Maple Fudge {With Maple Syrup}
Easy maple fudge recipe, homemade with 2 ingredients in microwave. It’s no bake, soft, rich, creamy and has real maple syrup. No candy thermometer required!
With only 2 ingredients, this delicious candy cannot be any simpler. It is the perfect treat to invite your kids to make with you, or even on their own to encourage their independence in the kitchen. I know my kiddo loves to be a part of the process, especially when we are making boxes of candy to share with family and his teachers. The maple flavor screams Fall and Thanksgiving to me so we often make it this time of year. This Easy Maple Frosting is another delicious way to include the flavor in desserts like cakes, cupcakes, or on top of cookies and bars.
Table of contents
How to make easy maple fudge recipe from scratch?
- Heat white chocolate chips– In the microwave.
- Add maple syrup and extract– Mix.
- Spread mixture– In a pan.
- Cover and chill– Until firm.
- Cut small pieces– With sharp knife.
Variations for maple syrup fudge
Add swirls– Such as warmed nut butter, marshmallow creme, or even dark chocolate swirls to give a marbled presentation and flavor twist.
Maple walnut fudge– Add finely chopped walnuts for additional texture and flavor.
Add other nuts– Such as finely chopped pecans, cashews, almonds, macadamia, or peanuts, or even a mix of different chopped nuts.
Mix in dried fruits– Such as dried cranberries, raisins, or cherries. They should be finely chopped.
Try other extracts– Such as vanilla, caramel, coconut, almond, rum, bourbon, or amoretto.
Add bacon bits– For a sweet and savory flavor combination.
Add mini marshmallows– Towards the end so they don’t melt, and stay visible.
Add spices– Such as apple pie spice or pumpkin pie spice.
Add candied ginger– Make sure it is finely chopped and don’t use too much because it is a strong flavor.
Add sprinkles– After you have spread the mixture in a pan, toss some sprinkles on top for a pop of color.
Tips and techniques for 2 ingredient fudge
Store slices in a container, separated by small sheets of wax papers– Because this prevents the pieces from sticking together.
Nuts and dried fruits must be finely chopped– Because this allows you to enjoy it in each bite.
How to get smooth perfect slices? Run your knife under hot water, wipe it dry with a paper towel, and then cut the slices. Repeat this before each cut.
You must line the pan with wax paper– Because this allows you to remove the fudge from the pan without it sticking to the pan and becoming a mess. It would be impossible to get clean cut squares from the pan without the wax paper to remove it from the pan first.
How to package fudge? Check out this post, Food and Cookie Packaging Ideas. It will provide you with many options. You can also make fudge boxes as holiday gifts as opposed to Christmas Cookie Boxes {Homemade Gift}.
What size pan to use? Use an 8 or 9 inch square pan, lined with wax paper. Use 8 inch pan for thicker pieces. Use 9 inch pan for thinner/ flatter pieces.
How long to chill the fudge? Chill in fridge overnight or until it is firm.
You must use white chocolate chips– You can not replace them with white chocolate bars because it does not produce the same result with this cooking method.
Maple extract is optional– Omit it if you don’t have it or can’t find it. The maple flavor will just be a little more mild.
What if I don’t have maple syrup? Pancake syrup can be used instead of maple syrup. However, the end result will be softer.
Storage of homemade fudge
Refrigerate– In a sealed container for up to 1 week.
Freeze– Double wrap and store it in an air tight container to prevent freezer burns for up to 1 month. It can also be stored as a whole block and then sliced after being thawed in fridge.
More easy fudge recipes
- Fantasy Fudge {With Marshmallow Creme}
- Christmas Fudge {Candy Cane Fudge}
- Oreo Fudge {Cookies and Cream Fudge}
- Easy Pumpkin Fudge Recipe {With Gingersnap Crust}
- Peanut Butter Fudge Recipe (3 Ingredients)
Easy Maple Fudge (With Maple Syrup)
Ingredients
- 2 bags White chocolate chips, 12 oz. bag each, Don't replace with white chocolate bars
- 3/4 cups Maple syrup, Or pancake syrup
- 1 tsp Maple extract, Optional
Instructions
- In a large mixing bowl, add white chocolate chips.
- Heat in microwave until chocolate is melted and mixture is smooth. Make sure to mix with a spatula every 30 seconds to prevent the chocolate from burning.
- Pour maple syrup and extract.
- Mix until combined and thickened.
- Spread mixture evenly in an 8 or 9 inch square pan, lined with wax paper. Use 8 inch pan for thicker fudge pieces. Use 9 inch pan for thinner/ flatter fudge pieces.
- Cover and chill in fridge overnight to allow the mixture to set and become firm.
- Use a sharp knife to cut small pieces. Enjoy.
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 1 week.
