syrup, and fudge all rolled into one blissful bite.
While it's easy enough to make basic maple fudge with the addition of maple extract, I prefer to make it the slow way, simmering real maple syrup, butter, and heavy whipping cream together until the mixture is thick and glossy. This maple fudge recipe with maple syrup does take more time and some careful attention with a candy thermometer, but I think it's worth it. Set aside an hour to leisurely make this delicious fudge, and be prepared for your entire house to smell of maple as it simmers on your stove top.
Maple Fudge Recipe Ingredients
Using real maple syrup is essential for the success of this recipe. Pancake syrup may smell like maple, but it mainly consists of just sugar and water, and your fudge will suffer from it. The holidays are a time for celebrations and special desserts to be shared with loved ones, so splurge on the real maple syrup. You won't regret it. For tips on choosing the best maple syrup, read our Canadian’s Guide to Maple Mastery.
Real butter is as essential for this recipe as real maple syrup. Margarine doesn't have sufficient flavor, and coconut oil will overpower with both flavor and scent. I enjoy using salted butter in my fudge recipe, though unsalted will work just as well. I find that the little hint of salt enhances the maple flavoring and results in a taste reminiscent of salted caramel.
This maple fudge recipe with maple syrup is meant to be rich and creamy, so be sure to use a thick, heavy cream. Lighter varieties of cream can also have higher water content, which may result in spurts and spatters of hot syrup when you add the cream to the mixture. Add the heavy cream in slowly, and all will be well.
This is one of those recipes where a candy thermometer is essential equipment. After making it a few times, you'll get a feel for what the fudge mixture should look and smell like at each stage, but in the beginning, a candy thermometer will provide an excellent and reliable guide that will help ensure a fudge that sets properly.
While fudge doesn't traditionally have toppings, I decided to take my recipe to the next level by sprinkling a layer of maple dust over the top of the maple fudge just before placing it in the fridge to chill. Our Maple Dust is a delightful combination of dried, pulverized maple syrup and organic coconut sugar that provides an additional burst of maple flavor and a pleasant crunchy texture.
Extras & Serving Suggestions
I didn't add any extras to this recipe, but it would work beautifully with a handful of chopped walnuts, hazelnuts, almonds, or pecans. The nuts not only provide delightful texture to the fudge, they also help offset the sweetness. If you have a strong sweet tooth, you could replace the nuts with dried fruit such as cranberries or cherries. They will not only provide a tart surprise with each bite, they will also bring a note of festive cheer with their coloring.
The great thing about this recipe is that it doesn't take long at all. Before you know it, the fudge will be cooked, whipped, chilled, and ready to eat. It goes wonderfully with black teas such as our Heritage Blend Black Tea, a blend of black teas from India, Africa, and Sri Lanka mixed with a drop of real Vermont maple syrup extract. It also pairs well with our Autumn Almond Chai, a luscious blend of black tea, rooibos tea, cinnamon, ginger, clove, cardamom, orange peel, and almond essence.
Maple Fudge Recipe with Maple Syrup
- 1 cup real maple syrup
- 1 cup real maple syrup
- 1 1/2 tablespoon salted butter
- 1/2 cup heavy whipping cream
- Plum Deluxe Maple Dust
- Optional additions: 1/4 cup chopped walnuts, hazelnuts, pecans, dried cranberries
Place real maple syrup and butter in large, heavy-bottom saucepan with tall sides. Set over medium-high heat and simmer for 5-6 minutes.
Add heavy whipping cream, return to boil, and cook for about 20 minutes until candy thermometer reads 245 F.
Remove from heat, stir in any optional additions, and let cool for 5 minutes.
Use a hand mixer to beat the syrup mixture for 10 minutes until it is thicker, lighter, less glossy, and just begins to show signs of crystallization.
Pour mixture into buttered baking dish or mold, sprinkle with Maple Dust, and set in the fridge to chill completely.
Cut into pieces before serving.