This is an easy recipe for maple fudge made with pure maple syrup. It’s so simple recipe since it doesn’t even require a candy thermometer.
This recipe can be easily adapted with add-ins to make a variety of maple fudges, including: maple walnut fudge, maple pretzel fudge, maple pecan fudge, maple bacon fudge, maple nut fudge, and maple peanut butter fudge.
With any option you choose, this creamy maple fudge is a great sweet treat for the holiday season or really any time of the year.
Easy maple fudge
Servings: 30
Equipment
- 9x 13 pan or 9×9 square pan
- Spatula / rubber scraper
- Measuring cups, spoons
- Liquid measuring cup
- Sauce pan
- Parchment paper, wax paper or foil with cooking spray
- cutting board
- knife
Ingredients
- 1.5 sticks of butter
- 1.5 cups of granulated sugar
- 1.5 cups of maple sugar
- 5 oz. condensed milk evaporated milk
- 12 oz. white chocolate chips or white chocolate chunks
- 7 oz. marshmallow creme
- 1.5 tablespoons of pure maple syrup
Optional add-one:
- Walnuts for maple walnut fudge
- Crushed pretzels for maple pretzel fudge
- Chopped pecans for maple pecan fudge
- Mixed nuts for maple nut fudge
- Crispy, cooked bacon for maple bacon fudge
- Peanut butter for maple peanut butter fudge
Instructions
- Prepare a 9×13 inch pan, lined with parchment paper. You can also use wax paper, foil, or a foil pan. If you use foil or a foil pan, use cooking spray to coat the foil.
- In a saucepan melt the butter until it’s in a liquid form.
- Add maple sugar, white sugar and evaporated milk with the butter on medium heat. Stir frequently so it doesn’t burn. Mix until smooth so you cannot see the grains of sugar, and starts to lightly bubble.
- Remove from the heat source and let cool for 2-3 minutes.
- Return to the burner on low. Add the white chocolate chips and the marshmallow fluff. Stir until smooth.
- Add the maple syrup and stir until well combined.
- Pour into the prepared pan. Use a spatula to spread out the mixture evenly.
- Let cool for at least 2 hours. Then gently lift fudge out of the pan on to a cutting board. Flip over foil pan if using. Cut into small squares with a sharp knife.
- Store in an airtight container or wrapped in plastic wrap at room temperature.
Tips
- If you can’t find maple sugar, you can substitute with white sugar. Consider adding an additional 1-2 tablespoons of maple syrup to add more maple flavor without the maple sugar.
- Make sure to use real maple syrup in this recipe instead of maple extract or “pancake syrup“ with fake maple flavoring for a richer, deeper sweetness.
Variations of maple fudge:
- Maple walnut fudge: Add walnuts to the bottom of the pan before pouring the maple fudge mixture.
- Maple pretzel fudge: Add pretzel pieces to the bottom of the pan before adding the maple fudge mixture.
- Maple pecan fudge. Add chopped pecans to the bottom of the cake pan before pouring the maple fudge.
- Maple nut fudge. Add chopped mixed nuts to the 9×13 pan prior to pouring the fudge.
- Maple bacon fudge. Cook crispy bacon, chop into small pieces and sprinkle in the bottom of the pan. Then pour the maple fudge mix on top.
- Maple peanut butter fudge. After pouring the warm maple fudge mixture into the pan, add dollops of peanut butter into the fudge. Then, take a knife and swirl the peanut butter through the fudge.
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