Maple Creams Fudge

Ingredients

• 2 tsp (10 ml)vanilla
• 3 Tbsp (43 g)unsalted butter
• 2 cups (480 ml)maple syrup
• 2 cups (about 440 g)dark brown sugar
• 3 Tbsp (45 ml)corn syrup
• 2 cups (480 ml)cream
• for the panbutter

Instructions

1. 1

   Prepare the pan

   Grease an 8 x 8-inch (20 x 20 cm) pan.

2. 2

   Melt the butter

   Melt the unsalted butter in a large saucepan, swirling it to coat the base and sides.

3. 3

   Add the ingredients

   Add the maple syrup, cream, corn syrup and brown sugar to the saucepan.

4. 4

   Bring to a boil

   Heat the mixture, stirring, until it reaches a gentle boil.

5. 5

   Cover and cook

   Cover the saucepan and let the mixture cook for 3 minutes.

6. 6

   Cook to soft ball

   Continue cooking until the mixture reaches the soft-ball stage.

7. 7

   Add the vanilla

   Stir the vanilla into the mixture.

8. 8

   Remove from heat

   Take the saucepan off the heat.

9. 9

   Beat until thick

   Beat the mixture until it is creamy and thick.

10. 10

    Fill the pan

    Pour the fudge into the prepared pan.

11. 11

    Leave to set

    Allow the fudge to set before cutting.

What is maple creams fudge?

Fudge is a concentrated sugar confection, traditionally made by cooking sugar with dairy and then beating it as it cools. This American-style version gets its flavour from maple syrup alongside dark brown sugar.

The maple brings a distinctive caramel-like taste, while the cream and beating give the finished pieces their rich, creamy texture. The recipe makes a full 8 x 8-inch pan to cut into small squares.

Nutrition and macros by portion

The nutrition label shows one serving as written: 171 calories, 1g protein, 32g carbs, 7g fat.

The maple syrup, brown sugar and corn syrup provide most of the carbohydrates, while cream and butter account for much of the fat; the cream supplies a little protein. Balance a piece with fresh fruit and an unsweetened drink.

The sugars and cream

Maple syrup: use real maple syrup for its characteristic flavour; syrup blends into the cooked mixture rather than leaving distinct layers.

Brown sugar: dark brown sugar adds a deeper, molasses-like note. Break up any hard lumps before measuring so they dissolve evenly.

Cream: cream contributes richness and helps create the smooth texture. Stir the ingredients together as they heat so the sugars disperse.

Reaching the soft-ball stage

Soft-ball stage: this is the point at which a little of the hot sugar mixture forms a soft, pliable ball when dropped into cold water. A sugar thermometer can help identify the stage; the recipe does not specify a temperature.

Steady heat: once the mixture is boiling, keep a close eye on it and avoid letting it boil too vigorously. Sugar mixtures are extremely hot, so handle the pan carefully.

Beating for a creamy texture

After adding the vanilla and taking the pan off the heat, beat the mixture until it thickens and turns creamy. This change in texture is the cue to pour it into the prepared pan.

Work promptly once it reaches that consistency, as the fudge will continue to firm as it cools. Spread it in the pan without delay rather than continuing to beat it.

Setting and cutting

The recipe gives a total time of 210 minutes, including time for the fudge to set. Let the slab firm up fully before cutting so the squares hold their shape.

A lightly buttered, sharp knife can make neater cuts. For small servings, cut the 8 x 8-inch slab into 24 pieces as the recipe yield suggests.

Serving ideas

Serve a square on its own with coffee or tea, or offer it as part of a small selection of sweets. Its rich sweetness pairs well with unsweetened drinks and fresh fruit.

For a dessert plate, add a few berries or slices of pear alongside a piece of fudge. Keep the portions modest, as the maple and brown sugar make this a concentrated sweet.

Recipe notes & tips

• Grease the pan before you begin so it is ready when the fudge is thick.
• Use a large saucepan to leave room for the mixture to bubble safely.
• Stir while heating so the sugar dissolves evenly into the cream and syrups.
• Watch closely as the mixture approaches the soft-ball stage because it can progress quickly.
• Beat only until the mixture is creamy and thick, then pour it into the pan promptly.
• Let the fudge set completely before cutting for cleaner pieces.

Variations

• Add toasted pecans: fold them in after beating for crunch.
• Use walnuts: stir in chopped toasted walnuts just before pouring.
• Add a little salt: sprinkle flaky salt over the surface before the fudge sets.
• Try maple and vanilla: add a small pinch of cinnamon with the vanilla for a warm spice note.

Common mistakes to avoid

• Boiling too vigorously: keep the heat steady so the mixture does not scorch on the base.
• Skipping the soft-ball stage: cook until the mixture reaches the specified stage or the fudge may not set as intended.
• Leaving the mixture uncovered too soon: keep it covered for the full 3 minutes in the recipe.
• Beating for too long: stop once the mixture is creamy and thick, then transfer it to the pan.
• Cutting too early: wait until the slab has set so the pieces are less likely to collapse.

How to store

Store the set fudge in an airtight container in a cool place for up to 1 week, separating layers with baking paper. It is best served at room temperature; no reheating is needed.

Frequently asked questions