Ginger Free Maple Coconut Fudge
Rich, creamy, and deeply satisfying, this maple coconut fudge is the kind of treat that feels indulgent without requiring a long list of complicated ingredients. Coconut butter and coconut oil form a luscious, melt-in-your-mouth base, while pure maple syrup brings a warm, caramel-like sweetness that pairs beautifully with a whisper of Ceylon cinnamon. Many store-bought fudges and confections sneak in unexpected spices — including ginger — so making your own means you stay completely in control of every element. The method is refreshingly simple: melt, whisk, pour, and chill. No candy thermometer, no tempering, no stress. A touch of vanilla powder and fine sea salt round out the flavor and give each square that polished, bakery-quality finish. Once set and sliced into 16 neat pieces, this fudge is easy to portion, share, or quietly keep all to yourself.
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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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