High Fructose Corn Syrup Free Maple Coconut Fudge
Rich, creamy fudge that skips the corn syrup entirely — this one relies on pure maple syrup for all its sweetness, and the difference in flavor is genuinely remarkable. Coconut butter and coconut oil give the base a dense, melt-in-your-mouth texture that sets up beautifully in the fridge without any candy thermometer drama. A pinch of Ceylon cinnamon and vanilla powder round out the flavor in a way that feels almost luxurious for something so simple to make. Conventional fudge and candy recipes are notorious for leaning on processed sweeteners, so having a version built entirely from whole, recognizable ingredients is a real win. The stovetop process is gentle and low-fuss — just melt, stir, pour, and wait — making it approachable even if you don't consider yourself a candy person. Once set, it slices into clean, satisfying squares that are easy to portion and even easier to eat.
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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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