Many maple fudges use traditional fudge-making methods until it reaches the right temperature. So we ended up with an easy no-cook chocolate fudge with maple extract. It’s smooth with a delicious hint of maple, and it really couldn’t be easier when you simply melt everything together and let it set. I hope you can learn the simple process of making this maple fudge recipe!
Can I add anything to maple syrup?
Yes. Nuts are an obvious choice – pecans or walnuts will pair perfectly with the maple flavor. If you want to add some, chop some up and add them to the fondant before placing it in the baking dish to set. You can also add some on top for decoration.
Can a microwave be used?
Yes. Just heat the made maple syrup at 80% power for 30 seconds.
How to store maple fudge?
This fudge will keep for a week or two in an airtight container, which means it’s perfect for homemade gifts for friends and family.
If you want to keep the fondant longer, you can freeze it for a few months. Just wrap it in plastic wrap and place it in a freezer bag or airtight container.
Maple Fudge Recipe:
- 1 cup (250 ml) 35% heavy cream
- 1 cup (210 g) sugar
- 1 cup (240 g) lightly packed brown sugar
- 1/2 cup (125 ml) maple syrup
- 2 tbsp (30 ml) corn syrup
- 1 oz (28 g) white chocolate, chopped (optional)
- 1/4 tsp (1 ml) vanilla extract
- Line the bottom of an 8-inch (20-cm) square pan with parchment paper, allowing the paper to hang on the sides. Butter the other two sides.
- In a heavy saucepan, bring all ingredients except chocolate and vanilla to a boil, stirring until sugar dissolves. Simmer without stirring until a candy thermometer in the centre of the pot reads 240°F (115°C). Remove from heat and add chocolate and vanilla without stirring.
- Put the pan into the water bath. Cool without stirring for 20 to 30 minutes or until a thermometer reads 110°F (43°C).
- Remove the pan from the water. Using an electric mixer, beat the mixture for about 2 minutes or until it thickens and loses its shine.
- Pour immediately into the prepared pan and spread with a spatula. Cover with plastic wrap and chill at room temperature for 1 hour or in the refrigerator for 30 minutes. Unmold and cut into 1-inch (2.5 cm) squares.
- Store in an airtight container. Fudge cubes can be made ahead and freeze well.