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Maple Fudge on AprilJHarris.com
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5 from 4 votes

Maple Fudge

Servings 30 pieces
Author Canadian Living Magazine


  • 2 cups packed dark brown sugar
  • 1 cup whipping cream
  • ½ cup pure maple syrup
  • 2 tablespoons butter cut in small pieces
  • ½ teaspoon baking soda
  • teaspoons vanilla


  • Prepare a 7 or 8 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 heavy saucepan.
  • In the saucepan off the heat, mix together the sugar, cream maple syrup, butter and baking soda.
  • Bring the mixture in the saucepan to the boil over medium heat, stirring constantly with a wooden spoon.
  • Boil, stirring occasionally, until a candy thermometer registers 238°F (114°C). 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 wide 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.
  • Scape 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 into small squares.
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