Xanthan Gum Free Maple Coconut Fudge
Rich, creamy fudge that melts on your tongue — and every single ingredient in this recipe is completely free of xanthan gum and the stabilizers that sneak into so many store-bought sweets. Coconut butter and coconut oil form the base, giving each piece a naturally dense, melt-in-your-mouth texture without any gums or thickeners doing the heavy lifting. Pure maple syrup brings a deep, caramel-like sweetness, while Ceylon cinnamon adds a delicate warmth that sets this apart from basic chocolate fudge. A pinch of sea salt ties everything together and makes the flavors pop in the best possible way. The whole process happens in a single saucepan over low heat — no candy thermometer, no complicated technique, just steady stirring and a little patience while it chills. Once it's firm and sliced into neat squares, you've got a confection that looks impressive enough to gift and tastes like something from a specialty shop.
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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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