Citric Acid Free Maple Coconut Fudge

Total time1 hr 15 min

Prep time10 min

Cook time5 min

4.5

(14)

Rich, creamy fudge that skips the usual suspects — no citrus additives, no preservatives, no questionable "natural flavors" — just six clean ingredients you can actually pronounce. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that feels indulgent without relying on anything processed. A pinch of Ceylon cinnamon and vanilla powder round out the flavor in the most warming, aromatic way. The whole thing comes together in one saucepan over gentle low heat, so there's no candy thermometer drama and no risk of scorching. Once it sets in the fridge, you get 16 perfectly portioned squares with a smooth, melt-in-your-mouth texture that's genuinely hard to believe came from such a short ingredient list. For anyone navigating citric acid sensitivities, fudge is usually a minefield of hidden additives — this version sidesteps all of that entirely by keeping every component whole and straightforward. Keep a batch in the refrigerator and you'll have a satisfying, treat-worthy bite ready whenever the craving hits.

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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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