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.
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!
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.