Waffles and Maple Syrup Fudge

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Waffles and Maple Syrup Fudge is the perfect breakfast dessert ratio with thick cuts of toasted waffles and maple syrup. This fudge recipe is delicious and unique!

Waffles and Maple Syrup Fudge

This fudge recipe is so good and simple to make. Now you can have the beloved waffles and syrup breakfast favorite in the form of fudge. A fun twist on traditional maple walnut fudge.

Key Ingredients You’ll Need

Flour: You will want to use all-purpose flour for this recipe to help with the thickness. You will use butter and sugar as well to add a creamy and sweet flavor.

Chocolate: I use melting chocolate for this recipe, preferably white chocolate almond bark.

Sweetened Condensed Milk: I prefer using Eagle-brand milk to add a smooth and silky texture to the fudge.

Waffles: I like to use Eggo waffles for this recipe. They will need to be toasted, and cut into bite-sized pieces.

Maple Syrup: This will be added to the fudge, but you can use other kinds of syrup. You can also add more on top if desired.

How To Make Waffles and Maple Syrup Fudge

Step 1. Use pam cooking spray to grease a 9-inch square pan and use parchment paper to line the bottom. Add the butter, sugar, and vanilla into a mixing bowl of a standing mixer and combine until smooth. In a heat-safe bowl, add the flour and heat in the microwave for 1 1/2 minutes until hot. Make sure to stop halfway through to mix. Put the heated flour and salt into the standing mixer and combine until smooth.

Adding the flour into the fudge batter.

Step 2. In a heat-safe bowl, add the white melting chocolate and heat in 10-second increments in the microwave stirring between each one until fully melted. Pour in the condensed milk and combine until smooth. Pour the chocolate into the standing mixer and combine on low until fully incorporated.

Step 3. Prepare the waffles in the toaster until crunchy. Cut the waffles into small pieces and put them into the standing mixer bowl. Pour in the syrup and combine on low until fully incorporated. Add the mixture into the prepared square pan and use a spatula to evenly press and spread out. Place the fudge into the fridge to chill for 2 hours or until firm and set. Slice the fudge into 1 to 2-inch squares and serve. Enjoy!

Storing:

The recipe lasts depending on how it is stored. You can look at the instructions below for proper storage. This recipe can last anywhere between 2 weeks to 6 months.

Place the leftovers into an airtight container for the best storage. You can keep this recipe at room temperature. But, if you want it to last up to 6 months, I recommend storing the recipe in the freezer.

Syrup and Waffles Fudge.

More Fudge Recipes:

Syrup and Waffles Fudge on a green table cloth.
Syrup and Waffles Fudge on a white plate.

Waffles and Maple Syrup Fudge

Waffles and Maple Syrup Fudge is the perfect breakfast dessert ratio with thick cuts of toasted waffles and maple syrup. This fudge recipe is delicious and unique!
Servings: 24 squares
Prep: 10 mins
Total: 10 mins

Ingredients
  

  • 1 stick butter softened
  • 3/4 cup sugar
  • 1 tsp Vanilla
  • 1 cup flour
  • 1/8 tsp salt
  • 2 cups White Chocolate Almond Bark Melting Chocolate
  • 1 14 ounce can sweetened condensed milk
  • 3 Eggo Waffles toasted crunchy and cut in small bites
  • 1/2 cup Maple Syrup

Instructions

  • First:  Spray a 9-inch square pan with cooking spray, and line the bottom with parchment paper.  In the mixing bowl of a stand mixer, mix the Butter, Sugar, and Vanilla until smooth.
  • Place the Flour in a microwave-safe bowl, and microwave the Flour until it’s hot, about 1 1/2 minutes, stopping, and stirring about halfway through heating.
  • Add the Flour and Salt to the mixing bowl and mix until smooth.
  • Melt the White Chocolate in the microwave at 10-second intervals, stirring between intervals, until melted.
  • Add the Eagle-brand milk to the melted White Chocolate, and stir until smooth.  Add the White Chocolate mixture to the mixing bowl, and mix on low until completely blended.
  • Place the Eggo Waffles in the Toaster, and toast until crunchy, and then cut into small bite-sized pieces, and add to the mixing bowl.
  • Add the Syrup to the mixing bowl, and blend on low, just until mixed.  Pour the Fudge into the square pan, and press evenly into the pan with a spatula, or the back of a large spoon.
  • Refrigerate for at least 2 hours, or longer if needed, until the fudge is firm, and set.
  • Cut fudge into 1 to 2-inch squares,  and place on a plate or platter to serve.  Enjoy.
  • NOTE:  You can pour additional Syrup over the Fudge pieces if desired, as shown.

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