This is the easiest fudge to make, and the best tasting maple fudge anywhere.

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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large glass bowl, stir together the white sugar, brown sugar, cream and maple extract. Place in the microwave, and cook for 11 minutes on full power, or until a candy thermometer registers 234 - 240 degrees F (112 - 115 degrees C). Do not microwave the thermometer.

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  • While the fudge is cooking, fill the sink with 2 to 3 inches of cold water, and add a few ice cubes if you like. When the fudge has cooked, place the bowl into the cold water, being careful not to get any water into the mix. Stir in the butter, and continue stirring until the mixture is thick enough to wrap around the spoon. Pour into a buttered 8 inch square dish, and let stand at room temperature for 30 minutes. Cut into small squares, and store in the refrigerator.

Nutrition Facts

38.7 calories; 0.1 g protein; 6.6 g carbohydrates; 5.3 mg cholesterol; 2.8 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/30/2004
I was leary of trying this recipe using the microwave and it did not work for me. It is too difficult to keep checking the candy thermometer for proper temp. I threw out the entire first batch which overcooked and started again using a pan on the stove. I let the candy thermometer reach soft ball and followed directions from there and it turned out perfectly. I also added 1/2 cup walnuts and it was perfect! Read More
(76)

Most helpful critical review

Rating: 1 stars
02/01/2006
I should have read the other reviews more closely as I broke my glass bowl when I put it in the water. Then obviously the liquid fudge all went down the drain. After I calm down and am not so upset I might try this recipe again the right way - the stove top. Read More
(16)
25 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 6
Rating: 5 stars
12/30/2004
I was leary of trying this recipe using the microwave and it did not work for me. It is too difficult to keep checking the candy thermometer for proper temp. I threw out the entire first batch which overcooked and started again using a pan on the stove. I let the candy thermometer reach soft ball and followed directions from there and it turned out perfectly. I also added 1/2 cup walnuts and it was perfect! Read More
(76)
Rating: 5 stars
01/15/2005
This is a perfect Maple Fudge recipe IF you cook in the traditional way..in a pan on the stove till soft ball stage. Omit the beating in the ice water..just stir for a while until it starts to thicken and pour into a greased pan. Made the microwave method and didn't work for me!!! Great flavor and texture. Read More
(50)
Rating: 4 stars
12/17/2005
This was my first time trying to make fudge and I was pleased! I used the stovetop instead of the microwave as well and it worked! I think that I beat it a little too much because the texture doesn't seem quite right to me it flakes when I cut it into pieces. It still tastes good and I have used the flaky bits in with a chocolate chip cookie recipe and they were great! Read More
(27)
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Rating: 1 stars
01/31/2006
I should have read the other reviews more closely as I broke my glass bowl when I put it in the water. Then obviously the liquid fudge all went down the drain. After I calm down and am not so upset I might try this recipe again the right way - the stove top. Read More
(16)
Rating: 5 stars
12/24/2004
Very easy and very good. This is a definite winner. Thanks for sharing this recipe. Read More
(14)
Rating: 4 stars
09/24/2011
Perfection! This is what we call fudge in my country (Trinidad and Toabgo) First I halved this recipe for two reasons - 1. the amount it claims to make and 2. the bad reviews but I was really craving this sweet and hoped it would turn out like the type I buy here. First I left out the ice bath step and followed the recipe using the stove top instead of the microwave and I let it cook on low heat till it reached 240 degrees on my candy thermometer. I swiftly removed it from the heat and added in 1 tbsp of butter (yes I put in more butter if making the full recipe I'd use 2 tbsps) and the maple extract then took my whisk and put my strength into it and beat it for about 1 -2 minutes till it stopped looking like caramel and more glossy and thick. From here it is race to pour it into your waiting dish cause it starts to set up almost immediately! I scored my fudge and left it to cool for about an hour at room temp. and it is perfect! Exactly what I wanted. Smooth melt in your mouth delicious fudge! Now my beef with the serving size - I got way less than this recipe says unless you are cutting this the size of mints maybe. I will be making this again and the full recipe too! Thanks for sharing. Read More
(12)
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Rating: 1 stars
12/11/2008
I'm not exactly sure why this recipe is called fudge but it is not. I should have realized something was wrong when looking at the recipe but it is missing the bulk....marshmellows mm cream or whatever. This is much more similar to a caramel recipe but even though i've had my fair share of candy making in the past and followed the directions to a "T" it came out very grainy. It did have a good flavor though. Read More
(9)
Rating: 2 stars
05/31/2005
Extremely disappointed! Didn't turn out the way it was supposed to! Will try it again but on the stove this time!! Read More
(8)
Rating: 5 stars
12/22/2009
This tastes just like the maple fudge my Gramma used to make during Christmas. She always added chopped walnuts to hers. I prefer chopped pecans. Good stuff and very easy. Thanks for sharing this recipe. Read More
(7)