Updated: Jun 28
Makes about 36 squares
You will need a candy thermometer.
2-1/4 cups Pure Maple Syrup
1 cup heavy cream
3 tbsp salted butter
Grease a loaf pan and then line it with parchment paper, leaving enough to grab on both sides of the pan.
In a large saucepan, bring the Pure Maple Syrup to a boil over medium heat and then simmer for 5 minutes. Pay close attention as the syrup will foam up as it cooks.
Pour in the heavy cream but do not stir. Bring the mixture back to a boil and then simmer until it reaches 236 degrees Fahrenheit on a candy thermometer.
Immediately remove the pan from the heat and add your butter, again do not stir. Let it cool for about 8 minutes.
Beat on medium speed until the mixture gets thicker, lighter and is no longer shiny. (About 5 minutes.) You should notice the syrup is just starting to crystallize. Be careful not to over-mix!
Promptly pour and spread the fudge into your loaf pan. Cool in the refrigerator until it's set, about 3 hours.
Lift the parchment from the pan and cut fudge into squares. Start drooling!
You can store the fudge in the fridge in an airtight container for up to 3 weeks. Enjoy!