Ingredients:

  • 2 cups (475 ml) granulated sugar
  • 1 cup (240 ml) heavy cream
  • ½ cup (120 ml) unsalted butter, cut into pieces
  • ½ cup (120 ml) pure maple syrup, Grade A or B
  • ⅛ teaspoon sea salt
  • 1 teaspoon vanilla extract

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a heavy-bottomed saucepan, combine sugar, heavy cream, butter, maple syrup, and salt.
  3. Cook over medium heat, stirring constantly until the sugar dissolves. Then, stop stirring and attach a candy thermometer to the side of the pan. Continue cooking until the mixture reaches the soft-ball stage (235-240°F / 113-116°C).
  4. Remove from heat and let the mixture cool for 5 minutes without stirring.
  5. Add the vanilla extract. Then, using a wooden spoon or heat-resistant spatula, beat the mixture vigorously until it thickens and loses some of its gloss, about 5-7 minutes.
  6. Pour the fudge into the prepared pan and spread evenly. Let it cool completely at room temperature, then refrigerate for at least 2-3 hours (or overnight) until firm.
  7. Use the parchment paper overhang to lift the maple fudge from the pan. Cut into squares and serve.