Vegan Maple Cream Fudge
Prep time
Cook time
Total time
This rich, creamy fudge requires patience, but it is actually quite easy to whip up.
Recipe type: Dessert
Serves: 64 pieces
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup coconut milk (regular, full fat; NOT coconut milk beverage), shaken
  • ⅓ cup coconut oil
  • ¼ cup maple syrup
  • Pinch salt
  • 1 teaspoon vanilla extract, or to taste
  1. Grease or line an 8x8-inch baking dish with parchment paper.
  2. Put the sugars, coconut milk, coconut oil, maple syrup, and salt in a medium saucepan.
  3. Place the pan over medium heat, and stir to combine as the mixture starts to boil.
  4. Reduce the heat (to avoid bubbling over) and let bubble the mixture reaches the soft ball stage on a candy thermometer (235 to 240ºF).
  5. Remove from the heat and whisk in the vanilla.
  6. Beat for 10 to 15 minutes until the mixture cools and thickens. (I recommend a stand mixer or beaters for this; see Note below.). It should thicken to a frosting consistency.
  7. Evenly press the mixture into your prepared dish. Let it cool completely before removing and cutting into 1-inch squares. If it is still a little soft at room temperature, you can refrigerate the fudge until firm.
Note: Some of you had success with letting the mixture cool first, but a lot of you are having issues with that. So I've defaulted back to the original instructions.
Recipe by Go Dairy Free at