Maple Fudge

Maple Fudge
  • 30 squares
  • 0:10 Preparation
  • 0:20 Cooking
  • 0:30 Total Time


Add all
  • 2 cups
    (500 mL)

    Maple syrup

  • 3 Tbsp.
    (45 mL)


  • 1 cup
    (250 mL)

    35 % cream

  • 1/2 cup
    (125 mL)

    chopped nuts (optional)


Heat the syrup and butter in a casserole and simmer gently for 5 minutes.

Add cream and let cook until the candy thermometer shows a temperature of 118°C (245°F).

Add nuts and remove from heat. Let sit for 5 minutes.

Using an electric beater (or hand mixer) beat the mixture for 10 minutes at maximum speed.

Pour into a buttered mould and let cool completely in the refrigerator before cutting into pieces.

Source: Féd. des producteurs acéricoles du Québec