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My maple fudge recipe is one of the most foolproof desserts that needs just 3 ingredients. It’s smooth, rich, and SO creamy.
Love homemade fudge? Try my 2 ingredient fudge, 2 ingredient peanut butter fudge, or 3 ingredient fudge next.
When the holiday season rolls around, I’m all about homemade treats and sweets, and fudge is a holiday staple. As a means to be a little healthier and wholesome, I’ve started making more and more of my simple maple fudge.
Table of Contents
Why I love this recipe
- Only 3 ingredients. All you need is pecan butter, maple syrup, and coconut oil. Seriously that is it.
- Perfect texture and flavor. The fudge is rich and creamy and melts in your mouth! It has a subtle maple taste without being overpowering.
- Healthy. Most fudge recipes call for condensed milk, butter, or excessive amounts of sugar. Not this one!
- It’s FAST. It’s the perfect treat to make if you have an event or gathering and need to bring a plate!
Ingredients needed
- Pecan butter. I like to make my own pecan butter (simply blend pecans until smooth!), but store-bought pecan butter works as a treat!
- Maple syrup. It is important to use real maple syrup for this recipe, not the sugar-free kind or pancake syrup. Pure maple syrup is what provides the rich maple flavor of the fudge and makes it a healthy treat.
- Coconut oil. Helps hold the fudge together at room temperature. You can also use unsalted butter.
How to make maple fudge
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Start by lining an 8-inch square pan with parchment paper and set it aside.
Step 2- Mix. Add the pecan butter and the coconut oil to a microwave-safe bowl and microwave until fully melted. Stir in the maple syrup and mix well until fully combined.
Step 3- Chill. Pour the mixture into the prepared pan and refrigerate it for an hour or until the fudge firms up.
Arman’s recipe tips
- Cut the fudge when it’s fully set. To get perfectly clean cuts, allow the fudge to be fully set before you cut it. Also use a sharp knife!
- Mix in some chopped nuts. Chopped pecans or walnuts will add texture to the fudge. I’ve made this with and without it, and it’s been great!
- Sprinkle with sea salt. As someone who loves the sweet and salty combination, I find this to really elevate the flavor!
- Use other nut butter. Pecan butter can be a little hard to find (or make!) so feel free to swap it out for almond butter, peanut butter, or cashew butter.
- Make it nut-free. Swap out the pecan butter for tahini or sunflower seed butter.
Storage instructions
To store: Fudge is best stored in the refrigerator. Refrigerated in an airtight container, it will last for up to 3 weeks.
To freeze: You can also freeze maple fudge in a ziplock bag for 2 to 3 months.
Frequently asked questions
If you notice the fudge being a little grainy, I recommend adding a little extra coconut oil to thin it out. I also suggest letting the fudge firm up at room temperature before refrigerating.
More homemade candy recipes
3-Ingredient Maple Fudge
Ingredients
- 2 cups pecan butter or any nut butter of choice
- 1/2 cup coconut oil
- 1/4 cup maple syrup
Instructions
- Line a small loaf pan or square cake pan with parchment paper and set aside.
- In a microwave-safe bowl or stovetop, melt your pecan butter with coconut oil. Stir through your pure maple syrup and mix until fully incorporated.
- Pour the fudge mixture into the lined pan and refrigerate for at least an hour, until firm.
- Once the fudge is set, use a sharp knife to slice into pieces.
What nut did you use for the candy pictured? I used pecan butter as instructed and mine is much darker in colour.
I used light pecan butter- it’s almost the same color as peanut butter.
Looking for a good rice pudding recipe creamy!