Maple Fudge (the ultimate)

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Preparation time
10 min
Cooking time
10 min
1 h 30 min
64 squares
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Nutrition Facts

For 4 squares

Without white chocolate

Teneur % valeur quotidienne
Calories 195  
Total Fat 6 g  
Saturated Fat 3 g  
Sodium (salt) 12 mg  
Carbohydrate 37 g  
Fibre 0 g  
Protein 0 g  

About nutrition facts



  1. Line the bottom of a 20-cm (8-inch) square pan with parchment paper, letting the paper hang over two sides and butter the other two sides.
  2. In a heavy saucepan, bring all the ingredients except for the chocolate and vanilla to a boil, stirring to dissolve the sugar. Attach a candy thermometer in the centre of the pan and simmer without stirring until the thermometer reads 115 °C (240 °F). Remove from the heat and add the chocolate and vanilla without stirring.
  3. Place the pan in a cold water bath. Let cool without stirring, until the thermometer reads 43 °C (110 °F) or 20 to 30 minutes.
  4. Remove the pan from the water. With an electric mixer, beat until the mixture loses its gloss but is still soft, about 2 minutes.
  5. Pour immediately into the pan and spread with a spatula. Cover with plastic wrap and let cool for 1 hour at room temperature or 30 minutes in the refrigerator. Unmould and cut into 2.5-cm (1-inch) squares.
  6. Store in an airtight container. The squares of fudge can be made in advance and freeze very well. 


White chocolate in your maple fudge? This is the secret to its creamy texture. It does not take much. A small 28 g (1 oz) square. That does not change the flavour of the fudge.


  1. Suzanne B.

    0 étoiles


  2. Dawn M.

    2 étoiles

    I made this twice. first time, followed the recipe perfectly, used the candy thermometer and it went hard and crumbly, and not enough to use a 8x8 pan. Second time, followed the instructions but no thermometer, only boiled for 7 mins, taste perfect but won't harden. It won't even harden in the freezer. My friend made the receipe and hers won't harden either. What went wrong?

  3. Ricardocuisine

    If it's hard, cracked and crumbly, it's because the sugar syrup was overcooked and there was not enough liquid left for a semi-soft texture. To salvage it, break the fudge up and heat it in a saucepan with 3 or 4 tbsp (45 to 60 ml) of 35% heavy cream. Bring to a boil, stirring until the sugar has completely melted. Allow the mixture to boil without stirring until a candy thermometer reads 237 to 239°F (114 to 115°C)- no more! Then proceed with the recipe as usual. On the other hand, if the fudge is too soft, it likely was not cooked to a high enough temperature to concentrate the sugar. Return the mixture to the saucepan with about 2 tbsp of 35% heavy cream and bring to a boil, stirring until a candy thermometer reads 237 to 239°F (114 to 115°C), which is the temperature for perfect results. Remember that crystallization can be finicky! Arm yourself with patience and some good old elbow grease, after cooling the mixture, you might have to stir for 10 to 15 minutes before the fudge starts to set.

  4. Shirley M.

    5 étoiles

    This fudge is sooo good. Once again I have first tried it at Folk a Rama and also Festival du Voyageur. Now I can make my own. Wonderful recipes Ricardo. I love French Canadian food.

  5. Kimberley D.

    5 étoiles

    Tried to make this & I guess I left it to cool to long as it turned into caramel

  6. Sonia D.

    5 étoiles

    Very good

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