High Fructose Corn Syrup Free Carob Coconut Fudge
Rich, chocolatey-tasting fudge that skips the corn syrup entirely — this treat gets its sweetness from a modest drizzle of honey and lets the natural depth of carob do the heavy lifting. Carob has a mellow, earthy sweetness that pairs beautifully with coconut butter and coconut oil, creating a fudge that sets up firm and sliceable straight from the fridge. A whisper of Ceylon cinnamon and vanilla powder round out the flavor in a way that feels indulgent without being cloying. So many store-bought fudges and chocolate confections rely on high fructose corn syrup as a base sweetener, making the candy aisle a minefield if you're trying to avoid it — this recipe sidesteps that problem completely with a short, clean ingredient list. The technique is refreshingly simple: melt, stir, pour, and chill. Optional shredded coconut on top adds a little texture and a toasted, tropical finish that makes each square feel like something you'd find at a specialty confectionery. Cut into 16 pieces, it's easy to portion out and even easier to sneak back to the fridge for one more.
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Learn more →Ingredients
16 servings
- 1 cup coconut butter
- ½ cup coconut oil
- ⅓ cup carob powder
- 3 tbsp honey
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
- ¼ cup unsweetened shredded coconut (optional)
Instructions
- 1
Line an 8x8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Combine the coconut butter and coconut oil in a small saucepan over low heat, stirring with a rubber spatula until both are fully melted and the mixture is smooth and pourable, about 3–4 minutes.
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