Vegan Maple Cream Fudge

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.
  • 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
  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 Author

Alisa is the founder of, 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.


  1. 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.

  2. Pingback: The Search for Vegan Fudge | Acquiring a Taste

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