Maple Fudge – Sucre à la Crème

Stacked squares of light brown maple fudge on a white cake stand.

Here’s the recipe for a French Canadian classic – Maple Fudge or Sucre à la Crème. The rich, creamy flavour of the maple syrup is the star of this recipe, making it a decadent sweet treat that is perfect for the holidays!

I enjoy cooking from vintage recipes, especially if they are a part of my families’ heritage. Another French Canadian favourite recipe I bake during the holidays is our Christmas Eve Tourtière. On the German side, my most cherished family recipe is for Homemade Sauerkraut.

A taste of old Quebec from the heart of the prairies. Ma grand-mere's Sucre à la Crème or Maple Fudge. Easy and Satisfying for any sweet tooth #maplefudge #maple #FrenchCanadian

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Ma Mère’s Maple Fudge

My French grandmother’s maple fudge recipe has been a family favourite for decades, passed down through the generations. This vintage recipe is made with maple syrup, giving it incomparable sweetness and a special something that always makes it stand out.

Maple fudge is simply divine! Creamy, rich and sweet – this decadent treat is ideal to keep around for a special occasion or just to satisfy your cravings. Making it brings back fond memories of my grandmother, who used to make it for Christmas and special occasions. And best of all, whipping up this vintage recipe is easier than you’d think!

The ‘French’ Side

I am, genetically speaking, half ‘French Canadian’ and it’s the part of my cultural heritage that I know the most about. My grandma Lajeunesse’s (nee Ruel) family lived in the Saskatchewan French settlement of Debden, where she met my grandfather.

my sweet French Grand Mere. She makes great Maple Fudge!

She spoke only French until their children began attending an English school (it is odd that there was only an English school in a French settlement…) and now, at 98 years of age, she speaks a quaint mixture of ‘Frenglish’.

By the way, she’s not your average ‘sweet’ granny. She’s 4 feet 9 inches of dynamite and she makes me laugh all the time.

French Canadian Cuisine

Her cooking has probably made the most cultural impact in my life because it was through her (and my mother) that I experienced Tourtierefarlouche (sugar and raisin pie), Tire sur la neige, baked beans, and maple fudge.

There are quite a few of us cousins on the French side of the family and we were all taught the ‘Frenglish’ version of grandmère, which has been reduced to ma mère. So, even though I know that ma mère means ‘my mother’, I use it to refer to my French grandmother.

This recipe for Maple Fudge has been in our French Canadian family for generations. It is second in popularity only to ma mère’s homemade doughnuts at family gatherings.

Stacked squares of light brown maple fudge on a white cake stand.

Back in the day, maple syrup was too dear to be used in large quantities so maple flavouring was used. I’ve provided the original Maple Fudge recipe from our family cookbook with the maple flavouring.

For a true Québecois experience, I’ve listed my corrections at the end of the recipe. Ma mère is getting up there in age, so she doesn’t make the doughnuts or Maple Fudge any longer. It’s time for us grandchildren to carry on the tradition!

How to Make Maple Fudge

To begin, prepare a 9 x 9 inch pan by greasing it with butter or lining it with parchment paper.

Next, mix the maple syrup, brown sugar, granulated sugar, baking powder, milk, whipping cream, and butter together in a saucepan. Boil the creamy mixture over medium heat until the mixture reaches ‘soft ball’ stage.

A white plate of light brown maple fudge on a grey wooden table.

How to Test for Soft Ball Stage in Maple Fudge

Testing homemade candy for the soft-ball stage may have you feeling like a real scientist! The good news is that all you need is a few simple items from around your kitchen.

Start by filling a cup with cold water, then drop a spoonful of the hot fudge and drop it into the water. If it forms a soft ball shape, you’ve achieved the perfect consistency.

Make sure to test a sample every few minutes as you heat up the mixture—once it reaches between 238°F and 244°F, your candy has reached the soft-ball stage.

Once the fudge has reached soft ball stage, remove the mixture from heat and transfer to a stand mixer bowl. Let it cool for a few moments then slowly turn the mixer on until it reaches high speed.

Cut squares of light brown maple fudge on a grey wooden background.

Beat the fudge at high speed until it becomes creamy then add the vanilla and salt. Add the nuts at this stage, if using. Finally, pour the fudge into a greased and parchment lined 9 x 9 pan. Let the fudge cool until it is slightly warm then slice into 36 squares.

How to Store Maple Fudge

The best way to store maple fudge is in an airtight container in the refrigerator. Make sure that you wrap it up well – parchment paper or aluminium foil will do the trick – and if you have multiple layers, separate them with wax paper.

Keeping your maple fudge cold helps it from melting and make sure it stays creamy and gooey! Enjoy!

A white plate of light brown maple fudge on a grey wooden table.

If you make this Maple Fudge recipe, please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please tag me on Instagram, I’d love to see what you guys are making! Thank you so much for reading my blog.

Yield: 36 squares

Mémère’s Maple Fudge – Sucre à la Crème

A white plate of light brown maple fudge on a grey wooden table.

Here's the recipe for a French Canadian classic - Maple Fudge or Sucre à la Crème. The rich, creamy flavour of the maple syrup is the star of this recipe, making it a decadent sweet treat that is perfect for the holidays!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • 1 cup real maple syrup
  • 3 cups light brown sugar
  • 1 cup sugar
  • 2 Tablespoons baking powder
  • 1 cup milk
  • 1 cup whipping cream
  • 1 Tablespoon butter
  • 2 teaspoons vanilla extract
  • pinch of salt
  • chopped walnuts (optional)


  1. Mix the first seven ingredients together in a saucepan. Boil until the mixture reaches ‘soft ball’ stage.
  2. Remove from heat, transfer to a stand mixer bowl and let it cool a bit.
  3. Beat at high speed until it becomes creamy.
  4. Add flavouring (vanilla and salt) and if using, beat the nuts into the mixture.
  5. Pour into a greased 9x9  pan, let cool until just barely warm then slice into squares.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 134Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 9mgSodium: 98mgCarbohydrates: 27gFiber: 0gSugar: 26gProtein: 0g

Nutritional calculation was provided by Nutritionix and is an estimation only. For special diets or medical issues please use your preferred calculator.

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  1. Teresa

    I’m have French Canadian, too! My family is Franco-Manitoban. My nieces grew up calling my Mom Mémère and Grandma. Our Sucre à la Crème recipe is quite different from your family’s recipe – I love all the variations I’ve seen from across Canada!


    1. Bernice Hill

      Is the recipe on your blog? Would love to see it!

  2. diversivore

    I love the way you’re exploring your heritage, and your Canadian-ness. I have to agree with you – very few of us in Canada have a static ‘Canadian’ culture or identity, though it’s the strange, mixed together histories that tend to define us as individuals and Canadians. All but one of my grandparents were born in Canada, and though my parents grew up in Quebec, they were anglos (though my grandmother was Acadian). Because of that, my French heritage cuisine is mostly centered around tourtiere and a strange affection for Jos Louis cakes. In any case, it’s fun to explore and to dig deeper to examine the roots of our own family trees. Cheers.


    1. dishnthekitchen

      Joe Louis cakes? well that’s random…You know I kind of feel like my grandparents generation was intent on ‘blending in’ a bit more. I’m sure there are so many other dishes and traditions that got lost along the way. I’m looking forward to finding them out.

  3. Ginni

    Love the Maple fudge, the traditional recipe and family history, but most of all, love your grandma!! She’s adorable and reminds me of my grandma who was also 4ft 9ins of a firecracker!! Great post and recipe Bernice, and I am saving this one to try soon. Fab photos too!!


    1. dishnthekitchen

      Thanks Ginni. My parents are coming this weekend for Erin’s Bridal Shower (Zack’s fiancee) and I was so hoping she would jump in the car with my parents this weekend, but I think she knows that she just can’t handle a 10 hour drive anymore. She just moved into a home in the fall and I think it has made her slow down and feel old.
      I hear you’re getting more snow over East…that sucks. I hope you get spring SOON!!

  4. Denise @ UrbnSpice

    I loved this post so much, Bernice! I can relate to what you write about also being French Canadian and experiencing making the same dishes you mentioned with my grandmother, known as M é m é and my mother, known as ‘Little Mom’ at 4ft, 6″ – lol). Thank you for the memories and this great recipe.


    1. dishnthekitchen

      Ha! Maybe that is actually how it’s spelled?! I didn’t know. I just say it. Sounds like we have the same Grandma, pretty much. Coincidentally, ma mere’s name is Denise 🙂

  5. Vicky Chin

    This is lovely, Bernice ! I like both recipes ! We are so lucky to have a grandmother and/or a mother that knows how to cook. Old recipes that are passed from generation to generation are the best. Thanks for sharing !


    1. dishnthekitchen

      For sure…I wish there was more though. I think sometimes that immigrants went through a sort of ‘Canadianization’ phase where important cultural influences faded in order to be more ‘Canadian’. Kind of ironic. It’s up to me to bring some heritage dishes back!

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