Smooth, Creamy Maple Fudge Made with Real Maple Syrup for a Rich, Decadent Treat – Perfect for Fall and Holiday Gifting!
Ingredients:
2 cups pure maple syrup
1 cup heavy cream (or coconut cream for dairy-free)
2 tablespoons unsalted butter (or vegan butter for dairy-free)
1/4 teaspoon salt
1 teaspoon vanilla extract
Optional: chopped pecans or walnuts for topping
Directions:
In a heavy-bottomed saucepan, combine the maple syrup, heavy cream, and salt over medium heat. Stir occasionally to blend.
Bring the mixture to a boil, then reduce the heat to medium-low. Using a candy thermometer, continue cooking the mixture, without stirring, until it reaches 238°F (114°C), the “soft-ball stage.”
Once the desired temperature is reached, remove the saucepan from heat. Add the butter and vanilla extract but do not stir. Allow the mixture to cool undisturbed until it reaches around 110°F (43°C).
Once cooled, beat the mixture with a wooden spoon or hand mixer until it thickens, lightens in color, and loses its gloss – about 5-10 minutes.
Quickly pour the fudge into a greased or parchment-lined 8×8-inch pan, spreading it evenly. If desired, sprinkle chopped nuts on top, gently pressing them into the fudge.
Allow the fudge to set at room temperature for about 1-2 hours, then cut into squares.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes (plus cooling)
Kcal: 140 kcal per piece | Servings: 25 pieces