Description
Learn how to make rich, melt-in-your-mouth, dairy-free maple fudge with real maple syrup in just 30 minutes. This easy vegan recipe makes the perfect indulgent fall sweet treat or ideal bite-sized dessert for holiday sharing.
Ingredients
Scale
- 1 cup (200g) cane sugar
- 1 cup (240g) 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.
Notes
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 136
- Sugar: 14 g
- Sodium: 0 mg
- Fat: 6.2 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0 g
- Protein: 0.4 g
- Cholesterol: 0 mg
Keywords: Dairy Free Maple Fudge, vegan dessert, fall treat