Maple and Toasted Pecan Fudge.

Posted by thibeaultstable on
If you want to satisfy a craving for something sweet this fudge will do the trick.
Rich and Creamy.
I buttered and lined the dish with parchment.
The parchment makes it easy to pull the fudge out of the pan in one piece.
Easier to slice.
I would usually add toasted walnuts to a maple fudge,
but I was out of walnuts so I used toasted pecans instead.
I get more emails on fudge than anything else.
I love to hear from followers who have had problems making fudge in the past, but have tried my fudge recipe (s) and are now successful.

Maple Cream Fudge  (Click to Print)

1 cup white sugar
1 cup brown sugar
1 cup cream (Heavy/Whipping Cream)
1/2 cup of butter
1/4 cup of maple syrup
pinch of salt
vanilla
Toasted Walnuts

Add the two sugars, butter and cream maple syrup and salt into a sauce pan. Place over medium heat.  Stir while bringing to a boil.  Lower the heat and continue to stir slowly while the mixture cooks.   After about 7 minutes, test by pouring a small amount into some cold water. You want it to form a soft ball.  You might need to cook it for another minute or two.  Remove from the heat, add a couple of teaspoons of vanilla and start stirring.   It takes about 14 or 15 minutes for the fudge to cool and thicken.  Pour into buttered dish.

TIP: If you let the fudge sit for 10 minutes after removing from the heat and allow it to cool slightly this will reduce the stirring time.

Option: Replace the cream and cup of white sugar with one can of  Sweetened Condensed Milk and increase the maple syrup to 1 cup.

11 Comments Add yours

  1. Unknown's avatar Libellula Jewelry says:
    September 5, 2013 at 4:25 pm

    Thank you so much for sharing your recipe. I really look forward to trying it this Autumn!

  2. Unknown's avatar Valerie Harrison (bellini) says:
    September 5, 2013 at 7:34 pm

    This has always been my favourite fudge, ice cream and cake.

  3. Unknown's avatar La Table De Nana says:
    September 6, 2013 at 1:07 pm

    Yours always looks so perfect!!I bet yours tastes better than mine..yet it's your recipe:)

  4. Unknown's avatar S2K says:
    September 6, 2013 at 1:39 pm

    What size dish do you pour it into?

  5. Unknown's avatar Madonna/aka/Ms Lemon of Make Mine Lemon says:
    September 7, 2013 at 10:16 pm

    I pinned this for Christmas time. This looks delicious and a great alternative to chocolate.

  6. Unknown's avatar Thibeault's Table says:
    September 9, 2013 at 4:21 am

    I use a small vintage pyrex dish. Looks like a loaf pan with low sides. There is a picture of the dish here……http://www.thibeaultstable.com/2010/01/homemade-fudge.html

  7. Unknown's avatar Thibeault's Table says:
    September 9, 2013 at 4:21 am

    Libellula, you are welcome.~Ann

  8. Unknown's avatar Thibeault's Table says:
    September 9, 2013 at 4:22 am

    Monique, everything you make is perfect.~Ann

  9. Rachel W.'s avatar Rachel W. says:
    December 1, 2023 at 9:38 pm

    Hi! How much of the toasted nuts would I use, and when do I add them? Thank you, Rachel

  10. thibeaultstable's avatar thibeaultstable says:
    December 5, 2023 at 7:02 am

    I’m sorry Rachel, just saw your comment. Well I like the toasted nuts so I would start with between 1/2 cup and a full cup depending on how you like your fudge. You can always add more or less. And I don’t break them up too small.

  11. Rachel W.'s avatar Rachel W. says:
    December 16, 2023 at 5:54 am

    No worries, I appreciate the reply! Okay great, that’s very helpful. And I appreciate the tip not to break them up too small. I 100% would have done that haha.

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