This French Toast Maple Fudge is the french toast recipe you never thought of! A creamy maple fudge that will remind you of your favorite breakfast!
French Toast Fudge
You can have dessert for breakfast and breakfast for dessert, can’t you? This French Toast Maple Fudge is an easy recipe that will truly wow you with flavor.
This delicious fudge is a fun way to bring together the flavors of a breakfast classic and rich dessert. With nutmeg, cinnamon, maple syrup, and melted chocolate, this fudge tastes and smells just like a regular french toast recipe, but it is a dessert that you can serve any time of year for any meal of the day.
We are big fans of breakfast-for-dinner, so the first time this easy fudge recipe was made, that was when we ate it. It is extremely rich, so although you are using an 8-inch baking pan, it can stretch pretty far if you are cutting small pieces.
This easy recipe is a traditional fudge that can be sold at bake sales, given as edible holiday gifts, or kept in the fridge for when you want a decadent maple treat.
An old-fashioned homemade fudge with some flavor twists, this maple syrup recipe is one that you’ll find yourself making over and over. As a bonus, if you let it soften to room temperature, it is amazing spread on top of pancakes!
Easy Maple Fudge Recipe
How To Make:
Ingredients: 10 oz bag white chocolate chips
2 cups granulated sugar
1 cup brown sugar
1 1/2 sticks butter
3 oz marshmallow fluff
5 oz can evaporated milk
1/2 tsp nutmeg
1 Tbsp cinnamon
1/2 cup maple syrup
1 Tbsp powdered sugar (optional topping)
1 tsp cinnamon (optional topping)
Directions:
Place parchment paper inside of an 8×8 inch square pan and set it aside. If you don’t have any available, you can line the bottom of the pan with wax paper, aluminum foil greased with butter, or a good application of nonstick cooking spray.
In a medium saucepan, heat your evaporated milk and butter over medium-high heat until the butter is melted.
Add your granulated and brown sugar, nutmeg, and cinnamon to the melted butter. Stir and boil for 3 to 4 minutes.
Make sure to stir constantly with a wooden spoon or rubber spatula to prevent any burning once the mixture reaches a full boil.
Remove your sauce pan from the heat once your sugar is completely dissolved.
Stir the bag of chips into the sugar mixture, and then the jar of marshmallow cream (I use Jet Puffed Marshmallow Creme or Marshmallow Fluff).
Add your maple syrup and stir to incorporate all of the ingredients completely (until smooth).
Pour the fudge mixture into the prepared pan and refrigerate for a couple of hours until firm (at least 3 hours is best).
After your sweet treat has set, sift some powdered sugar and/or cinnamon onto the top before cutting it into small squares with a sharp knife.
This creamy fudge will soften if left out, so return it to the refrigerator after cutting for best results.
Store any leftovers in the refrigerator in the baking dish covered with plastic wrap or in an airtight container for up to 2 weeks. You can also cut it into small batches and freeze for up to 3 months.
What Type Of Maple Flavoring Can I Use?
I typically use grocery store shelf maple syrup (like Aunt Jemima or Mrs. Butterworth’s), but you can use real maple syrup or maple extract depending on your preferences. Maple extract has a stronger flavor than pure maple syrup and pancake syrup, so be sure to taste test a little bit as you add. I would start with a tablespoon of extract at a time.
This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.
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In a medium saucepan, heat your evaporated milk and butter over medium-high heat until the butter is melted.
Add your granulated and brown sugar, nutmeg, and cinnamon to the melted butter. Stir and boil for 3 to 4 minutes.
Make sure to stir constantly with a wooden spoon or rubber spatula to prevent any burning once the mixture reaches a full boil.
Remove your sauce pan from the heat once your sugar is completely dissolved.
Stir the bag of chips into the sugar mixture, and then the jar of marshmallow cream (I use Jet Puffed Marshmallow Creme or Marshmallow Fluff).
Pour the fudge mixture into the prepared pan and refrigerate for a couple of hours until firm (at least 3 hours is best).
After your sweet treat has set, sift some powdered sugar and/or cinnamon onto the top before cutting it into small squares with a sharp knife.
This creamy fudge will soften if left out, so return it to the refrigerator after cutting for best results. 
Store any leftovers in the refrigerator in the baking dish covered with plastic wrap or in an airtight container for up to 2 weeks. You can also cut it into small batches and freeze for up to 3 months.
Pyrex 8
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