
Maple Fudge
Recipes with Maple Syrup / Treats

Metric
Imperial
Ingredients
- 2 cups maple syrup (preferably dark syrup for its robust flavour)
- 3 tablespoons butter
- 1 cup 35% cream (preferably whipped)
- 1/2 cup walnuts, chopped
Method
- Add the maple syrup and butter to a large pot, ideally one with a thick bottom. Bring to the boil, reduce heat, and simmer for 5 minutes.
- Stir in the cream and continue to cook without stirring, until a candy thermometer* shows a temperature of 114 – 115° C (237 – 239° F). Be patient, as this may take up to an hour.
- Meanwhile, line a 20 cm (8 in) square pan with parchment paper and set aside.
- Remove the maple mixture from the heat and let stand until the temperature drops to 43 – 50° C (110 – 122° F). While not scalding, it will be hot so, once again, patience is required as it may take as long as 30 minutes.
- Use an electric mixer to blend the mixture for a few minutes, until it starts to thicken and become dull in colour.
- Stir in the walnuts until they are just combined and pour the mixture into your lined pan. Important: do not scrape down the sides of the pot, as this layer is often more granular than the rest of the mixture.
- Put in the fridge and let cool completely (2 – 3 hours) before removing from pan and cutting into squares.
- Store in the fridge.
*The correct temperatures—and therefore the candy thermometer—is the secret to success with this fudge recipe.
The Quebec Maple Syrup Producers is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.