Maple Fudge


  • 2 c. maple syrup
  • 1 T. light corn syrup
  • 3/4 c. nut meats
  • 1 T. butter
  • 3/4 c. rich milk or cream


Combine maple syrup, corn syrup and cream, and place over a low flame. Stir constantly until mixture starts to boil. Continue cooking without stirring until small amounts of syrup form soft ball in cold water, or reach 236 degrees. Remove from heat. Add butter. Do not stir. Cool until lukewarm. Beat until the mixture thickens and loses gloss. Add nuts. Pour into greased pan. When cold, cut into squares.

Recipe courtesy Michigan Maple Syrup Recipes from the Kitchens of Michigan’s Leading Maple Producers.

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