Maple Fudge

Preparation info

  • Difficulty


  • Yield:



Appears in

Chocolates and Confections

By Peter Greweling

Published 2007

  • About


Maple syrup 1390 g 49 oz 56%
Heavy cream 350 g 12 oz 14%
Invert sugar 170 g 6 oz 7%
Glucose syrup 130 g 5 oz 5%
Walnuts, toasted, chopped 260 g 9 oz 10%
Premade fondant 170 g 6 oz 7%
Vanilla extract 20 g 1 oz 1%
Batch Size 2490 g 88 oz 100%


  1. Combine the maple syrup, cream, invert sugar, and glucose syrup in a saucepan. Cook to 118°C/245°F, stirring constantly.
  2. Pour the cooked batch onto a marble slab. Place the walnuts, fondant, and vanilla extract on top of the syrup.
  3. Allow the mixture to cool to 50°C/120°F. Using a scraper, agitate until the mixture turns creamy and opaque, about 8 minutes.
  4. Deposit into a frame 12 × 12 × ½ in set on lightly oiled parchment paper.
  5. Place another piece of lightly oiled parchment paper on top of the fudge. Using a rolling pin, flatten the top. Allow the fudge to crystallize before removing the parchment paper. Or, if desired, leave rippled for a more natural appearance. Crystallization will take about 30 minutes.
  6. Cut into 25-mm/1-in squares. Wrap to prevent drying.