Maple Fudge Recipe

This Creamy Maple Fudge recipe is rich, delicious and downright irresistible, the perfect treat and great for gifting too.

Back in 2015, I discovered a new to me Maple Fudge recipe on the Canadian Living website. Being Canadian as well as British, I have a soft spot for anything maple! I tested and adapted the recipe a little, and then decided to include the recipe in some holiday baking fun with my Goddaughters, Lotte and Kimi over Christmas 2016.

This maple fudge recipe post was originally published in 2016, back when Lotte and Kimi were little. The girls have grown up into wonderful young women, but I cherish memory of the fun we had that day. I’m updating this post now and new photographs are coming soon too as well.

Updated March 2026

Tips for Making This Recipe

Get everything ready before you start. This is one of those recipes you can’t leave on its own, so be sure to have everything you need to hand.

Allow plenty of time for making this maple fudge recipe. You need to allow 2 hours for the mixture to cool before beating it together with the vanilla. This is a really important step that affects the texture of the recipe. After the fudge is in the pan, it needs at least two hours to chill before you cut it.

If you can, make the recipe the day before you need it. The fudge will benefit from chilling over night before being cut into squares.

Be sure to use real maple syrup for this maple fudge recipe. Please do not use ‘pancake syrup’. The texture is different and it does not taste the same. 

Do not skimp on the butter when greasing the bowl, saucepan or square pan. The maple fudge mixture is very sticky and it’s a pain if you do not grease them properly.

Be careful. The fudge mixture gets really hot and it’s easy to burn yourself. Be extra careful making any kind of candy with little ones as the hot mixture can be very dangerous. When I made the recipe with Kimi and Lotte, they helped me mix the ingredients together off the heat and then took turns carefully stirring the mixture whilst I held the saucepan. When the mixture got close to the boil, I took over, keeping the kids away from the hot mixture until it had cooled to a safe temperature once again.

Store the finished fudge in a sealed container at room temperature for up to 2 weeks, but bear in mind it tastes best in the first few days after it is made. If you need to stack the pieces of fudge, be sure to put greaseproof paper or baking parchment between the layers or it will stick together. Refrigerating fudge may dry it out, so if you do put it in the fridge be sure the container you use is really airtight.

Maple Fudge is such a treat and it makes a great gift from the kitchen all year round. I like to package it in a cute airtight container, wrap it, and then attach the maple fudge recipe to it so the recipient can make the recipe for themselves too.

Maple Fudge – Printable Recipe

Created by: April J Harris

Maple Fudge Recipe

Course Dessert

Cuisine Canadian

Servings 25 pieces

This Creamy Maple Fudge recipe is rich, delicious and downright irresistible, the perfect treat and great for gifting too.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 4 hours hrs 40 minutes mins

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 cups packed dark brown sugar
• 1 cup double cream substitute whipping cream if double cream is not available
• ½ cup pure maple syrup
• 2 tablespoons butter, cut in small pieces plus more for greasing the pan, bowl and saucepan
• ½ teaspoon baking soda
• 1½ teaspoons vanilla

Instructions

• Before you start this maple fudge recipe, prepare a 7 inch square baking dish or cake pan, lightly buttering the sides and lining the bottom with parchment or greaseproof paper.
• Butter a large heat proof bowl and set aside.
• Butter the sides of a large, heavy saucepan.
• Use a wooden spoon to mix together the sugar, cream maple syrup, butter and baking soda in the saucepan before putting it on the heat.
• Put the saucepan on the stove or hob over medium heat.
• Bring the mixture in the saucepan to the boil over medium heat, stirring constantly with the wooden spoon.
• Let the mixture boil, stirring frequently, until a candy thermometer registers 238°F (114°C). (Do not leave the pan unattended!) This is the soft boil stage and can also be judged by dropping about a half teaspoon of the mixture into very cold water. The syrup should form a soft ball that flattens when it is removed from the water.
• Pour the mixture into the greased bowl you prepared earlier. Place the bowl on a rack and let cool in a safe place to 100°F (38°C). This will take about 2 hours.
• Transfer the mixture to the bowl of an electric mixer and beat in the vanilla.
• Continue to beat the mixture at medium high speed for about 7 more minutes until it is lovely and thick and most of the gloss has disappeared.
• Scrape maple fudge mixture into the buttered, parchment lined baking dish or cake pan, smoothing the top.
• Place the pan on a rack and allow to cool thoroughly.
• Chill in the fridge before cutting the maple fudge into small squares.

Notes

Links to equipment below are affiliate links. As an Amazon Associate I earn from qualifying purchases.

Equipment

• 1 set of measuring cups OR
• 1 set of kitchen scales
• 1 set of measuring spoons
• greaseproof paper
• 1 large saucepan
• 1 large bowl
• 1 7 inch (18 cm) square pan
• 1 candy thermometer

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If you enjoyed this recipe, you may also like Apple Pecan Cake with Maple Glaze.