Maple Fudge (The Best)
Back
Maple Fudge (The Best)
Open in full-screen mode

Maple Fudge (The Best)

Preparation
10 MIN
Cooking
10 MIN
Cooling
1 H 30 MIN
Output
64 squares
Freezes

Ingredients

Preparation

  1. Line the bottom of an 8-inch (20 cm) square pan with parchment paper, letting the paper hang over two sides. Butter the other two sides.
  2. In a heavy saucepan, bring all the ingredients except for the chocolate and vanilla to a boil, stirring until the sugar is dissolved. Let simmer without stirring until a candy thermometer placed into the centre of the pan reads 240°F (115°C). Remove from the heat and add the chocolate and vanilla without stirring.
  3. Place the pan in a water bath. Let cool without stirring for 20 to 30 minutes or until the thermometer reads 110°F (43°C).
  4. Remove the pan from the water. With an electric mixer, beat the mixture for about 2 minutes or until it is thick and loses its gloss.
  5. Immediately pour into the prepared 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 1-inch (2.5 cm) squares.
  6. Store in an airtight container. The fudge squares can be made in advance and freeze very well.

Note

Adding white chocolate to your maple fudge is the secret to creamy texture; it does not change the flavour. Just a small 1 oz (28 g) piece will do.

Comments

  1. This was my first time making fudge and I had absolutely no problems with this recipe!! I followed it up until it said to add chocolate... I added walnuts instead! It is so creamy, it melts in your mouth... It's delicious fudge! I will 100% make this again, maybe with darker maple syrup and dark brown sugar (as I only had regular ol' maple syrup and light brown sugar on hand) - just to bring out a little more flavor.

  2. The fudge turned out the absolute perfect texture, even when I mixed it by hand after cooling instead of using a mixer. The final result was incredibly sweet, so I would recommend adding salt, but otherwise it was excellent. I would also advise only letting it cool to 160°F before stirring, and paying close attention as to not simmer it too quickly or slowly.

  3. I made this fudge recipe for my family for Xmas. I hope it last long enough for me to share. It is excellent. I followed the recipe to the letter. The only difference was that it cooled faster then I thought it would, so the mixing with a beater was not a long as directed. The texture and flavor is perfect.

  4. Very sweet with the addition of maple syrup and white chocolate! The taste is good but I prefer the classic. Also I find it is better for a creamy texture to stir continuously to cool down the fudge instead of letting it sit. I have made creamier fudge and I ALWAYS stir mine the minute I take it off the heat... ok recipe.

  5. Made this;came out to soft;followed insructions to redo;set up really quick&was crumbly! Has a really good flavor.

  6. Made it three times. Perfect each time. I think those who fail at making it, are cooking it too fast. Medium heat is plenty. Slow down.

  7. I made this the other day and it's amazing. I've tried making fudge once before and it came out very crumbly so I was nervous to try this recipe with all of the negative comments but the fudge came out so smooth and delicious.

  8. I love maple fudge. My wife and I decided to make this recite. Disaster. We followed the recipe to a tee. Bad idea. We live in the Rockies at 7100 feet. Our boiling point is below 190 degrees. I never stopped to think that the crystallization and candy temps might also be altitude dependent. To get to 238 (std candy temp) I essentially boiled all the liquid off. I tired Riccardo's fix-- no joy. Well I am going lower the end temperature to about215--220 and see if that works. If not, we'll try lowering it??

  9. I tried to make this but the texture was not right. It never really solidified and had more of a maple spread texture. Made for a really delicious icing though..

  10. I have not tried making it yet but what if you do not have a candy themometer? How can you tell you're doing it right?

  11. Amazing. I was a little worried about the negative reviews that said it was difficult. I have never made candy or fudge before. But I had a candy thermometer and followed the direction exactly and it turned out perfect!

  12. Definitely not a recipe for anyone who is not an expert at candy making. I am pretty advanced, but this recipe came out as a big clump of toffee for me as well. Too thick to actually beat when cooled, so no air got in to make fudge consistency. Proceed with caution.

  13. Its a really good recipe, it tastes amazing but it doesn't set, so I just add some icing sugar and it worked. Amazing!

  14. This is by far the best Maple fudge recipe I have ever tried... the recipe on allrecipes wouldn't even harden so it was like soup... Thanks Ricardo!

  15. DID NOT WORK!!!! DID EXACTLY!!!! HARD AS A ROCK!!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum