Dessert: United States – Vermont – Vermont Maple Fudge

Serving Size: 24

Approximate Time

Prep 10 min

Cook 15 min

Additional 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 2 cups (480 ml) pure Vermont maple syrup, Grade A amber if possible
- 1 cup (200 g) granulated sugar
- 1 cup (240 ml) evaporated milk
- 6 tbsp (85 g) unsalted butter
- 1/4 tsp (1.5 g) fine sea salt
- 1 tsp (5 ml) pure vanilla extract
- 1/2 tsp (2.5 ml) pure maple extract (optional, to intensify maple flavor)
- 1 cup (100 g) toasted chopped walnuts (optional)
- Butter or neutral oil for pan, as needed

Instructions

Short Description:
A dense, creamy fudge made with pure Vermont maple syrup for a pronounced caramel-maple flavor, finished with butter and vanilla for a smooth, sliceable confection. Optional toasted walnuts add a classic New England crunch.

Regional Notes:
This Vermont version relies on pure Vermont maple syrup rather than corn syrup or cocoa, giving a distinct caramel-like maple intensity that sets it apart from generic chocolate or corn-syrup fudges. The recipe highlights maple flavor while using a traditional soft-ball candy method common in New England maple confections.

1. Line an 8 x 8 in (20 x 20 cm) square pan with parchment paper, leaving an overhang for easy removal; butter the parchment lightly.
2. In a heavy-bottomed 3–4 qt (3–4 L) saucepan combine the maple syrup, granulated sugar, evaporated milk, butter, and salt. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle boil.
3. Clip a candy thermometer to the saucepan (avoiding contact with the bottom) and continue cooking at a steady boil, stirring occasionally to prevent scorching, until the mixture reaches the soft-ball stage, 234–240°F (112–115°C). This usually takes 8–12 minutes depending on heat and pan.
4. Remove the pan from heat. Let the mixture sit, undisturbed, until it cools to about 110°F (43°C) and bubbling subsides, roughly 10–20 minutes. Do not stir during this cooling period.
5. Add the vanilla extract and maple extract (if using). Beat the mixture vigorously with a wooden spoon or an electric mixer on low–medium speed until it thickens, loses its high gloss, and begins to fall off the spoon in thick ribbons, about 5–10 minutes.
6. Quickly fold in the toasted chopped walnuts if using, then immediately transfer the fudge to the prepared pan. Smooth the top with a spatula.
7. Let the fudge cool at room temperature until set, about 1 hour, then refrigerate for at least another hour to firm fully.
8. Use the parchment overhang to lift the slab from the pan. Cut into 24 squares with a sharp knife (warm the knife under hot water and dry between cuts for cleaner edges).
9. Store in an airtight container layered with parchment at cool room temperature for up to 5 days or refrigerated for up to 2 weeks. For longer storage, freeze tightly wrapped for up to 3 months; thaw in the refrigerator before serving.