Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (2024)

Published: · Modified: · By: Beth Klosterboer · Commission earned on paid or sponsored links.

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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 is needed!

Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (1)

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.

Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (2)

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 intensely flavored dark maple syrup.
    • Pancake Syrup likeMrs. Butterworth's, Log Cabin Syrup, or Aunt Jemima Syrupwill 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 and it has a 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.

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.

NOTE: Pure white chocolate is softer than white confectionery coating so you will need to add more white chocolate when making this fudge.

I make this fudge using Nestle Premier White Morsels and love the flavor.

What can I mix into this maple fudge?

  • walnuts (a traditional mix-in)
  • cinnamon chips
  • toasted waffle pieces
  • bacon pieces

Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (3)


  • 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 unmelted 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.

Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (4)

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.

Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (5)

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 it in a zip-top bag and place it 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).

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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.

5 from 8 votes

Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (18)


Maple Fudge

Prep Time

10 mins

Cook Time

2 mins


3 hrs

Total Time

12 mins

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.

Course: Dessert

Cuisine: American

Keyword: maple fudge

Servings: 36

Calories: 119 kcal



  • 24-28 oz white chocolate* chips or finely chopped bars
  • ¾ cup pancake syrup (or use ¾ cup plus 2 tablespoons of pure maple syrup)
  • optional, pinch of salt

*If using pure white chocolate (has cocoa butter listed in the ingredients) use 28 ounces of white chocolate. If using white chips that do not contain cocoa butter, like Nestle Premier White Morsels, use 24 ounces of white chocolate.


    1. Melt white chocolate in the microwave or on the stove.

    2. Pour maple syrup and a pinch of salt, if using, into the white chocolate and stir slowly until well combined and thickened.

    3. 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.

    4. Cover and chill for about 3 hours until firm then remove it from the pan and cut it into 36 pieces.

    Recipe Notes

    You'll notice in the recipe above that you will need to add ¾ cup plus 2 tablespoons of pure maple fudge to 24 ounces of white chocolate in order to 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...

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    • Author
    • Recent Posts

    Beth Klosterboer

    Hi, I'm Beth, a professional chocolatier & baker, cookbook author, and event planner. I share my fun food recipes at, easy cookie recipes at, rice krispie treat recipes at, and easy fudge recipes to share with you here.

    Latest posts by Beth Klosterboer (see all)

    • Hot Chocolate Fudge - November 14, 2023
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    More specialty fudge flavors

    • Pistachio fudge
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    Reader Interactions


      Please leave a comment.


      My e-mail will not be accepted


      • Beth

        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.


    2. Ella

      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!


      • Beth

        I am so happy to hear you really enjoyed this easy fudge recipe. 🙂


    3. Jessica

      Super easy, used a double boiler to melt the chocolate. Tastes just like what we buy.


    4. Jennifer Stocktan

      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.


      • Beth

        I'm so glad it worked out well and that you enjoyed the maple flavor.


    5. Chris Sanders

      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!


      • Beth

        Glad you enjoyed it!


    6. Ashley

      24 oz like 4 cups pf white chocolate?


    7. Marcella Osborne

      After 3 hrs my maple fudge did not set up still to soft. Can you reheat and add something to correct this problem?


      • Beth

        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.


    8. Terri

      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.


      • Beth

        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.


    9. Kayla Walker

      I am a fudge lover. However, this fudge was REALYYYY sweet. It isn't necessarily a bad thing, just something to consider.


    10. Tami Comette

      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.


    11. Rupa Lakhani

      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.


      • Beth

        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.


    12. Jim

      This was my first fudge to ever make, it's so easy to make and so good i will make it again.


    13. Sierra

      Can this maple fudge also be made with dark or semi sweet chocolate?


      • Beth

        You can use dark or semi-sweet chocolate to make maple fudge but the maple flavor will be muted. Dark chocolate has a much more robust flavor than white chocolate. Also, you will need to adjust the recipe because dark chocolate is more solid than white chocolate. I have not made this recipe using dark chocolate, but based on our other fudge recipes that use dark chocolate, you should use 18 ounces of semi-sweet chocolate to make this recipe.


    14. Rein

      I made half of a batch to see if it's something we might like and wow all I can say is it's not too sweet and the maple is not overpowering to me so this recipe is a keeper!


      • Beth

        I am so glad that you enjoyed this maple fudge recipe. Have fun making more!


    15. Nichole

      It taste soooo good and creamy! How long does it stay good for?


      • Beth

        If you store the fudge in an airtight container it will keep for several weeks at room temperature. If you refrigerate the fudge, it should keep for at least a month. You can also freeze the fudge too for up to 6 months.


    16. Sewqueen

      This turned into taffy for me, not fudge. I followed the recipe and used Mrs Butterworth extra butter flavored syrup.


    17. Sewqueen

      After the fudge set up over night it's fine and we like it, thanks!


    18. Susan

      I made this fudge for my daughter's birthday party and everyone loved it. I used robust amber maple syrup which has a stronger maple flavor and it was great! I made half plain and half with walnuts and made them in mini cupcake papers and they were perfect.


      • Beth

        I am so happy to hear that you enjoyed this maple fudge recipe. I love the idea of using the mini cupcake papers to make this fudge for a birthday party. I'm glad your daughter and her guests enjoyed the special treat.


    19. Betty

      Has anyone tired making this using milk chocolate?


      • Beth

        I have not made it using milk chocolate but if you do, just use 18 ounces of pure milk chocolate and 3/4 cup pancake syrup. Milk chocolate is less fluid than white chocolate so you will need less in the recipe.


    20. Virginia

      I haven't made it yet, can you add vanilla?


      • Beth Klosterboer

        Sure, if you want to add a teaspoon of vanilla, that would be fine.


    21. Brenda A

      I just had a piece of a friend of mine's maple syrup fudge and NEVER have I had such creamy fudge before..... and delicious!! I'm hoping yours will taste the same! I never thought to use maple syrup in fudge, but, heavens, what a delicious combo!


      • Beth Klosterboer

        I hope you enjoy this maple fudge. I love it!


    22. Karen Hampton

      Got hard too quickly - almost seized. I used Nestle's white and real maple syrup. 'Lost' half the batch (we ate it anyway because tasted great). Worked great in a silicone mold for trees and gingerbread men.


      • Beth Klosterboer

        Sorry to hear you had trouble. Was your syrup cold? If so, that would seize the chocolate quickly. Or, was your white chocolate really thick when melted? Usually, the Nestle White Morsels melt very well but on occasion the chips have not been stored properly (ie: they can go from a hot truck to a cold store) and they melt into a thick mass. If that happened, then it's possible by adding the syrup, it cooled the thick chocolate too quickly.

        I'm glad you were able to get some of it shaped in silicone molds and that you enjoyed eating the fudge.


    Maple Fudge - 2-ingredient microwave recipe - How to make easy fudge! (2024)


    Why won't my 2 ingredient fudge set? ›

    The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.

    Why won t my microwave fudge set? ›

    Fudge Didn't Set

    If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).

    How do you make fudge not hard? ›

    One way to do so is to place the fudge in an airtight container with some source of moisture and leave it to absorb overnight. This could be: A bowl of water. A damp paper towel.

    What is the secret to smooth fudge that is not gritty? ›

    Once a seed crystal forms, it grows bigger and bigger as the fudge cools. A lot of big crystals in fudge makes it grainy. By letting the fudge cool without stirring, you avoid creating seed crystals.

    Why is fudge difficult to make? ›

    Conversely, if the cooking time is too brief and there is not enough evaporation, too much water will remain and the fudge will be too soft. A temperature of 112°C to 114°C (234°F to 237°F) must be maintained. This will ensure the fudge has the ideal concentration of water and sugar. Fudge is difficult to make.

    Can I fix fudge that didn't set? ›

    OPTION 3) Sieve together some powdered sugar and cocoa powder, and gradually work this into your unset fudge until it reaches the consistency of dough, then roll out and cut into squares, or shape into balls and then roll in powdered sugar (roll the balls in icing sugar, not yourself).

    Why is my fudge not setting condensed milk? ›

    It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.

    Why does my fudge fall apart when I cut it? ›

    Overcooking or Undercooking:Solution: Cooking the fudge for too long or too short a time can affect its texture. Follow the recipe instructions closely and use a timer to avoid overcooking.

    How do you thicken microwave fudge? ›

    How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.

    How do you make fudge thicker? ›

    If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream. Stir the fudge as it heats, but only until the sugar in the chocolate is completely melted again.

    Why is my microwave fudge grainy? ›

    Graining can be caused by stirring the fudge mixture during the cooling process or not adding enough fluid to dissolve the sugar. The trick to fixing graininess is to melt the sugar crystals to give them another chance at setting properly.

    Should you stir fudge while cooking? ›

    Don't stir!

    Once the fudge reaches soft-ball stage on the candy thermometer, remove from the heat and let the temperature drop to 110°F. Keep that spoon or spatula out of the pot until this happens. If you stir too early in the process, you'll make the sugar crystals too big and end up with grainy fudge.

    How do you keep homemade fudge soft? ›

    Whether you make a batch of homemade fudge or bring home a pound of assorted flavors from the general store, the best way to keep fudge fresh is by transferring it to an airtight container and leaving it stored at room temperature.

    Can you soften fudge in the microwave? ›

    Cut the fudge into small pieces around one inch and put it on the plate and place each fudge with the distance in between. Keep a bowl of water inside the microwave along with the fudge to create moisture for the pieces to inhale. Next, microwave the fudge pieces for just 10 seconds.

    Can you beat fudge in a stand mixer? ›

    Pour the mixture over the chocolate, being sure to shake, not scrape, the mixture from the pot. Set aside to cool for 10 to 12 minutes. (This prevents a grainy consistency.) Using the clean wooden spoon or a standing mixer on low speed, stir or beat the mixture until the chocolate is completely melted and incorporated.

    Why is my fudge crumbling when I cut it? ›

    The ingredients for fudge are combined and cooked to 234 degrees, cooled to 110 degrees without stirring, then beaten until creamy. Candy that isn't cooked long enough will end up too soft; overcooking makes fudge crumbly or hard.

    What gives fudge its firm texture? ›

    The key to creamy, luscious fudge is controlling crystal formation. If the sucrose (table sugar) crystals are small, the fudge will feel creamy and smooth on your tongue. But if the crystals are large, the fudge develops a crumbly, dry, or even coarse texture.

    What happens if you overboil fudge? ›

    Too cooked

    This fudge was cooked to a temperature of 118 °C (244 °F). At this temperature, the sugar is too concentrated and there is not enough water left to form syrup around sugar crystals. The result is hard and brittle fudge.


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