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Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

Vegan Maple Cream Fudge

Posted on by Alisa Fleming in Dairy Free Desserts with 3 Comments
3.0 from 1 reviews

Vegan Maple Cream Fudge
 
Prep time

Cook time

Total time

 

This wonderful recipe was submitted by Bambi, a Go Dairy Free viewer. If coconut oil is a problem for you, try palm oil as an alternative.
Author:

Ingredients
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup regular coconut milk, shaken and combined
  • ⅓ cup coconut oil
  • ¼ cup maple syrup
  • pinch of salt
  • vanilla to taste

Instructions
  1. Combine sugars, coconut milk, coconut oil, maple syrup, and salt in a saucepan.
  2. Stir to combine over medium heat until the mixture starts to boil.
  3. Lower the heat, and simmer until the mixture reaches the soft ball stage on a candy thermometer.
  4. Remove from heat and add vanilla.
  5. Beat for 10-15 minutes until the mixture cools and thickens. (I recommend a stand mixer or beaters for this!)
  6. Press into greased dish.
  7. Allow to cool completely before cutting.

Nutrition Information
Serving size: 12 servings

About Alisa Fleming

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

View all posts by Alisa Fleming →

Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living

3 Comments

  1. The Search for Vegan Fudge | Acquiring a TasteDecember 16, 2013 at 3:24 pmReply

    […] initially thought I wanted to make vegan maple fudge, and I tried this recipe. To call it an unmitigated failure would be generous. It never reached soft ball stage, and it […]

  2. OliviaOctober 11, 2014 at 8:31 pmReply

    This fudge is really good, but also a tad oily. I would reduce the coconut oil to 1/4 cup. Also, I waited until the fudge had cooled to 110º F to beat it, because waiting until 110º F will keep large crystals from forming and destroying the batch. Very good flavor and texture.

    • Alisa FlemingOctober 12, 2014 at 6:01 pmReplyAuthor

      Thanks for sharing your modification Olivia!

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