Maple Fudge (The Best)
Maple Fudge (The Best)
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Maple Fudge (The Best)

10 MIN
10 MIN
1 H 30 MIN
64 squares



  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.


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.


  1. 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.

  2. 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.

  3. 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??

  4. 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..

  5. 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?

  6. 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!

  7. 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.

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

  9. 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!


  11. 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?

  12. 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.

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

  14. Very good

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