Ingredients:

  • 2 cups (400g) granulated sugar
  • 1 cup (240ml) heavy cream (35% milk fat or higher)
  • 1 cup (240ml) pure maple syrup (Grade A or B)
  • 4 tablespoons (56g) unsalted butter, cut into pieces
  • 1/4 teaspoon (1.25ml) salt
  • 1 teaspoon (5ml) pure vanilla extract

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper or non-stick foil, leaving an overhang for easy removal.
  2. In the saucepan, combine the sugar, heavy cream, maple syrup, butter, and salt.
  3. Attach the candy thermometer to the side of the saucepan. Cook over medium heat, stirring constantly until the sugar dissolves. Then, stop stirring and bring the mixture to a boil. Continue cooking, without stirring, until the thermometer registers 235-240°F (113-116°C) – the soft-ball stage.
  4. Remove the saucepan from the heat and let it cool for a few minutes, until the bubbling subsides slightly.
  5. Add the vanilla extract. Using a wooden spoon or spatula, beat the fudge mixture vigorously until it thickens and loses its gloss, about 5-10 minutes. The mixture should start to look matte and pull away from the sides of the pan.
  6. Immediately pour the fudge into the prepared baking pan. Spread it evenly.
  7. Cover the pan with plastic wrap and refrigerate for at least 2-3 hours, or until completely firm.
  8. Once firm, lift the fudge out of the pan using the parchment paper overhang. Cut into 1-inch squares and serve the maple fudge.