Vegan Maple Cream Fudge That Will Make You Forget Dairy

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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 9 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.
Author:
Recipe type: Dessert
Serves: 64 pieces
Ingredients
  • 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
Instructions
  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.
Notes
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 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.

41 Comments

  1. 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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