Maple Syrup Fudge is a classic Québécois candy that is traditionally made around the holidays. All you need is four ingredients to make a memorable sweet treat!

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Maple syrup fudge is a classic holiday candy in many Québécois households. Growing up, I mindlessly indulged in sucre à la crème after Christmas dinner, the cheery mood making it okay to eat just one more piece. Everyone will tell you that their grandmother’s recipe is the best, and yes, every family recipe is probably in fact the best, given it is enjoyed surrounded by people you love.

Making fudge can be a bit finicky, but I find the key is to be very careful not to overwhip the fudge mixture after the cooking process. If you do, the candy will still be delicious, but the texture will be harder and dryer than the expected heavenly, melt-in-your-mouth treat. The addition of a bit of white chocolate is a genius tip I encountered in a local food magazine: it doesn’t affect the flavor of the fudge but does wonders, texture-wise.

Maple Syrup Fudge should be enjoyed in tiny bites, so if you have leftovers or want to try something new, check out this fantastic cookie recipe: Chewy Maple Syrup Fudge and Pecan Cookies. Maple candies tucked in cookies? You better believe it!

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Maple Syrup Fudge

Maple Syrup Fudge is a classic Québécois candy that is traditionally made around the holidays. All you need is four ingredients to make a memorable sweet treat!

Prep Time:5 mins

Cook Time:30 mins

Resting Time:2 hrs

Total Time:2 hrs 35 mins

Servings 64 small pieces of maple syrup fudge

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 can pure maple syrup (540 ml)
• 2 tbsp butter
• 1 cup heavy whipping cream (35 % m.f.)
• 1 oz white chocolate, chopped
• ½ cup chopped pecans or walnuts (optional)

Instructions

• Butter an 8-in (20 cm) square baking pan, then line with parchment paper, letting two sides overhang. (This will make it easier to unmold the maple syrup fudge later on.)
• In a saucepan, bring the maple syrup and butter to a boil. Lower the heat and simmer for 5 minutes.
• Carefully whisk in the heavy cream. Clip a candy thermometer to the side of the saucepan. Bring to a boil, then lower the heat to medium and keep to a boil without stirring until the thermometer reaches 235°F (112°C). This should take 20 to 25 minutes. Remove from the heat, sprinkle the chopped white chocolate over the surface, and let rest without stirring for 5 minutes.
• Using a hand mixer, beat the maple syrup fudge mixture for 2 minutes. After beating, the mixture should then be very thick and pale beige in color.
• Transfer the fudge mixture to the prepared baking pan and use a spatula to spread it to an even layer. Sprinkle with the nuts, if using, gently pressing on the nuts to make them stick to the fudge mixture. (Alternatively, you can stir the nuts into the fudge mixture before you spread it into the pan.)
• Let the fudge cool completely over a wire rack, then refrigerate for 2 hours. Cut into small squares and serve.
• STORAGE: Store the maple syrup fudge in an airtight container at room temperature for 2 weeks, or freeze it for up to 2 months.

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