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Pure Maple Fudge

This maple fudge recipe cooks pure maple syrup and cream to 238°F for a smooth, firm candy with a rich maple flavor. Cool it undisturbed before beating until lighter and matte, then cut into squares.
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Prep Time 5 minutes
Cook Time 30 minutes
Cooling and setting 2 hours 53 minutes
Total Time 3 hours 28 minutes
Servings: 36 servings
Course: Dessert
Cuisine: American
Calories: 86
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups pure maple syrup
  • 1 cup heavy cream
  • 0.25 tsp fine salt
  • 2 tbsp unsalted butter cut into pieces

Equipment

  • 1 8-inch square pan

Method
 

  1. Line an 8-inch square pan with parchment paper, leaving overhang on two sides.
  2. Combine the maple syrup, heavy cream, and salt in a 3-quart heavy-bottomed saucepan.
  3. Heat over medium, stirring until the salt dissolves and the mixture comes to a boil.
  4. Attach a candy thermometer.
  5. Cook at a steady boil without stirring until the mixture reaches 238°F, 15–25 minutes.
  6. Remove the saucepan from the heat.
  7. Add the butter.
  8. Let the mixture cool undisturbed to 110°F, about 45–60 minutes.
  9. Beat with a sturdy wooden spoon, scraping the bottom and sides, until the mixture thickens, turns lighter, and loses its gloss, 5–10 minutes.
  10. Immediately scrape the fudge into the prepared pan.
  11. Spread it evenly.
  12. Let it cool at room temperature until firm, about 2 hours.
  13. Lift it out using the parchment.
  14. Cut into squares.

Notes

For the smoothest fudge, let the mixture cool undisturbed to 110°F before beating. Refrigerate in an airtight container for up to 2 weeks. Freezer-friendly: yes, for up to 3 months.