Looking for a sweet treat that melts in your mouth and feels like fall in every bite? This Dairy-Free Maple Fudge is rich, creamy, and made with simple pantry staples you can trust. With just 30 minutes of prep time, you’ll have the perfect indulgent bite-sized dessert for cozy nights, holiday gatherings, or gifting to friends and family.
The best part? This fudge gets its luscious, creamy texture without butter, cream, it uses Native Forest® Organic Simple Coconut Cream and coconut oil for a 100% vegan spin on a classic. Add a drizzle of real maple syrup, a sprinkle of vanilla, and a handful of crunchy pecans on top, and you’ve got yourself the ultimate fall treat.
Maple syrup brings all the cozy autumn flavor, while pecans give it just the right amount of crunch.
Maple Fudge
- 1 cup (200g) cane sugar
- 1 cup (240g) Native Forest® Organic Simple Coconut Cream
- 1/3 cup (65g) coconut oil
- 1/4 cup (80g) maple syrup
- 1/4 tsp salt
- 1 teaspoon vanilla extract
- 1/2 cup pecans, chopped
Instructions
- Combine the sugar, coconut cream, coconut oil, maple syrup, and salt in a medium saucepan.
- Bring to a boil over medium-high heat, whisking continuously.
- Reduce to a simmer on medium heat. Cook whisking frequently until it reaches the soft-ball stage (235-240°F). It will take about 10-12 minutes.
- Remove from heat, and whisk in the vanilla extract.
- Quickly transfer to the bowl of the stand mixer, and use the whisk attachment to whip the fudge for 3-5 minutes until thickened and opaque. Check on it frequently, you don’t want to over mix as it will become a doughy consistency and lose that fudge creaminess.
- Use a spatula to transfer to a loaf pan lined with parchment paper, and smooth flat.
- Sprinkle the chopped pecans on top, pressing in lightly.
- Refrigerate for a minimum of 6 hours until set.
- Remove from the pan, and slice into squares.
