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Maple Fudge

Maple Fudge

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h
Suzy

Suzy

Walnut flecked fudge made with real maple syrup instead of chocolate -- sweet, creamy and delicious

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 110 kcal
  • 5%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 19.1g
  • 6%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 6 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Butter an 8x8 inch dish.
  2. In a medium saucepan, combine maple syrup, corn syrup, and cream. Bring to a boil, stirring constantly. Then heat without stirring to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat, and let cool until lukewarm.
  3. Beat mixture until it thickens and loses its gloss. Quickly fold in vanilla and nuts, and spread in prepared pan. Let cool completely before cutting.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SUZ
100

SUZ

2/2/2004

Is this a joke? I tried to make this recipe and it came out like taffy! A big gooey mess! I followed the recipe and used a candy thermometer to reach the right temp. I did nothing wrong and wasted all these ingredients! Is the recipe wrong is something missing? What a waste of time and money!!

TRACEYOU812
87

TRACEYOU812

11/14/2003

I don't know if this is a joke, but I didn't think it was funny, after spending over $10.00 on ingredients and it turned out like taffy. I even thought I made a mistake when cooking it, and recooked it to firm it up, and ended up with a rock-hard taffy stuck pan. Apparently SUZY does not know what fudge is! DO NOT MAKE THIS RECIPE!

Paul G
62

Paul G

4/7/2007

Maple fudge is hard to make, that's for sure, but this recipe will work as it's close to one I've made. I went through a lot of maple before getting it right. The recipe I've used is 2 cups maple syrup (not pancake syrup), 1/2 cup light (table) cream, and a pinch of salt. That's it. You have to get the temperature high enough, near 240F. Coating the side of the pan with butter will help prevent boilover. Don't stir it while it cooks. Remove the pan from the heat and let it cool to 110F. Don't stir. Using a wooden spoon mix for about 3-4 minutes. If you don't mix it enough it won't set up, and if you mix it too much it will seize in the pan, becoming a hard mass almost instantly. I've erred both ways. It will look less glossy when it's ready. Turn the fudge into the pan and let it sit. And that's it. I think maple fudge is harder to make than other fudges. There is a lot less room for error with this recipe, so if you're not just fiddling around for fun (and you'd be upset if you lost a few dollars worth of syrup) then try something more likely to succeed.

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