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.
The Secrets to Perfect Vegan Maple Cream Fudge
Use a Candy Thermometer
Most grocery stores sell candy thermometers, if you need one in a pinch. But you can also buy one online.
Choose the Right Ingredients
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.
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.
- 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
- Grease or line an 8x8-inch baking dish with parchment paper.
- Put the sugars, coconut milk, coconut oil, maple syrup, and salt in a medium saucepan.
- Place the pan over medium heat, and stir to combine as the mixture starts to boil.
- 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.
- Scrape the mixture into a large mixing bowl and let cool to 110ºF.
- Beat the mixture with a hand mixer or stand mixer for 10 to 15 minutes. It should thicken to a frosting consistency.
- 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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29 Comments
Thanks for sharing! Does it keep long?
As long as regular fudge would. It gets eaten up before we can test longevity 🙂
These look so delicious (and perfectly uniform!). I definitely want to try this! 🙂
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.
My mom was a chocolate fudge maker so perhaps it’s in my genes? This looks wonderful and I’m dying to give it a try!
I think it must be!
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! 🙂
Fudge is awesome – all types. Period.
This maple cream fudge looks perfectly delicious! What a great idea for gift-giving at the holidays!
It really is! Although, I love it any time of year 🙂
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
So glad you enjoyed the recipe Tara! It will taste good with the vegan butter, but won’t set up quite as firmly.
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 !
Awesome. And thanks for sharing your “secret” Sophie!
Very delicious! I let the fudge cool awhile before mixing (like another poster suggested) and it hardened a lot faster!
Great, thanks Jill!
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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.
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.
Thanks so much for sharing your feedback and tips Holly!
How long is this fudge good for? Does it need to be store in an airtight container and/or in the fridge? Thank you!
It should keep for up to one week in the refrigerator Melinda, but can also be frozen.
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?
Hi Linda, it’s real coconut milk – like in a can or small carton. If it were a coconut milk beverage we would put “milk beverage” or “milk alternative”.
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.
Thanks for sharing your modification Olivia!
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