Vegan Maple Cream Fudge That Will Make You Forget Dairy

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This smooth, rich, and perfectly sweet vegan maple cream fudge has been a favorite on Go Dairy Free for many years. So I thought it was time for me to give this post an update with more detailed instructions and some recipe tips.

Vegan Maple Cream Fudge Recipe that everyone loves! Dairy-free, egg-free, nut-free, gluten-free, and soy-free, but perfectly rich and purely maple in flavor.

The Secrets to Perfect Vegan Maple Cream Fudge

Use a Candy Thermometer

It’s not expensive, and a candy thermometer can mean the difference between creamy fudge and a sugary mess. If you drop a bit of the maple mixture into cold water and it forms a soft ball, this is the “soft ball stage.” But it can be easy to overshoot this stage, or to be uncertain on visual cues. A candy thermometer is a more accurate indicator that can help ensure that you don’t overshoot the goal.

Most grocery stores sell candy thermometers, if you need one in a pinch. But you can also buy one online.

Choose the Right Ingredients

As noted in the recipe, you should use regular, full-fat, canned coconut milk. To understand the difference between coconut milk and coconut milk beverage, see this post: What is Coconut Milk?

And this is the time to splurge on real maple syrup. Maple-flavored syrup and pancake syrup usually have additives that could hinder good results. Go for the pure stuff!

Practice Patience

Making vegan maple cream fudge isn’t difficult, but it does involve a fair amount of waiting for heating and cooling. And ten to fifteen minutes can seem like a long time when mixing. But it’s essential for the creamy finish. That said, don’t over-mix! Once it reaches a thick, creamy frosting consistency and loses it’s gloss, press it into your pan and let it set.

Vegan Maple Cream Fudge Recipe that everyone loves! Dairy-free, egg-free, nut-free, gluten-free, and soy-free, but perfectly rich and purely maple in flavor.

Special Diet Notes: Vegan Maple Cream Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, vegetarian, and top food allergy-friendly.

4.3 from 7 reviews
Vegan Maple Cream Fudge
 
Prep time
Cook time
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This rich, creamy fudge requires patience, but it is actually quite easy to whip up.
Author:
Recipe type: Dessert
Serves: 64 pieces
Ingredients
  • 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
Instructions
  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 low, and simmer until the mixture reaches the soft ball stage on a candy thermometer (235 to 240ºF). Whisk in the vanilla.
  5. Scrape the mixture into a large mixing bowl and let cool to 110ºF.
  6. Beat the mixture with a hand mixer or stand mixer for 10 to 15 minutes. 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.

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About Author

Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

29 Comments

  1. Can I replace the sugars in your recipe with cane sugar and coconut sugar? Also, ⅓ cup coconut oil be replaced with 1/3 cup melted cocao butter? Thanks so much for the recipe.

    • I can’t make any guarantees on the coconut sugar swap. It might work well, or it might not – I haven’t done much candy making with coconut sugar. It will likely taste scrumptious no matter what though! You should be able to sub food-grade cocoa butter for the coconut oil, but the fudge will set up more firmly.

  2. as much as I love chocolate fudge, I am equally intrigued by the non chocolate versions. as it is the holidays, I happen to have extras of all ingredients on hand – this may happen today! 🙂

  3. Just made these this morning. Boiled for 2 minutes. Simmered for quite a while to reach 235 degrees and waited about fifteen minutes for syrup to cool to 110 degrees prior to beating it. Results were perfect! Smooth, firm, creamy tasting fudge which holds its shape beautifully and looks magnificent 🙂 Being a lifelong vegetarian who is newer to veganism, my brain has not yet fully habituated to the taste of coconut in place of butter or vegan butter. I refuse to go back to dairy, but wondered if a vegan butter could be substituted for the coconut oil? Has anyone tried this?

    Thanks for a fabulous new go to recipe!

    Tara

  4. I’m beginning to know this recipe by heart. Making 100 squares of it to sell at a local French Canadian cabane à sucre at our annual winter carnival this weekend . Turning out great 👍 the secret is to whip it good !

  5. Jill Van Prooyen on

    Very delicious! I let the fudge cool awhile before mixing (like another poster suggested) and it hardened a lot faster!

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  7. The taste of the fudge is great.

    However, it didn’t set in my case. I followed the recipe and beat it for >30min, but it’s still too creamy and I can’t cut it. Do you have suggestions?

    • Hi Philipp, so sorry for my delay. It should set up if you used a full-fat coconut milk (not coconut milk beverage). It’s also best not to over-mix the fudge. 30 minutes is a bit long.

  8. This fudge is delicious. I added some chopped pecan nuts just because that was what I fancied, and also cooled the mixture down in a bowl of cold water before starting to beat it, but otherwise stuck to the recipe as stated.

  9. Please clarify….Is this coconut milk in the dairy section, e.g. Silk or So Delicious brand, or the kind in the can that is thicker, or fresh coconut milk?

  10. 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.

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