Yeast Free Maple Coconut Fudge
Rich, creamy fudge that skips the condensed milk and corn syrup entirely — this version is built on coconut butter, coconut oil, and pure maple syrup, which means every ingredient is naturally free of yeast and fermented additives. That matters more than you might think, since plenty of conventional fudge recipes sneak in ingredients that can be problematic for anyone avoiding yeast-containing foods. The base comes together in a single saucepan over gentle low heat, so there's no candy thermometer, no tricky sugar stages, and no room for things to go sideways. Ceylon cinnamon and vanilla powder give it a warm, almost caramel-like depth that makes each square taste far more complex than the short ingredient list suggests. Once it's poured into the pan and chilled, you get 16 clean-cut pieces with a satisfying snap and a melt-in-your-mouth texture that's genuinely hard to believe is this simple. Keep a batch in the fridge and you'll have a sweet, indulgent treat ready whenever the craving hits — no compromises required.
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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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