Old Fashioned Maple Fudge

So I know that I said I would be adding recipes to this website no stop, well I lied I kind of suck a sticking with things but anyways here is a recipe for homemade fudge I made for everyone at X-mas time!

Maple Cream Fudge

Old Fashioned Maple Cream FudgeCombine sugars, cream, butter, salt and maple syrup into a sauce pan.

Old Fashioned Maple Cream FudgeBringing ingredients to a boil.

Old Fashioned Maple Cream FudgeCooling process, pour mixture into a kitchen aid standing mixer for a faster cool down.

Old Fashioned Maple Cream FudgeWhip mixture till fudge is no longer glossy, stop mixing when candy becomes harder to paddle.

Old Fashioned Maple Cream FudgeNo longer glossy, (add icing sugar if mixture is still to thin and not thickening.)

Old Fashioned Maple Fudge

Old Fashioned Maple Fudge


  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 1 cup 35% whipping cream (heavy cream)
  • 1/3 cup butter
  • 1/4 cup pure maple syrup
  • 1 tbsp vanilla
  • pinch of salt
  • 1/4-1/2 cup icing sugar


  1. Combine sugars, cream, butter, salt and maple syrup into a sauce pan.
  2. Place over medium heat, and bring to a boil.
  3. Lower temperature and continue to stir, let mixture cook out.
  4. To test fudge mixture after about 7 mins pour a little bit into cold water.
  5. You want it to each the soft ball stage, so it will actually look like a little ball sinking to the bottom of the glass.
  6. Remove from heat after it reaches this stage and add in your vanilla about 2 teaspoons worth.
  7. It will take about 10-15 mins for fudge to cool and thicken up, I like to use my kitchen aid standing mixer with the paddle attachment to beat the fudge into the consistency I like. Watch for your mixer starting to slow down. The mixture will get harder, once fudge starts becoming hard to stir turn off kitchenaid, if mixture is not stiffening up add stiffed icing sugar and continue mixing.
  8. The pour mixture into a buttered dish, then refrigerate.


If fudge mixture ends up being to runny, slowly add sifted icing sugar until you get the right consistency. Consistency should look like the last picture.


 maple cream fudge


    • David says:

      I follo w. Do this recipe axactly..it took just a tad more than half a cup of icing sugar to get the consistency right and cooked at a very low boil while whipping with an electric beater constantly..It turned out perfectly and so smooth ..so thanks very much.My 6 year old granddaughter did most of the work.easy recipe.

  1. Kathy says:

    I noticed that you did not state how much powdered sugar to use if fudge is too thin. My children and I all love Sees Bordeaux so I want to try this. Also, what size dish? Thanks

    • Sammy says:

      Sorry I go by adding a little at a time until I have reached the consistency I like! you could try a teaspoon at a time. Also you can use any sized pan, it all depends on if you want your fudge brick to come out thick or thin.

    • Sammy says:

      Hi Shannon sorry to hear that the fudge recipe did not turn out for you how it should! You may have over beaten your mixture. That is why it would have come out hard and not creamy

  2. Joann says:

    I made this twice one last year , following the recipe exactly and it did not harden to a fudge very sticky delicious but not fudge..

  3. Trellyn says:

    I’ve made this twice, the first time it worked like a charm! I could have eaten the entire pan myself. It was a big hit too. The second time I made it it didn’t harden, I must have forgot the icing sugar. A few months later I’m back to make it again for a potluck. Thanks for this recipe, it’s SO good! I’ll keep coming back to make it again and again.

    • Sammy says:

      Hi Trellyn! I am glad you enjoy them 🙂 they are super addicting. Sorry to hear they didn’t turn out the second time, candy making is a tricky thing 😉

  4. kristine says:

    Do you think I can substitute more maple syrup for less brown sugar? Just wondering if it will give it a more mapley flavour which I want 🙂

    • Sammy says:

      You don’t’ want to reduce the amount of sugar because it will mess with the setting of the fudge. Add more maple syrup to get that advanced maple flavor 🙂

  5. Mrs, Robertson says:

    I think i would love someone to come to my house and show me how to do this correctly. I’ve now tried three times and can’t get it to set. good flavour for sure but frustrating. I guess you need to have the magic touch and I’m lacking. On to the next recipe!

    • Sammy says:

      Fudge making is kind of like an art form, when I first tried my hand at it, it took me a bunch of times to get the timing right and it really helps to have good equipment.

  6. Michelle says:

    I made this last night for teacher presents. I followed the recipe and it turned out perfectly. I believe it is the best maple fudge I have ever had. Thank you!

  7. Bethany Bakker says:

    This recipe was amazing! I did not have whipping cream so used whole milk and increased butter to 2/3 c. If some people are having trouble with how long to boil (especially if it turns out more like taffy), I highly reccommend a candy thermometer. They are an inexpensive foolproof way to make consistently good fudge. I heat the mixture on low til the temp is 250 degrees F using candy thermometer. Thank you so much! Everyone who’s tried it wants the recipe.

  8. SW says:

    I would really appreciate it if there were alternative instructions for those who don’t own a kitchen aid stand mixer. It is a great recipe but your instructions don’t help me when I get to that part.

    • Sammy says:

      Using the mixer cuts the time, and doesn’t make your hand hurt. You can manually beat fudge with a wooden spoon until you get the right consistency and texture. I will add alternate instructions for those who don’t have a mixer.

  9. Hazel says:

    I loved it so much.And becasue I had leftover mix I added a little bit of caramel to the mixture and it was even better.

Leave a Reply