Turkey Free Maple Coconut Fudge
Rich, creamy fudge that comes together with just six pantry ingredients — this one is genuinely hard to believe. Coconut butter and coconut oil form the silky base, while pure maple syrup brings a deep, caramel-like sweetness that feels indulgent without being cloying. A pinch of Ceylon cinnamon and vanilla powder round everything out with warm, aromatic depth, and a touch of sea salt keeps each bite from tipping into candy-sweet territory. The whole process happens in a single saucepan over low heat, so there's no candy thermometer, no tempering chocolate, and no complicated technique standing between you and a tray of gorgeous fudge. Once it's poured and chilled, it slices into clean, satisfying squares that hold their shape beautifully straight from the fridge. It's the kind of treat you can make ahead and stash for the week — or share at a gathering where you want something that looks far more impressive than the effort it took.
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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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