Vegan Maple Cream Fudge That Will Make You Forget Dairy


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.

4.4 from 11 reviews
Vegan Maple Cream Fudge
Prep time
Cook time
Total time
This rich, creamy fudge requires patience, but it is actually quite easy to whip up.
Recipe type: Dessert
Serves: 64 pieces
  • 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
  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 avoid bubbling over) and let bubble the mixture reaches the soft ball stage on a candy thermometer (235 to 240ºF).
  5. Remove from the heat and whisk in the vanilla.
  6. 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.
  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.
Note: Some of you had success with letting the mixture cool first, but a lot of you are having issues with that. So I've defaulted back to the original instructions.

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About Author

Alisa is the founder of, 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.


  1. Hello,

    Coconut oil is quite expensive, so I was wondering if I could use butter flavored shortening instead? I noticed you said that using vegan butter would work, so I hope that’s the case with shortening as well.

    Thank you very much

    • That’s a good question. If using shortening, I would try not boiling it, but rather whisk it in after boiling. And keep in mind the taste and mouth feel of shortening. Some people don’t like it as much. But functionally, it should work. I’m just not sure about boiling it.

  2. Hey 🙂
    I made this recipe using a candy thermometer.. However when beating it still seems really running, like the whisk is leaving patterns but not frosting consistency.. Will this still set if I put in the fridge or will it remain a runny state?

    Sacred as don’t want to beat for too long ..
    Thankyou xx

    • Did you use a good quality full-fat coconut milk that has a lot of good cream? If so, and it did reach the soft ball stage, then I’m not sure why it isn’t thickening as it cools. You can try refrigerating it for a few minutes, and then beating.

  3. Roxanne Maillet on

    I just finished making this fudge. Thank you for sharing. It turned out beautifully as far as texture but next time I am going to not use the coconut oil. I find it overpowers the taste of the maple. I Am going to try vegan butter next time.

  4. Hi, thanks for this recipe! I tried it out today, and the fudge came out delicious… but there were a few hiccups along the way.

    I doubled your recipe, because I was trying to make a larger batch.

    It took me almost an hour of simmering the mixture to get it to softball stage, and I had the heat on fairly high (I had to keep turning it down to keep it from bubbling over). What might have been the reason for that?

    Also, at the end, my yield turned out to be quite small… much smaller than I would have expected, given the amount of ingredients. Perhaps I did something wrong? Or used lower quality ingredients?

  5. I made the recipe and it was perfect. I did use a candy thermometer and I beat it as soon as I took it off the heat, not like some who let it cool first. Fudge was nice and creamy after 10 minutes of the beaters. Like any fudge, it is very, very sweet. So grateful for the non-dairy option.

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