Maple Fudge Recipe
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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.
When the holiday season rolls around, I’m all about homemade treats and sweets, and fudge is a holiday staple. To be a little healthier and more wholesome, I’ve started making more of my simple maple fudge.
Instead of using cream or butter, I mix in pecan butter, which not only adds healthy fats but also pairs well with the maple flavor. It’s rich and creamy, and melts in your mouth. All you do is mix everything and let it set. Easy peasy!
Why I love this maple fudge recipe
- 3 ingredients. All you need is pecan butter, maple syrup, and coconut oil. Seriously, that is it.
- Naturally sweetened. Most fudge recipes call for condensed milk or excessive amounts of sugar. Not this one!
- Quick and easy. It’s the perfect treat to make if you have an event or gathering and need to bring a plate!
Key Ingredients
Find the printable recipe in the recipe card below.
- Pecan butter. I like to make my own pecan butter (blend the pecans until smooth), but store-bought pecan butter is fine, too.
- 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
Step 1- Mix. Add the pecan butter and the coconut oil to a microwave-safe bowl and microwave until melted. Stir in the maple syrup and mix well until combined.
Step 2- Chill. Pour the mixture into the prepared pan and refrigerate it for an hour or until the fudge firms up.
Step 3- Slice the fudge into pieces.
Arman’s recipe tips
- Cut the fudge when it’s fully set. To get immaculate cuts, allow the fudge to fully set before cutting. 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 really elevates the flavor!
- Use another 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.
If you don’t mix the fudge mixture thoroughly enough, you risk the fudge separating as it sets. Don’t fret, though- it’s just the coconut oil layer sitting on top.
More homemade fudge recipes
3-Ingredient Maple Fudge
Video
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 on the 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.
Notes
- Leftovers: Keep in the fridge for 3 weeks or in the freezer for up to 3 months.
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!