Maple Syrup Fudge is a classic Québécois candy traditionally made around the holidays. All you need is four ingredients to make a memorable sweet treat!
This post contains affiliate links. Full disclosure is at the bottom of the article.
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.
What is maple syrup fudge, exactly?
Québécois maple syrup fudge, commonly known in Québec as “sucre à la crème” (“cream sugar”), is a soft, creamy candy made with maple syrup, one of the province’s most renowned products. Québec is the world’s largest producer of maple syrup, so we have devised countless delicious ways to incorporate it into our cuisine. Maple syrup fudge is an irresistible, traditional example!
Maple syrup fudge is a firm but tender candy, with a creamy smooth texture that melts-in-your-mouth and an intense maple flavor.
When is maple syrup fudge made and served in Québec?
In Québec, maple syrup fudge is a treat that can be enjoyed year-round (especially if you love it as much as I do!), but there are particular moments or occasions when it is especially popular:
Sugar Shack Season: The most iconic time to enjoy maple products in Québec is during the sugar shack (or “cabane à sucre”) season, which typically starts in late February through early April. This is when maple sap is collected and boiled to produce maple syrup. Sugar shacks often serve a range of maple-infused treats, such as maple pudding (pouding chômeur) and fudge, as part of their traditional meals.
Holidays: Sucre à la crème is a popular treat during the holiday season, especially around Christmas and New Year’s. It’s often given as a gift, served at family gatherings, or made as a special treat for the festive season.
Special Occasions: Birthdays, family reunions, and other special occasions can feature sucre à la crème, especially if someone in the family or group has a particular fondness for it!
Everyday Treat: Because it’s so delicious, many Québécois will gladly enjoy maple syrup fudge as an everyday treat, though it is more popular during the colder months because it’s a super sweet, rich treat. You’ll also find maple syrup fudge in some public markets, local bakeries, gourmet stores, and even some grocery stores during maple season.
Helpful Tips for Making Maple Syrup Fudge
Making maple syrup fudge is not especially difficult, but it does require careful attention to some key details. Here are some of them:
Temperature: One of the most crucial aspects of fudge-making is achieving the right temperature. It’s mandatory to use a candy thermometer and to keep an eye on the cooking process at all times. If the fudge mixture doesn’t reach the “soft ball” stage (around 235°F/113°C), the fudge might not set correctly. Conversely, the fudge can become hard or grainy if it’s overheated. Using a candy thermometer can help you maintain accuracy.
Timing: Overcooking or undercooking the syrup will, too, result in the wrong texture. You must remove the mixture from the heat at just the right moment!
Mixing: After removing the maple syrup fudge mixture from the heat, you must beat it for it to become pale and creamy. Beating the fudge to the right consistency can be a bit of a workout, but you can use a hand mixer to do it, too. Again, if you underbeat the mixture, the fudge may not set properly; if you over-beat it, it can become grainy.
Using Pure Maple Syrup: Unless you want the entire population of Québec to be mad at you, never ever consider making maple syrup fudge with anything other than pure maple syrup! Inexpensive maple-flavored syrups simply won’t work. Go for the real thing, and you’re in for a real treat.
These tips might make maple syrup fudge more intimidating to make than it really is. In fact, maple syrup fudge comes together quite quickly, so with a bit of practice, this is a delicious treat you can whip up in no time. But even if your fudge doesn’t turn out perfect the first time, the results are usually still delicious! Soft maple syrup fudge is great on morning toast, whereas crumbled hard fudge is a delicious granola or ice cream topping.
As with many cooking projects, practice makes perfect! The more you make it, the more familiar you become with the look and feel of each stage, which will help make the process smoother.
A different way to enjoy maple syrup fudge
Maple Syrup Fudge is usually enjoyed in tiny bites, but if you have leftovers or want to try something new, check out this fantastic cookie recipe:Chewy Maple Syrup Fudge and Pecan Cookies. Maple fudge tucked in cookies? Don’t mind if I do!
Maple Desserts & Treats Cookbook
Love maple? Then you need to get your hands on my Maple Desserts & Treats Cookbook! Filled with 25 maple-centric recipes, from timeless classics to modern treats, Maple Desserts & Treats is a downloadable eBook with a collection of irresistible recipes made with nature’s most aromatic sugar. Get it all in a handy, “save it everywhere” PDF format! LEARN MORE
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.
Did you make this?
Tell me how you liked it! Leave a comment or take a picture and tag it with @foodnouveau on Instagram.
Disclosure Notice: This site participates in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.
If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me create new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.