Line an 8x8 baking dish with parchment paper, leaving some overhang on two sides.

Add the dark corn syrup and evaporated milk to a medium or large microwave-safe bowl. Microwave on high for 3 minutes.

Immediately stir in the white chocolate chips, 1 cup at a time, until smooth and fully melted.

Quickly stir in the powdered sugar, vanilla extract, and maple extract. Fold in 1 cup of the pecans.

Pour the mixture into the prepared pan and spread into an even layer.

Top with the remaining ½ cup of pecans and gently press them into the fudge.

Refrigerate for at least 4 hours, or overnight, until firm.

Lift the fudge out of the pan using the parchment and transfer to a cutting board. Cut into 5 rows by 5 rows to make 25 squares.