maple fudge speculoos squaresmaple fudge speculoos squaresmaple fudge speculoos squaresmaple fudge speculoos squares

A maple fudge recipe to continue with my Belgian-Canadian inspired culinary experiments, following the mussels and fries poutine recipe a few days ago, it was time to switch to a sweet recipe… something very, very sweet ! I combined (and crushed) the spicy ginger, cinnamon, nutmeg, clove and anis biscuits from Belgium called speculoos with some walnuts and butter to make a thick cookie base and made a maple syrup fudge on top with thick cream and butter and vanilla ! One million calories a bite, plus perhaps a few cavities later, this sweet is divine and devilish !

maple fudge speculoos squares


15 squares of maple fudge


  • 150 grams crushed speculoos cookies (you can substitute with ginger snaps with added cinnamon, nutmeg and cloves)
  • 50 grams ground walnuts
  • 75 grams melted sweet butter
  • 1/2 tsp of extra cinnamon, nutmeg, clove and ginger powder (optional)
  • 300 ml maple syrup
  • 30 grams half-salted butter
  • 140 ml 30-35% cream
  • 1 tsp vanilla extract


  • crush your biscuits and then walnuts into a powder (in a food processor) and add extra spices if you like
  • melt butter and add to walnuts and cookies powder and combine well
  • press firmly into a small buttered baking pan with a sheet of waxed paper covering the bottom and sides for easy removal or a buttered silicone mould like I did (no waxed paper needed)
  • preheat your oven to 180°C and bake for 20-25 minutes and then remove to let cool a few minutes to harden
  • in a small casserole, combine the maple syrup and half-salted butter until it boils and let simmer for 5 minutes at medium heat
  • add thick cream and vanilla and boil again and let simmer for another 10 minutes at medium-high heat
  • let cool for 5 minutes and then with a hand-held mixer, beat at high speed for 5 minutes
  • carefully pour the maple syrup fudge on top of the cookie base (half cookie and half fudge is a nice mix)
  • tap on a surface to get rid of air bubbles and then place in fridge for 4 hours (or in a freezer because the squares are much easier to remove)
  • remove the individual squares from the silicone mould and serve (if you’ve used a baking pan, remove with the waxed paper and slice into squares)