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Amazing 1-Step Creamy Maple Fudge Secret

maple fudge
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This is the ultimate, no-fail recipe for creamy maple fudge. We use pure maple syrup for an authentic, rich flavor. Follow our simple plan for a melt-in-your-mouth texture that is perfect for gifting or enjoying yourself. Jacob perfected this recipe through careful planning and testing.

Ingredients

Scale
  • 2 cups Granulated Sugar
  • 2 tablespoons Light Corn Syrup
  • 1 cup Heavy Cream
  • 1/2 cup Pure Maple Syrup (Grade A Dark Robust recommended)
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Salt
  • 1 cup Chopped Pecans or Walnuts (optional)

Instructions

  1. Prepare an 8×8 inch pan by lining it with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the paper.
  2. Combine the sugar, corn syrup, and heavy cream in a medium, heavy-bottomed saucepan.
  3. Stir constantly over medium heat until the sugar dissolves completely.
  4. Attach a candy thermometer to the side of the pan, making sure the tip does not touch the bottom.
  5. Stop stirring once the mixture boils. Cook until the mixture reaches 234 degrees Fahrenheit (Soft-Ball Stage). This usually takes 10 to 15 minutes.
  6. Remove the pan from the heat immediately. Carefully stir in the maple syrup, vanilla extract, and salt. Do not mix vigorously.
  7. Let the mixture cool undisturbed until it reaches 110 degrees Fahrenheit (about 30 minutes). Do not rush this step.
  8. Once cooled, beat the mixture vigorously by hand or with an electric mixer on medium speed. Beat until the fudge loses its glossy shine and starts to thicken, becoming dull and losing shape (about 5 to 10 minutes).
  9. If you are adding nuts, quickly fold them in now.
  10. Pour the thickened fudge into the prepared pan. Do not spread or press it down; let it settle naturally.
  11. Let the fudge set completely at room temperature for several hours, or chill briefly to speed up setting.
  12. Once firm, lift the fudge out using the parchment overhang. Cut into small squares.

Notes

  • Use only pure maple syrup for the best flavor. Pancake syrup will not work.
  • Accurate temperature readings are key for the correct texture. Use a reliable candy thermometer.
  • If you do not have a thermometer, a small amount of the mixture dropped into ice water should form a soft, pliable ball.
  • If the fudge becomes too hard to stir, gently reheat the mixture for a few seconds until stirrable, then cool again before beating.
  • This fudge stores well in an airtight container at room temperature for up to one week.

Nutrition

Find it online: https://tasteportfolio.com/creamy-no-fail-maple-fudge-recipe/