Emulsifier Free Maple Coconut Fudge
Rich, creamy fudge that holds together without a single additive — that's exactly what this recipe delivers. Most store-bought fudge and confections rely on emulsifiers to achieve their smooth, melt-in-your-mouth texture, but here coconut butter and coconut oil do all the heavy lifting naturally. The 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 straightforward — gentle heat, constant stirring, no simmering — which keeps the ingredients behaving exactly as they should without any shortcuts or stabilizers. Once it sets in the fridge, you get a firm, sliceable fudge with a clean snap and a silky finish that's hard to believe came from just six ingredients. It's the kind of treat you'll want to keep stashed in the back of the refrigerator, cut into tidy little squares and rationed carefully so it lasts more than a day.
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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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