Canadian Maple Fudge

Few sweets feel more Canadian than maple fudge. Creamy, melt-in-your-mouth, and rich with pure maple syrup, it’s a treat you’ll find at sugar shacks, fairs, and holiday markets across the country. For many families, a tray of homemade maple fudge at Christmas or during maple season in early spring is a tradition that ties generations together. Smooth and sweet, it’s a taste of Canada in every bite.

Prep Time: 10 minutes

Total Time: 40 minutes (plus cooling)

Makes: About 36 squares

Ingredients

• 2 cups pure maple syrup

• 1 cup heavy cream (35%)

• ¼ cup unsalted butter

• Pinch of salt

Method

• Prepare pan: Line an 8-inch square baking pan with parchment paper, leaving some overhang for easy removal.

• Cook syrup: In a heavy saucepan, combine maple syrup, cream, butter, and salt. Bring to a boil over medium heat, stirring until butter melts.

• Boil: Continue cooking without stirring until the mixture reaches 238°F (soft-ball stage) on a candy thermometer.

• Cool slightly: Remove from heat and let mixture cool undisturbed to 110°F.

• Beat: Using a wooden spoon or hand mixer, beat mixture until it thickens, lightens in colour, and loses its glossy sheen (about 5–10 minutes).

• Set: Quickly pour into prepared pan, smoothing the top. Let cool completely, then cut into squares.

Variations

• Nutty maple fudge: Stir in ½ cup toasted walnuts or pecans before pouring into the pan.

• Vanilla twist: Add 1 tsp vanilla extract during the beating stage for extra depth.

• Holiday finish: Sprinkle with flaky sea salt or crushed candy cane before setting.