This yummy sweet is one of my childhood favorites... it's the best homemade maple fudge. If you like walnuts, don't forget to add them.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
16
Yield:
1 8-inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Line an 8x8-inch baking pan with waxed paper. Butter the paper.

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  • Bring maple syrup, heavy cream, and brown sugar to a boil in a saucepan over medium heat. Continue to boil, without stirring, until mixture starts to bubble and registers 240 degrees F (166 degrees C) on a candy thermometer.

  • Remove from heat. Add butter and salt but do not mix. Let sit until mixture reaches 105 degrees F (41 degrees C).

  • Add walnuts and vanilla; beat until mixture loses its gloss. Pour into the prepared pan and let cool to room temperature. Cut, wrap, and store in the refrigerator.

Nutrition Facts

240 calories; protein 1.1g 2% DV; carbohydrates 37.8g 12% DV; fat 10.2g 16% DV; cholesterol 24.2mg 8% DV; sodium 32.2mg 1% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/05/2019
I've never made fudge before as I don't like the chocolate kind, but my dad requested maple fudge so I thought I'd give it a try. After a bit of research, this recipe's ingredients looked the most promising. The mixture of sugar and real maple syrup and the straightforward directions seemed promising. The only change I made was to reduce the brown sugar just a bit and add a tablespoon of light corn syrup which is supposed to help the fudge come together. I also toasted my walnuts. The result is scrumptious!! I followed cooking instructions exactly. It seemed like the mixture was taking forever to get to 240 so I partially covered the pan at the end and that got it there. It takes a LONG time to cool so the time estimated given are way off. Plan several hours for this. I used a hand mixer to beat it and it took around 10 minutes to "lose it's gloss" and I added the walnuts at that point. The result was worth the time - really, really good. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/16/2019
Tastes great but did not cut well. Crumbled when cut. Mix well or you may be left with some "toffee" like parts. Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/05/2019
I've never made fudge before as I don't like the chocolate kind, but my dad requested maple fudge so I thought I'd give it a try. After a bit of research, this recipe's ingredients looked the most promising. The mixture of sugar and real maple syrup and the straightforward directions seemed promising. The only change I made was to reduce the brown sugar just a bit and add a tablespoon of light corn syrup which is supposed to help the fudge come together. I also toasted my walnuts. The result is scrumptious!! I followed cooking instructions exactly. It seemed like the mixture was taking forever to get to 240 so I partially covered the pan at the end and that got it there. It takes a LONG time to cool so the time estimated given are way off. Plan several hours for this. I used a hand mixer to beat it and it took around 10 minutes to "lose it's gloss" and I added the walnuts at that point. The result was worth the time - really, really good. Read More
(3)
Rating: 5 stars
11/21/2020
Tastes great. Very easy to make Read More
Rating: 3 stars
09/15/2019
Tastes great but did not cut well. Crumbled when cut. Mix well or you may be left with some "toffee" like parts. Read More
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Rating: 5 stars
07/07/2020
Made this recipe .. (but 1/4 of the recipe due to me needing to go shopping) Turned out AMAZING.. but I don't have a candy thermometer but remembered what my mom taught me about using a glass of cold water and getting it to the soft ball stage where the ball stays round when you drop it in the glass... voila!! Read More
Rating: 4 stars
04/05/2020
First time making this. I make my own maple syrup and was looking for something to make with it. It took a while to get to 240. After getting it to boiling temp turn down the heat, a little and then slowly bring back up. Otherwise it will boil over, unless you use a large pot. I think I will try less brown sugar next time as well. All in all, pretty tasty ! Read More
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