Did you know you only need 3 ingredients to make the most mouthwatering maple fudge? That’s right! This maple candy recipe calls for 3 ingredients I bet you already have on hand.
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If you have maple syrup, butter, and cream, you can make this recipe right now! There are no difficult-to-find ingredients and the recipe itself doesn’t take long to prepare either.
I love the flavor of maple syrup and it’s a versatile ingredient, great over pancakes or even in bacon maple cupcakes. As for the butter and cream, those feature in a lot of recipes too and my refrigerator is never without them.
As you might expect from the ingredients, this fudge variety is especially popular in Vermont. But wherever you happen to be, go ahead and make this. It really is delicious and keeps for a long time.
You can enjoy maple fudge as it is or crumble it over ice cream or even over whipped cream topped with hot chocolate to add a gourmet touch. White chocolate fudge and this easy 2 ingredient fudge also make great toppings over ice cream!
Main Ingredients
With only 3 ingredients in total, every single ingredient is a key ingredient. For that reason, use the best quality ingredients since each one will affect the outcome of this easy homemade fudge recipe. This is what you will need to make the best maple fudge:
- Maple syrup: For exquisite flavor. Regular maple syrup tastes sweet and that’s about it, but real maple syrup has an incredible and unique flavor. It’s sweet enough so you don’t have to add any sugar to the fudge. For a more intense maple flavor, you could always add a few drops of maple extract, but I don’t find it necessary.
- Heavy cream: For texture. Although some recipes call for condensed milk, pairing heavy cream with maple syrup gives the same result. Use regular heavy cream or heavy whipping cream for this maple fudge.
- Butter: To help it set. Use real butter here, not margarine, for the very best flavor. If you only have salted butter, that is fine to use.
Instructions Overview
Bring the maple syrup to a boil and then simmer it for 5 minutes. Pour in the cream and bring it to a boil again. Simmer until the temperature reaches 236°F on a candy thermometer. This should take about 20 minutes.
Take the pan off the heat and add the butter. Let the mixture cool down before beating it with an electric mixer until thick.
Next, pour the liquid fudge into a greased, parchment paper-lined loaf pan. Be quick because you don't want it to set before you’ve smoothed the top!
Refrigerate the maple fudge for several hours then use a sharp knife to cut it into squares. Make sure it’s completely set before cutting it for the best result.
Common Questions
Fudge freezes well and I often freeze squares of it to snack on later. It also keeps for a long time in the refrigerator so you don’t have to freeze it. The texture and taste might change very, very slightly. Once you’ve thawed it out, don’t re-freeze it. Thawed maple fudge should be eaten within 7 days.
Although artificial maple syrup doesn’t always need to be refrigerated, real maple syrup does, the reason being mold can develop quickly otherwise. Also, refrigerating reduces evaporation which means less chance of crystallization.
Vermont fudge is very similar to this maple fudge recipe, with butter, cream, and nothing but the best maple syrup. However, Vermont fudge includes walnuts because they go so well with the maple flavor. You can always crush some walnuts and add them to this recipe if you want to recreate this Vermont classic.
Chopnotch Tips
- For the most authentic flavor, use real maple syrup. It’s so much better than the artificial stuff and elevates this already delicious fudge to heady new heights!
- You will need a candy thermometer to get the temperatures spot-on. If you don’t have one you can buy a candy thermometer online or make something you don’t need a candy thermometer for, such as chocolate fudge.
- Throw in any other ingredients you want, such as a splash of vanilla extract perhaps.
Maple fudge makes a beautiful bite-sized treat for any occasion. This simple recipe is definitely something you’ll want to make again and again.
Related Recipes
Let us know what you think! Give this recipe a rating in the comments section below.
Recipe
How to Make
Maple Fudge
Ingredients
- 2 ¼ cups maple syrup
- 1 cup heavy cream
- 3 tablespoons unsalted butter
Instructions
- Grease the bottom and sides of a loaf pan with non-stick cooking spray and then line the pan with parchment paper. Leave some parchment paper hanging over both ends of the pan for easy removal later.
- Bring the maple syrup to a boil in a medium saucepan over medium heat. As soon as it starts to boil, turn the heat down to low and bring the mixture to a simmer. Then let it simmer for 5 minutes.
- Once it has simmered for 5 minutes, add the heavy cream, without stirring, and turn the heat back up to medium. Wait for the mixture to begin boiling again. Once it starts to boil, turn the heat back down to low and bring it to a simmer. Then let it simmer for about 20 minutes (or longer) until the temperature reaches 236°F on a candy thermometer. If the temperature hasn't reached 236°F after 20 minutes, turn the heat up enough to bring it to a gentle boil.
- As soon as the temperature has reached 236°F, immediately remove the saucepan from the heat and add in the butter, without stirring. Let the mixture cool for 8 minutes. Then beat the mixture with an electric mixer for about 5 minutes until it becomes thick, is no longer shiny, and starts to show signs of crystallization.
- Quickly transfer the mixture into the prepared loaf pan and evenly spread it across the bottom of the entire pan. Place the pan in the refrigerator for at least 3 hours until completely set.
- Remove the pan from the refrigerator, lift the fudge out of the pan using the parchment paper, and cut it into 36 square pieces using a sharp knife. Serve and enjoy!
Notes
- For the most authentic flavor, use real maple syrup. It’s so much better than the artificial stuff and elevates this already delicious fudge to heady new heights!
- You will need a candy thermometer to get the temperatures spot-on. If you don’t have one you can buy a candy thermometer online or make something you don’t need a candy thermometer for, such as chocolate fudge.
- Throw in any other ingredients you want, such as a splash of vanilla extract perhaps.
Am I clear on the instructions that there is zero stirring throughout the entire process until the mixer comes into play?
Hi Ken, you are correct.
I was able to successfully make this fudge without much skill or a candy thermometer. I used a online guide as to how to check stages of candy-making and once I was at soft ball then I stopped. Basically I used a bowl of ice with water in it and every few minutes would take a small spoonful of it and dip it in the water. Once it stopped dripping or forming threads in the ice water, and I could form it underneath the water into a soft ball (and when I took it out of the water it flattened a bit) then I knew I was at the right stage. I didn't have any problems getting to this stage and the entire process probably took 25 minutes. Granted I did a third of the recipe as I was nearly out of maple syrup, and it was a medium sized pot, so it had lots of room to heat up. I also had it at a decent simmer more than gentle. It is delicious and can't wait to give it to my mom!
Hi Danelle, it's great to hear that the cold water method worked out well for you and how delicious the fudge was! I hope you mom loved it too! Thanks for sharing your feedback.
Had a similar problem with another reviewer. I don't have a candy thermometer but figured I could eyeball it ... It never set and was goopy, even when freezing. So I threw in a bunch of heavy cream and whipped into a super soft-serve ice cream. Win win either way.
Hi Ashley, I'm sorry to hear you had an issue getting it to set, but transforming it into a soft-serve ice cream was an excellent idea and sounds so good too! Thank you for sharing your feedback.
In Vermont that’s known as a maple creemee. Classic ❤️
Awesome! Thanks for letting me know, Lynne!
5 stars for taste! But a few tips that might help people who don’t often make boiled fudge.
Use a larger pan than you think you’ll need (I did 3x volume in a 4 gallon stock pot as it boiled over my 2 gallon le creuset casserole pot I usually make the same amount of fudge in)
It needs to boil quite high to get past the temp wall at 210-220f and you won’t manage this in a pot without a lot of room!
It took me over 90 mins start to finish as I was trying to simmer it to temp which didn’t work, it definitely needs to boil gently and then it turns very quickly as it gets to soft ball stage.
Other than that, which I think is because of the volume of sugar in the syrup, this recipe is delicious and no doubt this will be my first make of many! Thanks for sharing 🙂
Thank you so much for your kind words, Hannah! I'm so glad to hear that you enjoyed it. I also appreciate your helpful tips - thank you for sharing your experience and giving those excellent recommendations! Making fudge can be tricky, and I'm thrilled this recipe was a hit with you. Thank you for trying it, and for taking the time to write such a thoughtful review!
Thank you for this amazing recipe! I made a batch last night and it’s just perfect! Like other commenters, it took longer than 20 minutes to get to 236 but it was worth the wait!
I'm so glad to hear how good the fudge came out! Enjoy!
What are the measurements for the loaf pans you use for the single and double recipes? I have different sized loaf pans. I'm looking forward to trying this recipe. Thanks.
Hi Judy, thanks for your question. I'm excited to hear that you will be trying this recipe! I used my 9x5-inch loaf pan, but other standard-size loaf pans would work fine as well. I hope you love it! Let me know how it turns out.
This was lovely! Like another user, my fudge stalled out at around 211*F, but letting it simmer for close to an hour did finally bring it up to temp. It is delectable, and I can’t wait to share with family and friends!
Hi Sarah, thanks for your review. I'm glad to hear that you were able to get it up to temp. I hope you'll be able to share it with your family and friends soon!
This maple fudge recipe is absolutely delicious! It had the perfect balance of sweetness and texture. And the best creamy, melt-in-your-mouth consistency. Highly recommended!
Thank you for your kind words, Sarah! I'm so happy to hear that you enjoyed this recipe. It is one of my favorites too! Thanks again for the great review.
I tried this recipe and my candy thermometer stopped progressing once it hit 220° while using a medium pot. I let it just sit on simmer and after an hour, (checking frequently) it still hadn't moved. I did the boiling water test with the thermometer and cold water test with the fudge. The thermometer was accurate and fudge just clouded the cup. I let it cook on simmer. Almost 2 hours later it still hadn't moved and basically ruined the fudge lol. I tried another batch using a smaller pan and same thing happened. I'm in the process of making it again and using a bigger pot as some have suggested in other sites and its only reaching 203 after 45 minutes. Can you please help, I've been doing this since 11am and it's now after 7pm. I don't know what I'm doing wrong. I was supposed to bring it to my friends Xmas dinner. Thnx
Hi Heidi, I'm sorry to hear that you're having trouble. Your candy thermometer read 212°F when you tested it in boiling water, correct? If so, that is good! I would switch back to the medium pot. Then if you see the temperature stall again, turn up the burner slightly, giving it just enough extra heat allowing the mixture to gradually come up to 236°F. Keep me posted.
Yes it read 212°. I'm in the process of my third attempt as we speak using the medium pan. Once again stuck at 220°. I turned the heat up slightly and it's still not raising in temperature after 15 minutes. Maybe it's my pans because there's nothing else I can think of for the reasoning of it not to be working.
So weird! At this point I would turn the heat up a bit more every minute or so until you can get it to break 220°F. Maybe also partially cover the pot with a lid. Keep me posted.
Question does butter need. To be room temperature or the cream .I would think if they are cold it would. Slow this simmering down to much plus the butter will take longer to melt.Want to try this but would like to know before I do make for the first time.Thank you
Hi Kitty! Great question. No, the cream and butter do not need to be at room temperature. Separately, I updated the instructions in the recipe card above a few minutes ago to make some of the steps easier to follow. I'm excited to hear that you will be trying this recipe. Let me know how it turns out!
Mine did not set up overnight. Still liquid! What did I do wrong??
Hi Bob, thanks for trying my recipe! I'm sorry to hear the fudge didn't set up for you. This usually happens when the mixture doesn't fully reach 236°F, so be sure to use a well-calibrated candy thermometer. Also, when you get to the step where you beat the mixture, make sure you beat it long enough so that it turns nice and thick and starts to crystallize. If it's still liquid, you can pour it back into the saucepan, bring it to a boil again, then bring it back down to a simmer, then wait until it hits 236°F on the thermometer, let it cool for 8 minutes, beat it some more, transfer it back into the loaf pan, and put it back in the refrigerator. This should do the trick!
Just made this a few hours ago. Yummmm. It turned out perfectly!
Thank you for trying out our maple fudge recipe, Terri! I’m so glad to hear that it turned out perfectly for you. Thank you again for your support!
candied and crumbled some bacon and added it before final beating.
sprinkled with sea salt after pouring.
my neighbors adore me.
That sounds amazing! Thanks for sharing, Nickolas!
This looks great. Please send me the website thank you
Thanks for the feedback, Christine!
Going to add chopped pecans at final stir.
Should I lightly toast them first?
Yes, I would! That sounds amazing!