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
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.
Also, be sure your candy thermometer is accurate before starting. When placed in actively boiling water, it should reach 212°F. And make sure your thermometer tip is not touching the sides or bottom of your pan. It should be submerged in the liquid you are measuring, and not touching anything else – otherwise you will be reading the temperature of the pan!
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. Do NOT use the drinkable coconut milk beverage sold in cartons. 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!
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 avoid bubbling over) and let bubble the mixture reaches the soft ball stage on a candy thermometer (235 to 240ºF).
- Remove from the heat and whisk in the vanilla.
- 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.
- 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.