This easy 2-ingredient microwave maple fudge recipe produces the creamiest maple fudge you will ever taste. It has all the maple flavor you love in a traditional fudge without all of the fuss. No candy thermometer needed!
What is Maple Fudge?
Maple fudge is a popular traditional fudge but it can be very finicky to make. If you’ve ever tried to boil maple syrup you know that it can crystallize very easily. With this maple fudge recipe, there is no boiling necessary, you simply stir maple syrup into melted white chocolate.
Yep, that’s it. Seriously, it’s that easy to make amazing maple fudge.
There’s no need to dig that candy thermometer out of the back of your kitchen gadget drawer, no need to stand over a pot of boiling sugar syrup waiting for it to reach that perfect temperature, no need to beat air into the fudge hoping you end up with the perfect consistency fudge, and no need to worry that your fudge will become hard and crumbly or won’t even set up.
This easy fudge recipe produces a smooth and incredibly creamy maple fudge that has a really wonderful flavor and all you need are two ingredients.
What is the best maple syrup to use in this maple fudge recipe?
What syrup do you use to pour over your pancakes and waffles? Use that!
- You can use pure maple syrup or pancake syrup to make this fudge but the fudge will have slightly different textures depending on which syrup you use.
- Pure Maple Syrup will produce a robustly flavored maple fudge with a firm yet creamy texture.
- Amber-colored maple syrup will have a more mellow flavor than the intensely flavored dark maple syrup.
- Pancake Syrup like Mrs. Butterworth’s, Log Cabin Syrup, Aunt Jemima Syrup will produce a soft, creamy, and slightly chewy fudge with a nice maple flavor with caramel notes.
The type of syrup you use may also be dependent on your budget. If you plan to make batches and batches of this homemade maple fudge to give as gifts for Christmas you may want to use the less expensive pancake syrup.
What is the difference between pure maple syrup and pancake syrup?
- Pure maple syrup is most often made by extracting xylem sap from sugar maple, red maple, or black maple trees which is then boiled down so that most of the water evaporates leaving just a rich-tasting syrup.
- Pure maple syrup can be quite expensive.
- Pancake syrup is usually made from corn syrup which has been flavored using pure maple syrup or other flavorings such as butterscotch, caramel, and vanilla to make it taste like maple syrup. It has a more mellow maple flavor.
- Pancake syrup is popular due to is budget friendly price tag. It’s usually much less expensive than pure maple syrup.
I personally prefer the flavor of this maple fudge made with pancake syrup, but I also prefer the flavor of it over pure maple syrup, so make this decision based on your personal preference.
Maple Syrup can be used to make other yummy desserts like:
What type of white chocolate should I use to make this fudge?
You want to use white chocolate that you enjoy eating straight out of the bag.
- pure white chocolate (made with cocoa butter)
- You can finely chop blocks or bars of pure white chocolate or use pure white chocolate chips like Callebaut White Chocolate Blocks, Lindt Classic White Chocolate Bar, or Ghirardelli White Chocolate Chips.
- white confectionery coating (made with a vegetable oil like palm kernel oil)
- Use Nestle Premier White Morsels, Wilton White Candy Melts, Girardelli White Melting Wafers, CandyQuik, or almond bark, all of which can be found at the grocery or discount store.
NOTE: Pure white chocolate is softer than white confectionery coating so you will need to add more white chocolate when making this fudge.
I have made this fudge using Nestle Premier White Morsels and Peter’s Ice Caps and enjoyed the flavor of both.
What can I mix into this maple fudge?
- walnuts (a traditional mix in)
- cinnamon chips
- toasted waffle pieces
- bacon
How to make easy maple fudge…
- Melt your white chocolate either in the microwave or on the stove.
- To melt white chocolate in the microwave pour the white chocolate into a microwave-safe bowl.
- Heat on high power for 1 minute.
- Remove and stir.
- Heat for another minute on high-power then allow the bowl to sit in the microwave for at least 3 minutes.
- Remove and stir vigorously until all the chocolate is melted.
- If needed heat for 15-second increments, stirring after each until melted.
NOTE: You want the residual heat from the melted chocolate to help melt the chips or chunks of un-melted chocolate. You don’t want to overheat this white chocolate otherwise it can scorch and burn.
- On the stovetop it’s best to melt your white chocolate in a double boiler.
- To create a double boiler set a small saucepan filled with about 1 inch of water over low heat on your stove.
- Set a bowl inside the rim of the pan so that it fits snugly around the edge, not allowing any moisture to evaporate, but does not touch the water in the bottom of the pan.
- Pour your white chocolate into the bowl and stir often until about 75% of the chocolate has melted.
- Then remove the bowl from the heat and wipe the bottom of the bowl so no water gets into your white chocolate.
- Let the bowl rest for a few minutes then stir until all of the chocolate is melted.
- Pour the maple syrup into the white chocolate and stir until well incorporated.
- Spread the fudge into a prepared pan and chill until set, about 3 hours.
See our Easy Fudge Recipes FAQ for details on making fudge. I’ve answered some of the questions below.
What type of pan should I use to make this fudge?
- Use an 8-inch or 9-inch square pan.
- Line the pan with nonstick tin foil for easy removal.
- Alternatively, you can line the pan with parchment paper or regular tin foil that has been sprayed lightly with baking spray.
How long will my fudge keep and how should I store my fudge?
- This maple fudge will stay fresh for at least two weeks if stored at room temperature in an airtight container.
- Fudge made using pancake syrup will stay fresher longer (up to a month) than maple fudge made using pure maple syrup.
- Metal tins will keep your fudge fresh for the longest period of time. You may even be able to keep your fudge at room temperature for more than a month if stored in a tin.
Can I freeze my fudge?
- Yes you can freeze fudge.
- Wrap your fudge well in wax paper then place in a zip-top bag and place in the freezer for up to 6 months.
- When you remove your fudge from the freezer allow it to sit at room temperature for at least an hour before removing it from the packaging. This will help keep condensation from forming on the fudge.
This maple fudge recipe is super easy to make. Watch the video to see how…
You can find the ingredients to make this maple fudge recipe from amazon (commission earned for sales).
Maple Fudge Recipe
Get a copy of our How To Make Easy Fudge cookbook. It’s filled with 60 of our best fudge recipes and includes colored pictures of every recipe.
This easy 2-ingredient maple fudge recipe can be made in the microwave or on the stove. It's super creamy and has a lovely maple flavor.
- 24-28 oz white chocolate* chips or finely chopped bars
- 3/4 cup pancake syrup (or use 3/4 cup plus 2 tablespoons of pure maple syrup)
- optional, pinch of salt
Melt white chocolate in the microwave or on the stove.
Pour maple syrup and a pinch of salt, if using, into the white chocolate and stir slowly until well combined and thickened.
Spread into an 8-inch square pan that has been lined with non-stick tin foil, parchment paper, or tin foil that has been sprayed with baking spray.
Cover and chill for about 3 hours until firm then remove from the pan and cut into 36 pieces.
You'll notice in the recipe above that you will need to add 3/4 cup plus 2 tablespoons of pure maple fudge to 24 ounces of white chocolate in order to a get a nice creamy fudge. Pure maple syrup creates a firmer more dense, yet still creamy fudge.
If you enjoy this easy maple fudge recipe you might also like these other easy fudge recipes…
My e-mail will not be accepted
Be sure to click the Not a Robot box. Then it might ask you to click on some images. I had to go through 2 sets of images today in order to get an email to go through. Try again. If it doesn’t work, let me know and I’ll see if I can add it on my end.
My mom loves maple walnut fudge and I made a batch of this for her. It was so easy and tasted great. I have tried so many fudge recipes and this was by far the easiest. I know I will make it again and again. Thanks!
I am so happy to hear you really enjoyed this easy fudge recipe. 🙂
Super easy, used a double boiler to melt the chocolate. Tastes just like what we buy.
Thanks for the tip about using extra white chocolate if using pure chocolate. It worked great. This fudge was so much easier than another other maple fudge I’ve made and it tastes great.
I’m so glad it worked out well and that you enjoyed the maple flavor.
This couldn’t have been easier to make. I went the cheap route to try it out and used Aunt Jemima syrup. The fudge tasted like the syrup blended with cream. It was yummy!
Glad you enjoyed it!
24 oz like 4 cups pf white chocolate?
Yes!
After 3 hrs my maple fudge did not set up still to soft. Can you reheat and add something to correct this problem?
Sorry to hear your fudge is not set up properly. First, off I would let the fudge rest for another few hours just to make sure it won’t firm up. Then if it is still to soft, you can melt more white chocolate, and warm up the fudge then blend them together. I have had success with doing this when making modeling chocolate (which is a blend of white chocolate and corn syrup). But when the fudge gets warm, it may get a bit greasy, so you may have to cool it down before putting it into your pan. I like to spread it out onto a cool surface, like marble, granite or even a metal pan, then scrape it up, spread it out, then scrape it up and continue to do this until it cools. Then you can press it into your pan.
You can also let it cool for 10 minutes in the bowl, then stir it, then cool it, then stir it.
I made a batch of this last night using 24 ounces of Nestle Premier White Morsels and 3/4 of a cup of Log Cabin and it’s nice and firm but smooth and creamy but realized that if you are using pure white chocolate it is a bit softer so you’ll need to add an additional 4 ounces. I went in and adjusted the recipe. Sorry I missed that.
I used 28 oz of real European white chocolate & while the taste is great — I used real maple syrup — after chilling, it is like a rock & impossible to cut. I am letting it sit out but even at room temperature, I think this will be too difficult to cut into squares.
Hi Terri, I am so sorry to hear your fudge is hard. It is so challenging to create even these simple fudge recipes because ingredients are so different.
You can try to fix your fudge by cutting it into pieces, and gently warming it, then kneading in more syrup but it will probably end up being greasy, so you’ll need to cool it by spreading it out on a marble or granite slab (or a metal baking sheet) then scooping it up, and spreading it out, and scooping it up, until it cools and all of the fats get worked back into the fudge. Then you can press it into your pan.
I am a fudge lover. However, this fudge was REALYYYY sweet. It isn’t necessarily a bad thing, just something to consider.
I tried this recipe, it was super easy and oh so creamy! You must be fast though when mixing the syrup into the chocolate because mine firmed up super quick.
I just made this and it looks lumpy. The butters have separated. Is it salvageable?? My bowl dropped into the double boiler so chocolate and maple over heated I think. I should’ve taken the bowl out of the pan before mixing maple in :(!!! Crying right now.
I am so sorry I didn’t see your comment sooner. The fat from the white chocolate separates if it gets too hot. You can fix it by spreading the fudge out on a marble or granite counter (or a metal cookie sheet) then scraping it up, spreading it out, and scraping it up, until all the fat (cocoa butter or palm kernel oil) is worked back into the fudge. It will be very thick by the time it cools and all of the fat is worked back in. You can press it into the pan at that point.