Maple fudge



20 min


20 min


8 Servings

Maple fudge

Maple fudge recipe Photo by Roberto Caruso


  • 1/2 cup maple syrup
  • 1/4 cup 35% cream
  • 1 tbsp unsalted butter


  • COMBINE maple syrup with cream and butter in a medium saucepan and set over high. Boil, without stirring, until temperature reaches 235F on a candy thermometer or until mixture turns dark amber, about 6 to 8 min. Carefully pour hot mixture into a medium bowl (be careful not to touch it at this point). Beat, using an electric mixer on medium, until mixture is crumbly, about 3 min. Roll mixture into a ball with your hands. Place on a piece of parchment. Lay another piece of parchment over ball. Using a rolling pin, flatten fudge into a 1/4-in.-thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. Use a maple leaf cookie cutter to cut out shapes. Refrigerate until ready to eat.

Nutrition (per serving)

  • Calories
  • 85,
  • Carbohydrates
  • 13 g,
  • Fat
  • 4 g,
  • Sodium
  • 5 mg.

For step-by-step instructions on how to make this fudge, click here.