Citrus Free Maple Coconut Fudge
Rich, creamy fudge that skips the sweetened condensed milk and dairy entirely, this coconut-based treat is built from just six clean ingredients — and every single one of them is naturally free of citrus in any form. Coconut butter brings a dense, almost melt-in-your-mouth body, while coconut oil keeps the texture smooth and sliceable straight from the fridge. Pure maple syrup does all the sweetening here, adding a warm, caramel-like depth that pairs beautifully with the gentle heat of Ceylon cinnamon. A touch of vanilla powder and sea salt round everything out, giving each bite that classic sweet-salty fudge finish without any extracts or flavorings that might sneak in citrus derivatives. The whole process happens in one saucepan over low heat — no candy thermometer, no tempering, no stress. Once it sets in the fridge, you get 16 neat little squares that are firm enough to stack and rich enough that one or two is genuinely satisfying. It's the kind of recipe that feels indulgent but comes together with almost no effort at all.
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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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