Name: Creamy Maple Fudge Bites Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: North American
Ingredients: 2 cups pure maple syrup; 1 cup heavy cream; 1/4 cup unsalted butter, cubed; 1/2 tsp vanilla extract; A pinch of salt; 1/2 cup crushed graham crackers

Description

These Creamy Maple Fudge Bites are a luscious, bite-sized treat made with pure maple syrup, heavy cream, and a buttery graham cracker crust. Sweetened naturally with rich maple syrup and enhanced with a smooth, creamy texture, these no-bake fudge bites are perfect for holiday gatherings or anytime you crave a decadent, melt-in-your-mouth dessert.

Ingredients

Scale

Fudge Mixture

2 cups pure maple syrup
1 cup heavy cream
1/4 cup unsalted butter, cubed
1/2 tsp vanilla extract
A pinch of salt

Base

1/2 cup crushed graham crackers

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Instructions

Prepare the Maple Mixture: Combine 2 cups of pure maple syrup and 1 cup of heavy cream in a medium heavy-bottomed saucepan to start the base for your fudge.
Bring to Boil: Stir the mixture gently and bring it to a boil over medium heat, ensuring it heats evenly without burning.
Cook to Soft-Ball Stage: Attach a candy thermometer to the pan, making sure it does not touch the bottom, and cook the mixture undisturbed until it reaches 235°F (113°C), which is the soft-ball stage crucial for fudge consistency.
Cool Down: Remove the pan from the heat, then add the cubed butter, vanilla extract, and a pinch of salt to enhance the flavor and texture of the fudge.
Let Cool: Allow the mixture to cool undisturbed to about 110°F (43°C), preparing it for beating.
Beat the Mixture: Vigorously beat the mixture with a wooden spoon for 5-8 minutes until it becomes thickened and matte, indicating that it’s ready to set.
Prepare the Base: Line a mini muffin tin with parchment liners or grease it to prevent sticking, then sprinkle a thin layer of crushed graham crackers into each mold to create a crunchy base.
Assemble the Bites: Spoon the fudge mixture over the graham cracker base in each mini muffin mold and press lightly to set the mixture evenly.
Set and Serve: Let the fudge bites cool at room temperature, then refrigerate for at least 1 hour until fully set before removing and serving.

Notes

Use a heavy-bottomed saucepan to avoid burning the syrup mixture.
Ensure the candy thermometer does not touch the bottom to get an accurate temperature reading.
Beating the fudge mixture thoroughly is key to achieving the right texture.
Refrigeration helps the fudge bits to firm up and enhances their creamy texture.
Store leftover fudge bites in an airtight container in the refrigerator for up to one week.