Maple Fudge



20 min


1 h


8 servings

Maple Fudge

This three-ingredient fudge is rich, creamy and pretty easy to pull off.


  • ½ cup maple syrup
  • ¼ cup 35% whipping cream
  • 1 tbsp unsalted butter


  • Combine maple syrup, cream and butter in a medium saucepan set over high. Boil, without stirring, until temperature reaches 235F on a candy thermometer or until mixture turns dark amber, 6 to 8 min. (Tip: If you have a candy thermometer, use it. Precision is key in candy making.)
  • Very carefully pour hot mixture into a medium bowl. Using an electric mixer on medium speed, beat mixture until crumbly, about 3 min. Roll mixture into a ball with your hands.
  • Place ball on a piece of parchment paper. Lay another piece of parchment overtop. Using a rolling pin, flatten ball into a ¼-in.-thick slab. Transfer to a baking sheet and refrigerate until firm, about 30 min. Remove top layer of parchment and use cookie cutters to cut out shapes. Refrigerate until ready to eat.

Nutrition (per serving)

  • Calories
  • 85,
  • Carbohydrates
  • 10 g,
  • Fat
  • 4 g,
  • Sodium
  • 5 mg.

Originally published in the Today’s Parent January 2017 issue. Photo by Erik Putz.