Vegan Maple Cream Fudge

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Special Diet Notes: Vegan Maple Cream Fudge

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, soy-free, peanut-free, vegan, plant-based, and vegetarian.

3.8 from 6 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 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.

20 Comments

  1. 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

  2. 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 !

  3. Jill Van Prooyen on

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

  4. Emma-Jane Cross on

    Ï love the recipe but hate the recommendation for using palm oil as a supplement – can you recommend a product that is not one of the world’s leading deforestation drivers.

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  6. 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 once chilled if you used a full-fat coconut milk (not coconut milk beverage), per the directions. Did it end up setting up in the refrigerator?

  7. 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.

  8. 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?

  9. 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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