Carrageenan Free Maple Coconut Fudge
Rich, creamy fudge that actually delivers on texture without a single additive — that's exactly what this maple coconut version brings to the table. Carrageenan, a common thickener and stabilizer, sneaks into a surprising number of coconut-based products, which can make store-bought fudge and confections a minefield for anyone avoiding it. This recipe sidesteps all of that by building its luscious, melt-in-your-mouth consistency entirely from coconut butter and coconut oil — no fillers, no stabilizers, nothing hidden. Pure maple syrup brings a deep, caramel-like sweetness, while Ceylon cinnamon and vanilla powder add warmth and complexity that make each bite feel genuinely special. The technique is refreshingly low-fuss: a gentle melt on the stovetop, a quick whisk, and then the fridge does all the heavy lifting. Once it's set and sliced into tidy squares, you've got a confection that looks impressive and tastes indulgent — made entirely from ingredients you can actually recognize and trust.
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Learn more →Ingredients
16 servings
- 1 cup coconut butter (also sold as coconut manna), stirred well
- ¼ cup coconut oil
- ⅓ cup pure maple syrup
- ½ tsp vanilla powder
- ¼ tsp ground ceylon cinnamon
- ¼ tsp fine sea salt
Instructions
- 1
Line an 8x8-inch baking dish with parchment paper, leaving a 2-inch overhang on two sides so you can lift the fudge out cleanly after it sets.
- 2
Combine the coconut butter, coconut oil, and maple syrup in a small saucepan over low heat, stirring constantly with a rubber spatula until the mixture is fully melted and smooth, about 3–4 minutes. Do not let it simmer or bubble.
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