Imagine a melt-in-your-mouth treat that captures the essence of Canadian comfort and tradition in every single bite. Grandma Marg's Maple Fudge is not just a dessert—it's a nostalgic journey through rich, velvety maple goodness that will transport you straight to the cozy kitchens of rural Canada. With just a few simple ingredients and some culinary patience, you can create a decadent confection that will have your family and friends begging for more. Get ready to unlock the secret to the most irresistible maple fudge you've ever tasted!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Canadian
Serves: 16 pieces
Ingredients
- 2 cups maple syrup
- 1 cup heavy cream
- 1/4 cup unsalted butter
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare your equipment by lining an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a heavy-bottomed medium saucepan, combine maple syrup, heavy cream, and unsalted butter. Place over medium-high heat and stir gently to combine ingredients.
- Attach a candy thermometer to the side of the pan, ensuring the tip doesn't touch the bottom of the pan. Allow the mixture to come to a boil without stirring.
- Cook the mixture, watching carefully, until it reaches 238°F (114°C), which is the soft-ball stage. This typically takes about 10-12 minutes.
- Immediately remove the pan from heat and let the mixture cool without stirring until it reaches 110°F (43°C), approximately 10-15 minutes.
- Add vanilla extract and salt, then vigorously beat the mixture with a wooden spoon until it becomes thick and loses its glossy appearance and starts to look matte.
- Quickly pour the fudge into the prepared parchment-lined pan, spreading evenly with a spatula.
- Allow the fudge to cool at room temperature for 2-3 hours until completely set.
- Use the parchment paper overhang to lift the fudge out of the pan, then cut into 16 equal squares using a sharp knife.
- Store the maple fudge in an airtight container at room temperature for up to one week, separating layers with parchment paper.
Tips
- Use a high-quality candy thermometer for precise temperature tracking—accuracy is key in fudge-making.
- Be patient during the cooling process and avoid stirring the mixture before it reaches the right temperature.
- Vigorously beat the fudge when it reaches 110°F to ensure a smooth, creamy texture.
- Line your pan with parchment paper for easy removal and clean cutting.
- Store fudge in a cool, dry place and use parchment paper between layers to prevent sticking.
- For best results, use pure maple syrup rather than maple-flavored syrup.
- Allow the fudge to set completely at room temperature for the perfect consistency.
Nutrition Facts
Calories: 167kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 25mg
